Cook Second

University of Maryland Medical System; Baltimore (MD); On-site; USD 30,000 - 45,000; Full time

Job summary

The University of Maryland Medical System is seeking a culinary professional responsible for preparing and serving food in a sanitary kitchen. The role involves following specific recipes, maintaining cleanliness in the work area, and ensuring food safety standards are met.

Qualified candidates should have a high school diploma or GED and at least 3 years of cooking experience, particularly in institutional or special diet environments. The position requires the ability to operate within a fast-paced kitchen setting and follow HACCP protocols.

Qualifications

• Must be able to read and write English.
• 3 years of institutional cooking experience.
• Experience in special diet cooking is preferred.

Responsibilities

• Prepare food using recipes and planned menus.
• Maintain safe and sanitary conditions in the production area.
• Complete production sheets and ensure food is at safe temperatures.
• Set up patient trayline and ensure quality in cafeteria food preparation.
• Follow food safety procedures according to HACCP standards.

Education

High school diploma or GED preferred

Job description

Job Requirements

High school diploma or GED preferred. Must be able to read and write English.

Experience

3 years institutional cooking for restaurant experience. Special diet cooking preferred.

Physical Demands

Constant standing, bending, stretching, lifting, walking and pulling. Required to be on feet most of the time.

Working Conditions

Exposure to inevitable kitchen heat and cold to freezing storage temperature.

Hazards

Exposed to potentially hazardous equipment that can cause cuts, burns, etc.

Main Function

To prepare foods following recipes and quantities and using production sheets while maintaining a clean and sanitary work area. Works under general direction of the Production Manager.

Duties and Responsibilities

• Prepares food using recipes, planned menus and production sheets.
• Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
• Maintains clean and orderly storage areas, immediately covers, labels, and dates food and places them in designated cooler/storage areas.
• Completes production sheets including food temperatures taken before meal portions prepared and leftover for each meal.
• Sets up patient trayline and ensures cafeteria foods are prepared with quality, batch‑cooked foods in a timely manner.
• Ensures foods are replenished for patient and cafeteria areas with no run‑outs.
• Uses leftovers effectively and is compliant with 48‑hour use standards.
• Wears proper attire designed by dress code (hairnet, washes hands frequently, consistently wears ID badge).
• Wears gloves when handling any food item. Utilizes proper color cutting boards during food preparation.
• Demonstrates the use of equipment in a safe and proper manner.
• Follows all proper food safety procedures in accordance with HACCP standards and completes documentation of food cooling logs, roast meat charts and daily use of sanitizing buckets.
• Performs other related duties as directed and assists in other areas of the kitchen as needed.

Contacts

Department employees, hospital staff and visitors.