Culinary Attendant Hot

University of Maryland Medical System; Baltimore (MD); On-site; USD 58,000 - 76,000; Full time

Job summary

University of Maryland Medical System is seeking a food service worker to assemble and cook entrees, soups, and sides in a hospital setting. You will follow recipes, monitor cooking, and maintain sanitary conditions throughout the department.

Responsibilities include ensuring proper portioning, safety compliance, and timely preparation of meals for patients and staff. This role requires one year of experience and strong reading and communication skills. HACCP standards apply.

Qualifications

• One year experience in food preparation or cooking in a restaurant or institution is required.
• Knowledge of preparing and cooking a wide variety of foods including breakfast, lunch, and dinner.

Responsibilities

• Prepare and cook entrees, soups, vegetables, and starches per recipes.
• Maintain quality and safety standards during cooking and service.
• Monitor cooking process and adjust temperatures and times to ensure quality.
• Keep a safe, sanitary work area and report equipment issues promptly.
• Ensure adequate supplies and proper storage per department guidelines.
• Attend mandatory meetings and follow HACCP guidelines.

Skills

Food preparation

Kitchen safety

Reading comprehension

Verbal communication

Serve-safe certification

Tools

Griddle

Deep-fryer

Toaster

Oven

Slicer

Job description

Job Requirements I. General Summary Under direct supervision, assembles recipe ingredients, prepares, and/or cooks entrees or other food items according to recipe including soups, bacon, eggs, sauces, hamburgers, and grilled sandwiches.

II. Principle Responsibilities and Tasks

1. 1. Prepares and cooks entrees soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment. Cuts, trims and cooks meat, fish, and poultry; adds spices and seasoning, and prepares the food items using the appropriate equipment according to the recipe. Slices, carves, or otherwise portions cooked foods to ensure effective portion control and optimum use of food.
2. 2. Cooks food items such as meats, entrée dishes, vegetables, specific patient diet order menu items, etc according to department guidelines.
3. 3. Ensures the maintenance of hospital and departmental quality and quantity standards. A. Follows recipes and makes amounts required by production work sheets. B. Monitors product while cooking, adjusting temperatures and time to maintain quality standards. Used batch cooking as appropriate.
4. 4. Maintains a safe and sanitary work area at all times. A. Cleans and maintains cooking, preparation, and serving equipment according to a cleaning schedule and departmental guidelines. B. Checks equipment to ensure proper functioning and reports equipment malfunction to immediate supervisor.
5. 5. Evaluates food services preparation; reports spoiled or unattractive food, defective supplies or equipment, and other unusual conditions to the supervisor.
6. 6. Ensures adequate level of food supplies for daily cooking needs; informs supervisor as needed to maintain sufficient supplies.
7. 7. Follows Department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.
8. 8. Attends mandatory meetings and in-service education programs as scheduled by the Department and/or Medical System.
9. 9. Adheres to HACCP food handling and guidelines. Maintain temperature logs of prepared foods, holding refrigerators, etc.
10. 10. Maintains compliance with standards of operation for services especially guidelines for food handling and storage and Business Conduct Guidelines. Maintains all records, operational standards and reports necessary to comply with government and accrediting agency standards, regulations and codes.

Work Experience III.

1. 1. One year experience in food preparation or preparing and cooking foods in a restaurant or institution is required.

IV. Knowledge, Skills and Abilities

1. 1. Knowledge of preparing and cooking a wide variety of foods to include breakfast, lunch, and dinner. Knowledge of assembling and combining recipes in the correct order.
2. 2. Ability to operate kitchen equipment including grill, deep-fryer, toaster, oven, and/or slicer.
3. 3. Ability to stand in one area approximately 90% of the time, and lift food and equipment up to 50 lbs.
4. 4. Effective reading comprehension skills are required to read recipes accurately, and effective verbal communication skills are necessary in greeting cafeteria customers.
5. 5. Serve-safe certified preferred.