Culinary Attendant Hot

University of Maryland Medical System; Baltimore (MD); On-site; USD 32,000 - 52,000; Full time

Job summary

The University of Maryland Medical System is seeking a hospital cook to assemble and prepare entrees, soups, and sides under direct supervision.

You will follow recipes, operate kitchen equipment, ensure portion controls, and maintain safety and sanitation standards to support patient and staff meals. The role requires standing for long periods and lifting up to 50 lbs, with Serv-Safe preferred.

Qualifications

• One year experience in food preparation or cooking in a restaurant or institution.
• Must be able to operate a variety of kitchen equipment.
• Knowledge of food handling and safety practices is essential.

Responsibilities

• Prepare and cook entrees, soups, vegetables, and starches using griddle, frying, steaming, and broiling equipment.
• Ensure portions are correct and maintained for effective serving.
• Maintain quality and quantity standards of hospital food.
• Follow recipes and production sheets for required amounts.
• Monitor cooking, adjust temperatures and times to preserve quality.
• Maintain a clean, sanitary work area and equipment.
• Check equipment functionality and report malfunctions to supervisor.
• Follow HACCP guidelines and keep temperature logs for prepared foods.

Skills

Food preparation

Kitchen equipment

Standing for long periods

Reading comprehension

Verbal communication

Serve-safe certified

Job description

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.

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.

Responsibilities

II. Principle Responsibilities and Tasks

• 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.
• Cooks food items such as meats, entrée dishes, vegetables, specific patient diet order menu items, etc according to department guidelines.
• Ensures the maintenance of hospital and departmental quality and quantity standards.
• Follows recipes and makes amounts required by production work sheets.
• Monitors product while cooking, adjusting temperatures and time to maintain quality standards. Used batch cooking as appropriate.
• Maintains a safe and sanitary work area at all times.
• Cleans and maintains cooking, preparation, and serving equipment according to a cleaning schedule and departmental guidelines.
• Checks equipment to ensure proper functioning and reports equipment malfunction to immediate supervisor.
• Evaluates food services preparation; reports spoiled or unattractive food, defective supplies or equipment, and other unusual conditions to the supervisor.
• Ensures adequate level of food supplies for daily cooking needs; informs supervisor as needed to maintain sufficient supplies.
• Follows Department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.
• Attends mandatory meetings and in-service education programs as scheduled by the Department and/or Medical System.
• Adheres to HACCP food handling and guidelines. Maintain temperature logs of prepared foods, holding refrigerators, etc.
• 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. Education and Experience

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

Skills

IV. Knowledge, Skills and Abilities

• 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.
• Ability to operate kitchen equipment including grill, deep-fryer, toaster, oven, and/or slicer.
• Ability to stand in one area approximately 90% of the time, and lift food and equipment up to 50 lbs.
• Effective reading comprehension skills are required to read recipes accurately, and effective verbal communication skills are necessary in greeting cafeteria customers.
• Serve-safe certified preferred.