Hospital Nutrition Cook (As Needed)

Meritus Health; Hagerstown (MD); On-site; USD 17,000 - 22,000; Full time

Job summary

Meritus Health is seeking a dependable Cook to join our Nutrition Services team at Meritus Medical Center in Hagerstown, MD. The role involves preparing high-quality patient and staff meals while maintaining a safe, sanitary kitchen and adhering to established production sheets and recipes.

Requirements include at least 1 year of cooking experience; 2 years in institutional food service is preferred. ServSafe certification is favored.

Qualifications

• One year of cooking experience required.
• Two years of institutional food service preferred.
• ServSafe certification preferred.

Responsibilities

• Prepare entrees and related food items according to daily production sheets, menus, and standardized recipes.
• Review upcoming menus, recipes, and production needs to determine appropriate food items and quantities.
• Assemble and prepare regular and modified food products while accurately documenting production information.
• Taste and evaluate products to ensure quality and consistency.
• Follow proper cooking techniques and safely operate appropriate kitchen equipment.
• Handle perishable foods using safe food handling, storage, labeling, dating, and FIFO practices.
• Follow infection control procedures and applicable food safety and sanitation requirements.
• Monitor and document food temperatures during production, holding, service, cooling, and reheating.
• Ensure the quality, appearance, and availability of food items throughout service.
• Coordinate with other cooks and supervisors regarding the appropriate use of leftover food items.

Skills

Cooking

Food Safety

Food Preparation

Sanitation

Education

High school diploma or equivalent

Job description

Meritus Health is seeking a dependable Cook to join our Nutrition Services team at Meritus Medical Center in Hagerstown, MD. The role involves preparing high-quality patient and staff meals while maintaining a safe, sanitary kitchen and adhering to established production sheets and recipes.

Requirements include at least 1 year of cooking experience; 2 years in institutional food service is preferred. ServSafe certification is favored.