Speciality Meals Cook

Vincentbaltimore; Baltimore (MD); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading company in Baltimore is seeking a Cook responsible for preparing nutritious meals for preschool-age children. The role involves collaborating with the Chef Manager on menu planning and ensuring compliance with health guidelines. Candidates should have a high school diploma and a ServSafe certification, with a strong emphasis on teamwork and respect in the workplace.

Qualifications

• High School Diploma or GED required.
• ServSafe certification required.
• Experience in catering.
• Ability to read, write, and speak English.

Responsibilities

• Prepare meals in a timely and safe manner.
• Supervise the assistant cook.
• Ensure meals are nutritious and child-friendly.
• Maintain an orderly work environment.

Skills

Teamwork

Respectful communication

Understanding of food allergens

Menu planning

Inventory control

Education

High School Diploma or GED

ServSafe certification

Tools

MS Word

Excel

Outlook

Job description

Job Details

Job Location: Good Harvest - Baltimore, MD

Position Type: Full Time

Salary Range: $16.00 - $17.50 Hourly

Travel Percentage: Up to 25%

Description

SUMMARY

Responsible for the preparation of breakfast, lunch and snacks for preschool age children that are on a special meal diet plan. Includes assisting the Chef Manager with menu planning and ensuring that the meals are nutritious and child-friendly.

PRIMARY DUTIES

• Responsible for the preparation of meals in a timely and safe manner, supervision of the assistant special meals cook, and cleanliness of the facility. Responsibilities include but are not limited to:
  • Understanding of food allergens and a background in creating appropriate food menu substitutions
  • General menu planning with the assistance of the Executive Chef
  • Inventory control and preparation of ‘par’ sheets
  • Preparation of production sheets
  • Plan, Prep, Prepare and Execute Child Friendly and Nutritious Special Meals in accordance to CACFP guidelines
  • Implementation of the HACCP plan
  • Proficient in MS Word, Excel and Outlook
• Works closely with assistant cook to maintain an orderly work environment, timely delivery of food to customers, and a quality product.
• Works closely with the Chef Manager to ensure that appropriate inventory is maintained and kept within the budget limits.

SECONDARY DUTIES

• Responsible for the tracking and ordering of necessary supplies.
• Ability to lift a minimum of 50 pounds.
• Commitment to serving public in a respectful manner.
• Attends and participates fully in all required staff meetings
• Creates an atmosphere of care and respect for staff and customers.
• Attends meetings and events related to St. Vincent de Paul of Baltimore.
• Upholds the vision, mission and values of St. Vincent de Paul of Baltimore.
• Performs other duties as assigned.

Qualifications

QUALIFICATIONS

• High School Diploma or GED, required.
• ServSafe certification, required.
• Demonstrated experience in the field of catering.
• Ability to read, write, and speak English.
• Ability and willingness to relate with others in a respectful matter and work well as a team member.

PHYSICAL REQUIREMENTS

ENVIRONMENTAL CONDITIONS

__X__ Primarily Indoor Work

TYPE OF WORK

__X___MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.