Cook

Johns Hopkins University • Baltimore, MD

16d • $21

About The Position

The cook is responsible for following recipes and production guidelines and preparing food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential functions and responsibilities of the position may vary by John Hopkins University based on client requirements and business needs.

Requirements

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• 2 years of equivalent experience working in a high-volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens.
• Ability to follow all health and safety standards.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment’s per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Ability to use time keeping system to properly record time worked for payroll processing.
• Obtain ServeSafe and Allertrain certifications within first six months of employment.
• Proven knowledge of baking methods & culinary terms and processes as well as standards and food safety regulations such as proper food handling, sanitation, and storage.
• Demonstrates basic math & culinary skills.
• Must be able to work independently with limited supervision.
• Must be willing to perform a variety of tasks as assigned.
• Demonstrates interpersonal and communication skills, both written and verbal
• Ability to read, understand and speak basic English to perform essential functions of the job.
• Ability to write simple correspondence.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Responsibilities

• Prep & prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
• Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
• Uses established ticket collection procedures, production sheets, banquet event orders, short ordering cooking during service. Responsible for records from area worked during service periods.
• Cleans kitchen & equipment after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
• Keeps refrigerators, freezers and storerooms clean and neat. Ensures food and supply items are stored per standards.
• Operates and maintains kitchen equipment as instructed.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Attends in-service and safety meetings.
• Maintains good working relationships with coworkers, customers, administrators and managers.
• Performs job safely while maintaining a clean, safe work environment.
• Ensures security of company assets+
• Assures compliance with all HACCP, ServSafe, Department of Health and JHU sanitation and safety requirements.
• Performs other duties as assigned

Benefits

• Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees