Line Cook I FT40

Maryland Masonic Homes•Cockeysville, MD

7d•Onsite

About The Position

Under the supervision of food service management, the Line Cook I coordinates production of hot foods, cold foods, and catered menu items. The role monitors the work of other cooks and food-preparation staff to ensure production, performance, procedures, and finished products meet quality and sanitation standards. The Line Cook prepares and serves foods using standardized recipes for regular and therapeutic diets, following planned menus, resident choices, and production records. The position also handles food safely during preparation, storage, service, and disposal; maintains food temperatures and records; keeps refrigerators and freezers within appropriate ranges; and ensures food is presented attractively and meets quality standards. The role includes dishwashing, cleaning, receiving and storing supplies, checking invoices, and maintaining kitchen equipment and workspaces. The Line Cook may open or close the kitchen, complete closing checklists, and ensure staff assignments are finished when a supervisor is absent. The position supports menu planning and cost and waste control, follows applicable food-service regulations, coordinates with other departments, and helps maintain a safe, sanitary environment for residents, employees, and visitors. The role works in all kitchen areas and involves intermittent sitting, standing, bending, lifting, and moving throughout the workday. Slip-resistant shoes are required. The employee must be able to move equipment and supplies weighing more than 50 pounds and assist with resident evacuation. The position involves interactions with residents, personnel, visitors, government agencies, and others, including ill, disabled, elderly, emotionally upset, or sometimes hostile people.

Requirements

Current ServSafe certification.
One year of experience as a cook in an institutional food-service setting.
Previous experience in food-service operations.
Ability to read, write, speak, and understand English.
Ability to deal tactfully with personnel, residents, family members, visitors, government agencies and personnel, and the general public.
Knowledge of laws, regulations, and guidelines pertaining to long-term care.
Ability to plan, organize, develop, implement, and interpret programs, goals, objectives, policies, and procedures necessary to provide quality care.
Patience, tact, a cheerful disposition, enthusiasm, and willingness to handle difficult residents.
Willingness to seek out new methods and principles and incorporate them into dietary practices.
Ability to maintain professional competence through continuing education.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to function independently and demonstrate flexibility, personal integrity, and effectiveness working with residents, personnel, and support agencies.
Ability to meet the standards of the MMH MVP Customer Service Program.
Ability to move intermittently throughout the workday and cope with the mental and emotional stress of the position.
Adequate sight and hearing, including through prosthetics if needed, to meet the position's requirements.
Good general health and emotional stability.
Ability to lift, push, pull, and move equipment and supplies weighing more than 50 pounds.
Ability to assist in the evacuation of residents.
Ability to sit, stand, bend, lift, and move intermittently during working hours.
Ability to relate to and work with ill, disabled, elderly, emotionally upset, and sometimes hostile people.

Nice To Haves

High school diploma or equivalent is preferred.

Responsibilities

Prepare and serve food using standardized recipes for regular and therapeutic diets, following planned menus, resident choices, and production records.
Prepare, store, serve, and dispose of food using proper food-handling, labeling, and safety techniques.
Present food attractively and use proper tasting techniques to check taste and palatability before service.
Maintain food temperatures during preparation and service, record temperatures, and check and document refrigerator and freezer ranges.
Wash pots, pans, serving utensils, and other items using established manual and automatic dishwashing procedures as needed.
Assist with receiving and storing food and supplies and verifying incoming invoices as directed.
Perform assigned cleaning duties using proper cleaning chemicals and maintain equipment and workspaces in a clean, safe condition.
Open and/or close the kitchen, including turning cooking equipment and lights on or off.
Complete the closing checklist and ensure employees have completed their assignments at the end of the evening shift when the supervisor is absent.
Ensure compliance with regulations governing food-service operations and applicable federal, state, and local requirements.
Assist with menu formulation and control food costs and waste.
Maintain a safe and sanitary dietary-service environment for residents, employees, and visitors.
Coordinate department services and activities with related departments when the supervisor is absent, and maintain working relationships with other department supervisors.
Promptly report equipment or facility damage to the supervisor.
Perform other duties as assigned.