Line Cook (PT)

Maryland Masonic Homes•Cockeysville, MD

13d•Onsite

About The Position

Maryland Masonic Homes, a continuing care retirement community in Cockeysville, Maryland, is hiring a part-time Line Cook. Under the supervision of food service management, the Line Cook coordinates production of hot and cold foods and catered menu items. The role monitors the work of cooks and other food-preparation staff to ensure production, performance, procedures, and finished products meet quality and sanitation standards. The Line Cook prepares and serves food using standardized recipes for regular and therapeutic diets, following planned menus, resident choices, and production records. The role maintains food safety, sanitation, temperature, storage, and documentation procedures; keeps kitchen workspaces and equipment clean and safe; and may open or close the kitchen and oversee completion of evening assignments when a supervisor is absent. The position also assists with receiving supplies, menu development, food-cost and waste control, regulatory compliance, and coordination with other departments. The position works throughout kitchen areas and involves intermittent sitting, standing, bending, lifting, and moving during working hours. Slip-resistant shoes are required. The Line Cook interacts with residents, personnel, visitors, government agencies, and others, including people who are ill, disabled, elderly, emotionally upset, or at times hostile.

Requirements

High school diploma or equivalent preferred.
Current Serv-Safe certification required.
Previous experience in food service operations expected.
One year of experience as a cook in an institutional food service setting.
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 needed to provide quality care.
Patience, tact, a cheerful disposition, enthusiasm, and willingness to handle difficult residents.
Willingness to seek new methods and principles and incorporate them into dietary practices.
Maintain professional competence through continuing education.
Ability to perform arithmetic using whole numbers, common fractions, and decimals across units of measure and weight.
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, with or without prosthetics, to perform 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 people who are ill, disabled, elderly, emotionally upset, or at times hostile.
Slip-resistant shoes are required.

Responsibilities

Prepare and serve food using standardized recipes for regular and therapeutic diets, in appropriate quantities according to planned menus, resident choices, and production records.
Prepare, store, and dispose of food using established food-handling, labeling, and safety procedures.
Serve food attractively and use proper tasting techniques to check taste and palatability before service.
Maintain food temperatures during preparation and service, record temperatures, and ensure refrigerator and freezer thermometers and documentation meet policy.
Wash pots, pans, and serving utensils according to manual and automatic dishwashing procedures as needed.
Assist with receiving and storing food and supplies and verifying incoming invoices as directed by the supervisor.
Perform assigned cleaning duties using appropriate chemicals, and maintain equipment and workspaces in a clean and 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 handle food and supplies according to federal, state, and local regulations.
Assist in formulating menus and controlling food costs and waste.
Maintain a safe and sanitary dietary-services environment for residents, employees, and visitors.
Coordinate department services and activities with related departments in the supervisor’s absence and maintain working relationships with other department supervisors.
Promptly report equipment or facility damage to the supervisor.
Perform other duties as assigned.