Second Cook, Part-Time Midtown

University of Maryland Medical Center Baltimore Washington•Baltimore, MD

28d•$18 - $21

About The Position

Main Function: To prepare foods following recipes, quantities and using production sheets while maintain a clean and sanitary work area. Works under general direction of the Production Manager. When we say "our community" we mean it. UMMC Midtown Campus, one of two campuses of the University of Maryland Medical Center, has had a long history of working to keep our community healthy and has grown to become a trusted teaching hospital for medical and surgical care in Baltimore City. Located in Baltimore's cultural center near the historic Mount Vernon neighborhood, UMMC Midtown Campus is a 180-bed, community teaching hospital with a focus on helping people manage chronic diseases, including diabetes, hypertension, pulmonary conditions, and infectious diseases.

Requirements

Education: High school diploma or GED preferred. Must be able to read and write English.
Experience: 3 years institutional cooking or restaurant experience.

Nice To Haves

Special diet cooking preferred.

Responsibilities

Prepares food using recipes, planned menus and production sheets.
Maintains safe and sanitary conditions in production area by cleaning equipment, counters, ovens and preparation area.
Maintains clean and orderly storage areas. Immediately and consistently covers, labels, and dates food and places them in designated cooler/storage areas. Monitors refrigerators for out of date foods and disposes of out of date products.
Completes production sheets including food temperatures taken before meal, portions prepared, and leftovers for each meal.
Ensures patient trayline and ensures Cafeteria foods are set-up with quality batch cooked foods in a timely manner.
Follows proper procedures for cooling and storing away foods after production.
Uses leftovers effectively and is compliant with 48 hour use standards.
Wears proper attire designed by dress code (hairnet and washes hand frequently. Consistently wears I.D. badge.
Wears gloves when handling any food item. Utilizes proper color cutting boards during food preparation. Uses safety gloves when chopping food and cleaning meat slicer.
Demonstrates the use of equipment in a safe and proper manner.
Follows all proper food safety procedures in accordance with HACCP standards and completes documentation of food cooling logs, roast meat charts and daily use of sanitizing buckets.
Performs other related duties as directed and assists in other areas of the Kitchen when needed.