Cook

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $18.00 - $29.74

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

training programs

safe work environment

Job Description

This job opportunity is with a healthcare institution dedicated to providing nutritious and quality food services to patients, visitors, and staff. The establishment operates multiple hospital kitchens where food is prepared and served across various meal periods including breakfast, lunch, dinner, and special catered events. With a commitment to maintaining high standards of food safety, quality, and sanitation, this institution emphasizes the importance of compliance with federal, state, and corporate regulations to ensure that all meals meet the highest standards of nutrition and hygiene. Employees working here play a crucial role in supporting the institution's mission by effectively preparing and presenting meals in a timely and efficient manner while adhering to all established guidelines and policies.

The role available is for a Cook who is responsible for accurately measuring, preparing, cooking, and presenting a variety of hot and cold food items across all meal periods. This position involves working in a fast-paced environment where attention to detail, food safety, and customer satisfaction are paramount. The cook will often follow precise recipes and production records while also responding to food order tickets or verbal instructions to prepare made-to-order items in a grill station or serving area. The position requires the ability to operate and maintain kitchen equipment safely and efficiently, perform routine cleaning and sanitizing tasks, and help maintain an orderly work environment.

The cook is expected to participate actively in maintaining departmental goals and objectives, ensuring compliance with safety standards, and contributing to the overall success of the food service department. The role demands excellent communication skills, both verbal and written, and a collaborative attitude to work well with colleagues, supervisors, and other departments. A strong sense of professionalism, honesty, and ethics is essential to succeed in this role.

This position offers an hourly wage range between $18.00 and $29.74, providing competitive compensation within the healthcare food service industry. Ideal candidates will have at least six months of cooking experience or have completed an approved culinary certification program. While a high school diploma or GED is preferred, equivalent work experience may be accepted in lieu of formal education. Strong foundational knowledge in food safety, sanitation, and kitchen equipment usage is necessary. Basic computer skills are advantageous but not mandatory.

This role is suitable for individuals seeking to develop their culinary skills in a healthcare setting, contributing directly to patient care by ensuring food preparation meets rigorous quality standards. The cook position offers opportunities for growth and development through ongoing training programs and participation in departmental initiatives, making it an excellent career opportunity for motivated culinary professionals who value teamwork, safety, and high-quality food service delivery.

Job Requirements

High school diploma or GED preferred
one year of relevant education may be substituted for one year of required work experience
minimum of 6 months cooking experience in any setting or completion of approved culinary certification training program required
verbal and written communication skills basic math skills required
basic food safety and sanitation knowledge required
basic knowledge of kitchen equipment proper use of equipment and proper knife handling skills

Job Qualifications

High school diploma or GED preferred
one year of relevant education may be substituted for one year of required work experience
less than 1 year minimum of 6 months cooking experience in any setting or completion of approved culinary certification training program required
one year of relevant professional-level work experience may be substituted for one year of required education
verbal and written communication skills basic math skills required
basic computer skills preferred
presents self in a highly professional manner to others and understands that honesty and ethics are essential
ability to maintain a positive attitude
ability to communicate with co-workers and other departments with professionalism and respect
maintains a professional relationship with all coworkers vendor representatives supervisors managers and customers
basic food safety and sanitation knowledge required
basic knowledge of kitchen equipment proper use of equipment and proper knife handling skills

Job Duties

Prepares measures ingredients and cooks food in accordance with established recipes production records current applicable federal state and department standards guidelines and regulations to ensure high-quality food and service is provided
where appropriate reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions
may prepare food and serve customers in a made to order setting including a grill station
prepares food in accordance with current applicable federal state and corporate food safety and sanitation standards guidelines and regulations to ensure high-quality food service is provided
prepares foods under supervision of department leadership
operates and maintains departmental equipment in a safe orderly and efficient manner
informs supervisor of malfunctioning damaged and or unsafe equipment
tastes products as needed to ensure high quality reads menus adheres to production sheets and keeps accurate taste temperature and production records
responsible for cleaning and sanitizing workstation and equipment
works in a safe manner to avoid injury to self and others
reports unsafe conditions accidents and injuries immediately
complies with all company safety and risk management policies and procedures
may receive inventory lift products and supplies and prepare meals for customers requiring special diets
contributes to the achievement of established department goals and objectives and adheres to department policies procedures quality and safety standards
complies with governmental and accreditation regulations
participates in departmental meetings initiatives training programs as required