Cook Second

Baltimore, MD, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Workplace safety training

uniform provided

Meal allowance

Job Description

The hiring establishment is a well-established healthcare facility kitchen that specializes in providing nutritious and safe meals to patients and visitors. This facility values quality food preparation, strict adherence to food safety standards, and maintaining a clean and sanitary work environment. With a focus on institutional cooking, the kitchen operates under the oversight of the Production Manager to ensure efficiency, consistency, and compliance with established guidelines. The workplace environment involves exposure to various kitchen temperatures and requires employees to be vigilant about safety due to the nature of the equipment used. The employment type is full-time, catering primarily to a healthcare setting with a dedicated patient trayline and cafeteria food service. The role involves constant physical activity and adherence to hygiene protocols, such as proper attire, hand hygiene, and the use of gloves and color-coded cutting boards to prevent cross-contamination.

This position is designed for a skilled cook with at least three years of institutional cooking experience, preferably with knowledge of special diets. The individual is responsible for preparing meals according to recipes, planned menus, and production sheets, ensuring food quality and timely service. The role requires thorough documentation of food temperatures and proper handling of food leftovers following a strict 48-hour use policy. The candidate will also manage storage areas, keep workspaces clean, and comply with HACCP standards for food safety. This kitchen cook will work closely with department employees, hospital staff, and visitors, providing a vital service in the healthcare sector and contributing to patient satisfaction and well-being. Physical demands include standing, bending, lifting, and walking for most of the shift, in an environment that ranges from kitchen heat to refrigerated storage. Overall, this role is essential for maintaining operational efficiency and supporting the nutritional needs of a diverse patient population while upholding stringent safety and sanitation standards.

Job Requirements

High school diploma or GED preferred
Must be able to read and write English
Three years of institutional cooking experience
Experience in institutional or restaurant cooking
Ability to stand and work for extended periods
Ability to follow safety and sanitary procedures
Physical capability to perform lifting, bending, stretching and walking
Willingness to adhere to dress code including hairnet and gloves
Commitment to food safety standards and proper documentation

Job Qualifications

High school diploma or GED preferred
Must be able to read and write English
Minimum three years of institutional cooking experience
Experience with special diet cooking preferred
Knowledge of HACCP standards and food safety procedures
Ability to operate kitchen equipment safely
Strong attention to cleanliness and sanitation
Good communication skills and ability to work in a team environment

Job Duties

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
Completes production sheets including food temperatures taken before meal portions prepared and leftover for each meal
Sets up patient trayline and ensures cafeteria foods are prepared with quality, batch cooked foods in a timely manner
Ensures foods are replenished for patient and cafeteria areas with no run outs
Uses leftovers effectively and is compliant with 48 hour use standards
Wears proper attire designed by dress code including hairnet and washes hands frequently
Consistently wears ID badge
Wears gloves when handling any food item
Utilizes proper color cutting boards during food preparation
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 as needed