Second Cook
2 weeks ago
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.
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.
Duties and 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 Monitors refrigerators for out of date foods and disposes of out of date products.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.
Qualifications
Education: High school diploma or GED preferred. Must be able to read and write English.
Experience: 3 years institutional cooking or restaurant experience. Special diet cooking preferred.
Additional Information
All your information will be kept confidential according to EEO guidelines.
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