Third Cook - University of Maryland Medical System

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 and quantities and using production sheets while maintaining 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.
• 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.
• Ensure 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 (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.
• 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.

Education: High school diploma or GED preferred. Must be able to read and write English.

Experience: 3 years institutional cooking for restaurant experience. Special diet cooking preferred.

All your information will be kept confidential according to EEO guidelines.