Second Cook - Baltimore, United States - University of Maryland Medical System

Description

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 Monitors refrigerators for out of date foods and disposes of out of date products.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.

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.

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