Search for More Jobs
Get alerts for jobs like this Get jobs like this tweeted to you
Company: MedStar Medical Group
Location: Baltimore, MD
Career Level: Associate
Industries: Not specified

Description

Prepares, seasons, cooks and bakes food for hospital patients, associates, catering events, and visitors. Assists management by overseeing kitchen, helping to control food cost, menu planning and execution, supporting department systems, and ensuring health department standards are met.
Education

  • High School Diploma or GED required or
  • equivalent. required
Experience
  • 5-7 years Related experience in large-scale food preparation. required
Knowledge, Skills, and Abilities
  • Verbal and written communication skills.
  • Basic computer skills preferred.
  • Contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality standards, and safety standards. Complies with governmental and accreditation regulations.
  • Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies, equipment, or other unusual conditions.
  • Checks for left over products that need to be used daily. Ensures health department standards are met by labeling and dating every product and using all leftovers within three days or discarding.
  • Ensures that cooking equipment and utensils are inspected and maintained for cleanliness and proper operation. Completes daily and weekly cleaning assignments as scheduled.
  • Participates in meetings and on committees.
  • Performs other duties as assigned.
  • Plans and coordinates cooking schedules with each cook so that foods will be ready at required times, including catering and cafeteria menu.
  • Prepares and cooks menu according to recipe and production sheets. Records production, and waste daily.
  • Plans out how to utilize all leftover products while using the department's waste management metrics to decrease the amount of unused food on hand. Communicates the need to reduce production or increase production of menu items for next rotation or suggests eliminating menu items that do not sell. Ensures that foods prepared meet existing standards for quality, freshness, taste, and appearance. Takes temperatures of hot & cold food following HACCP Standards.
  • Prepares, seasons and cooks food like meat, fish, poultry, and vegetables. Ensures that required sanitation and temperature levels are maintained throughout the food preparation process.
  • Reviews menus and production sheets to determine type and quantities of meats, vegetables, soups, produce, and desserts to be obtained and prepared. Suggests options to cover shortages.
  • Takes ownership of the kitchen and works with the cooks to reduce food cost, improve quality, improve cleanliness, improve customer satisfaction, and meet the hospital, OSHA, TJC, and Health Department standards are met every day.
  • Attends and passes all safety training on a variety of kitchen utensils and equipment including but not limited to, grinders, slicers, choppers, and blenders.

  •  Apply on company website