Cook, Bel Air, PRN

University of Maryland Upper Chesapeake Health (UM UCH) offers the residents of northeastern Maryland an unparalleled combination of clinical expertise, leading-edge technology, and an exceptional patient experience.

A community-based, integrated, non-profit health system, our vision is to become the preferred, integrated health system creating the healthiest community in Maryland. We are dedicated to maintaining and improving the health of the people in our community through an integrated health delivery system that provides high quality care to all. Our commitment to service excellence is evident through a broad range of health care services, technologies and facilities. We work collaboratively with our community and other health organizations to serve as a resource for health promotion and education.

Today, UM UCH is the leading health care system and second largest private employer in Harford County. Our 3,500 team members and over 650 medical staff physicians serve residents of Harford County, eastern Baltimore County, and western Cecil County.

University of Maryland Upper Chesapeake Health owns and operates:

University of Maryland Upper Chesapeake Medical Center (UM UCMC), Bel Air, MD

The Upper Chesapeake Health Foundation, Bel Air, MD

The Patricia D. and M. Scot Kaufman Cancer Center, Bel Air, MD

The Senator Bob Hooper House, Forest Hill, MD

Cook, PRN

5:00am-7:30pm, rotating shift, PRN

General Summary

Under regular supervision the Cook prepares, cooks, portions and serves foods to hospital patients, staff and guests according to recipes, proper food handling and department policies. The incumbent prepares foods according to production sheets/schedules and in a safe, appropriate, and esthetic manner in compliance with all state and county health regulations.

Key Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work being performed by staff assigned to this 

classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

• Completes food preparation according to production sheets, par levels and recipes.
• Serves food in an attractive manner, according to the serving guide
• Monitors and ensures adequate quantities of foods for the hours of operation.
• Maintains inventories of refrigerated and frozen foods.
• Monitors temperatures on refrigerators.
• Adheres to the sanitation standard for food safety and personal hygiene.
• Maintains a clean and neat work area.
• Selects appropriate equipment, tools and supplies for intended food preparation.
• Operates food service equipment.
• Maintains a clean and organized serving area.
• Maintains a clean and organized serving area.
•  Identifies and disposes of sub-standard food stuffs.
•  Performs related work as assigned.

Education and Experience

• Requires: Entry Level - High School Diploma or equivalent
• Requires: One-year previous large quantity cooking experience, one year experience with therapeutic diet cooking and hospital/institutional food service experience is preferred.

 Knowledge, Skills and Abilities

• Good knowledge of institutional cooking. 
• Good knowledge of and skill in the operation of food service equipment.

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

Compensation

• Pay Range: $17.68/hr-$24.76/hr
• Other Compensation (if applicable):
• Review the 2024-2025 UMMS Benefits Guide