General Summary

Under general supervision, provides oversight of the HCU kitchen operations for serving clients breakfast and lunch including planning and preparing meals, monitoring quality indicators and supervising other kitchen staff and volunteers.

Renowned as the academic flagship of the University of Maryland Medical System, our Magnet®-designated facility is a nationally recognized, academic medical center with opportunities across the continuum of care. Come join UMMC and discover the atmosphere where talents and ideas come together to enhance patient care and advance the science of nursing. Located in downtown Baltimore near the Inner Harbor and Camden Yards, you won’t find a more vibrant place to work! 

Principle Responsibilities and Tasks

The following statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified.

Food Preparation and Service

• Plan menus and food utilization, based on anticipated number of participants, nutritional value, palatability, popularity, and costs.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Ensures adequate level of food supplies and submits orders per program procedures.
• Inspects food for quality standards and reports unusual or unacceptable conditions to supervisor.
• Follows recipes and monitors product while cooking to insure appropriate temperatures.
• Prepare, cook and plate food accurately, maintaining quality standards.
• Supervises work of other kitchen staff including the culinary assistant, volunteers and client participants.
• In collaboration with supervisor, submits new and renewal applications for State Food Aid Program and related periodic reports.

Maintains Safe Work Area and Quality Monitoring

• Cleans and maintains cooking, preparation, and serving equipment according to a cleaning schedule and program guidelines.
• Checks equipment to ensure proper functioning, and reports equipment malfunction to supervisor.
• Follows program procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items.
• Adhere to sanitation guidelines keeping work areas, appliances, floors and surfaces clean.
• Maintains temperature logs for refrigerators, freezers and dish washer.
• Trains other kitchen staff on safety and quality compliance.
• Participates in Environment of Care Inspections.
• Complies with regulatory standards identified by state agencies and The Joint Commission.

Works in collaboration with the Business Manager to:

• Purchase new or replacement equipment.
• Arrange for equipment repairs and preventative maintenance on kitchen equipment and related areas.
• Reconcile vendor payment issues.