Cook 2

Alternate Title(s): Chef, Meal Services Location: Baltimore, MD Job Type: Non-Exempt W-2, Hourly – Part-Time Shift & Schedule This role operates on an on-call basis, with an expected workload of approximately 10 hours per day, totaling up to 30 hours per week, based on operational needs. There are no fixed days or hours, and work will be performed as required. Staff must remain flexible and available to meet business demands as reasonably assigned. Pay Rate: $15.00 - $20.00 per hour, commensurate with experience and qualifications Job Description The Cook is responsible for preparing meals in accordance with residents’ dietary needs, preferences, and facility standards. This includes ensuring food is prepared safely, presented attractively, and served in a timely manner. The Cook will work closely with other kitchen staff and facility management to provide a pleasant dining experience for residents and clients. Key Responsibilities Meal Preparation Plan, prepare, and cook meals for residents following established recipes and nutritional guidelines. Ensure meals are prepared safely, presented attractively, and served on time. Dietary Needs Modify recipes to accommodate residents with dietary restrictions such as diabetic, low-sodium, and gluten‑free diets. Communicate with residents regarding food preferences, allergies, and feedback. Food Safety And Kitchen Operations Maintain high standards of cleanliness and food safety in compliance with health department regulations. Oversee kitchen operations, including food preparation, cooking, plating, and storage. Ensure efficient use of ingredients and minimize food waste. Inventory And Coordination Monitor and manage food inventory, placing orders and shopping for supplies when necessary. Coordinate with kitchen staff, caregivers, and dietary personnel to ensure smooth meal service operations. Meal Delivery and Facility Support: Deliver meals to designated sites within one hour of scheduled meal times while ensuring food is transported safely. Support supervisors with additional work‑related tasks and participate in quality assurance initiatives, audits, and safety drills as requested. Licenses / Qualifications Valid Driver’s License in good standing ServSafe Manager Certification preferred ServSafe Food Handler Certification preferred ServSafe Alcohol Awareness Certification preferred CPR and First Aid Certification preferred Experience Proven experience as a Cook or Chef, preferably in an assisted living facility, hospital, healthcare setting, or similar environment. Competencies and Skills Strong culinary skills with the ability to prepare meals that meet dietary guidelines Ability to multitask and manage time efficiently Strong interpersonal skills to interact effectively with residents and staff Attention to detail to ensure dietary compliance and meal quality Knowledge of food safety regulations and best practices Ability to work in a fast‑paced environment Strong organizational and communication skills Education / Training High school diploma or equivalent required Culinary school or formal culinary training is a plus Physical Demands Ability to stand for extended periods Ability to lift up to 50 lbs Ability to work efficiently in a fast‑paced kitchen environment Working Conditions In clinic settings In group homes Benefits Eligible employees may receive: Standard W-2 employee benefits package Paid Time Off (PTO) Family and Medical Leave Supplemental health and disability insurance Retirement savings plan Professional development and continuing education opportunities #J-18808-Ljbffr