Prep Cook

Job Description

Job Description

DESCRIPTION :

Prep and Line cooks needed to work at various children and youth centers across Maryland.

RESPONSIBILITIES :

• Prepares food items such as vegetables, salads, meats and beverages by baking, frying, broiling, steaming and mixing in accordance with recipes and dietetic guidelines;
• Applies food service principles and methods related to food handling, proper food storage and temperature control;
• Operates kitchen equipment and appliances, such as mixers, cookers, ovens, stoves, toasters, coffee urns, microwaves and related equipment;
• Cleans and maintains utensils and work area in accordance with applicable safety and sanitary standards;
• Protects equipment, utensils, food and other items from contamination, spoilage and pilferage;
• Keeps records of supplies used and number of persons served;
• May train, assign and review the work of Dietary Workers or Food Service Assistants in cooking techniques;
• Performs other related duties.

REQUIREMENTS:

• Two years of experience in food preparation at a public or governmental establishment, such as a restaurant, hospital or comparable institution involving the cooking of meats and vegetables and the preparation of salads and beverages.
• Knowledge of proper storage, preparation and serving of food
• Knowledge of the cleaning and care of utensils and equipment
• Ability to prepare and cook food
• Ability to perform arithmetic computations
• Ability to follow menus and recipes
• Ability to operate food equipment, appliances and utensils
• Ability to measure by weight and by volume
• Ability to follow production schedules and maintain records and reports
• Ability to instruct and supervise workers engaged in food preparation

Notes:
1. Candidates may substitute graduation from an accredited vocational/technical high school with a major in food service or a related field for the required experience.
2. Candidates may substitute U.S. Armed Forces military service experience as a non-commissioned officer in Culinary classifications or Food Services specialty codes in the Equipment Services and Facilities field of work on a year-for-year basis for the required experience.