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Join Our Team | Maryland School for the Blind

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Assistant Cook

  • Job Tracking ID: 512693-820559
  • Job Location: Baltimore, MD
  • Job Level: Mid Career (2+ years)
  • Level of Education: Any
  • Job Type: Full-Time/Regular
  • Date Updated: June 01, 2022
  • Years of Experience: 2 - 5 Years
  • Starting Date: ASAP



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Job Description:

 

The Maryland School for the Blind (MSB) offers rewarding career opportunities to individuals seeking to contribute and to grow with a school committed to helping children and young adults who are blind, deafblind or low vision with or without other disabilities.

 

Effective July, 2022,  the pay range for this position will increase to $15.77-$18.32 commensurate with education and experience. Immediate start available for July or for the 2022-2023 school year. Apply now!

 

Full time positions include an array of benefits – medical, dental, vision, life insurance, 403(b) retirement savings plan, professional development, wellness programs, generous paid time off, and tuition reimbursement!

 

 

POSITION TITLE: Assistant Cook

SUMMARY:  With supervision, assists the cook with the preparation of lunch and dinner. Also covers the cook’s position when the evening cook is absent. 

 

ACCOUNTABILITIES :

Essential Functions:

1.     Prepares items for lunch and dinner according to menu needs and production needs.              

2.     Prepares and delivers breakfast bins for the satellite kitchens, pantries, and dorms                                   

3.     Assists cook in inventory of daily food items.                                                                                                                                 

4.     Serves food from the steam table when required.                                                                                              

5.     Helps the salad department when needed.                                                                                                           

6.     Checks for special functions.

7.     Ensures all ordered items have arrived.

8.     Pulls any frozen items from the freezer that are needed for production.

9.     Put Salad Bar away at the end of the shift.

10.   Label, date, and put away any leftovers.

11.   Do a final check of the kitchen to make sure ovens, warmers, and equipment are all turned off.

12.   Do a final check of the cleanliness of the kitchen.  

13.   Assists in coverage when other employees are absent.

 

Marginal Functions:

1.     Assures overall kitchen sanitation.

2.     Recommends use of leftovers.

3.     Performs additional duties as assigned.

 

CONDITIONS :

Equipment Used: Convection oven, steamer, stock kettles, braising pans, grill, range, fryers, dish washing machine, knives, peeler, slicer, buffalo chopper, mixer, toaster, steam tables, soup warmers, and computer.

Performance Standard: Must assure 100% accuracy in following prescribed recipes and that all sanitation standards for kitchen and food preparation are met at all times.

Work Environment: Work is conducted in a well-lighted, tile-floored kitchen with air temperature ranges of 75 - 95 degrees.

Work Schedule: 40 hours per week. Monday through Thursday, either 9am-6pm or 10am-7pm; Sunday 2pm-6pm. No meal break provided. Some overtime hours may be required. If the cook is off the assistant cook will need to cover the cook position. This position follows a 12-month school schedule.

Pay: Effective July 1, $15.77-$18.32   commensurate with education and experience.

Experience and Skills:

QUALIFICATIONS :

Knowledge, skills and general abilities:

1.     General knowledge of principles, practices, and procedures for cooking and sanitation.

2.     Basic knowledge of food portioning principles and practices.

3.     Basic knowledge of dietary and nutrition principles.

4.     Ability to add, subtract, multiply, and divide standard units of measure.

5.     Requires three years experience as a cook or attendance at a culinary school.

6.     Must be at least 18 years of age.

7.     MSB requires its employees to be fully vaccinated against the COVID-19 virus by date of hire, with exceptions for approved medical or religious accommodations, in order to safeguard the health of our students, employees and their families from COVID-19 to the greatest extent possible. 

 

After six months in this position, the employee is required to have:

1.     General knowledge of Nutritional Services standards and operating procedures.

2.     General knowledge of prescribed diets and mechanically altered foods.


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