Under limited supervision prepares, cooks, portions and serves hot and cold foods according to recipes and proper food handling techniques.
The mission of Baltimore Washington Medical Center is to provide the highest quality healthcare services to the communities we serve.
Company Description Experience the highest level of appreciation at UM Baltimore Washington Medical Center - named Top Workplace in the Baltimore area by The Baltimore Sun two years in a row (2019 & 2020); Top Workplace in the USA for 2021! As part of the acclaimed University of Maryland Medical System, our facility is one of three ANCC Pathway to Excellence® designated hospitals in Maryland. UM BWMC features one of the state's busiest emergency departments, as well as a team of experts who care for our community and one another. The University of Maryland Baltimore Washington Medical Center (UMBWMC) provides the highest quality health care services to the communities we serve. Our medical center is home to leading-edge technology, nationally recognized quality, personalized service and outstanding people. We have 285 licensed beds and we're home to 3,200 employees and over 800 physicians. Our expert physicians and experienced, compassionate staff are connected to medical practices in the local community as well as at University of Maryland Medical Center in downtown Baltimore. For patients, this means access to high-quality care and research discoveries aimed at improving Maryland's health. Our physicians and nursing staff specialize in emergency, acute, medical-surgical and critical care. In addition, our medical center is home to many Centers of Excellence, offering expert outpatient health care.
Qualifications
Education: High school diploma or equivalency required.
ServSafe Certification by the National Restaurant Association Education Foundation preferred.
Experience: Must have an understanding of institutional cooking. Experience as a short order cook preferred.
Additional Information All your information will be kept confidential according to EEO guidelines.
