Cook 7

DISCLOSURES

The specific statements shown in each section of this job description are not intended to be all-inclusive. They represent typical elements and criteria necessary to perform the job successfully. Job responsibilities may be modified or expanded over time, and the company will inform the employee of any such changes.

ABOUT THE COMPANY

The Charmed Table, LLC is a full-service catering company based in Baltimore, Maryland. We specialize in delivering nutritious, high-quality prepared meals to group homes, assisted living facilities, and other supportive housing programs. Our mission is to provide consistent, timely, and safe meal service to help our community thrive through food.

COMPANY WEBSITE: https://thecharmedtable.com/

COMPANY PHONE NUMBER: (667) 290-6226

HR DEPARTMENT PHONE NUMBER: (667) 309-9920 EXT 10

HR DEPARTMENT EMAIL ADDRESS: hr@thecharmedtable.com

POSITION TITLE: Cook 6

ALTERNATE TITLE(S): Chef, Meal Services

COMPANY: The Charmed Table

DEPARTMENT: Food Services

DIVISION: Operations

UNIT: N/A

ACCOUNTABLE TO: Operations Manager 7

ACCOUNTABLE FOR: Preparing high-quality meals that meet dietary guidelines, ensuring safe and efficient kitchen operations, maintaining cleanliness and food safety standards, and supporting timely meal delivery to provide residents with a positive dining experience.

CLASSIFICATION: Non-Exempt W-2, Hourly – Part-time on call

WORK 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. The staff acknowledges that scheduling is variable and agrees to remain flexible and available to meet business demands as reasonably assigned.

COMPENSATION: $15.00 - $20.00 per hour commensurate on experience and qualifications

BENEFITS PACKAGE: This position is eligible for standard W-2 employee benefits, including but not limited to those outlined in the Company’s official benefits package. Eligibility and participation are subject to the terms and conditions of the applicable plans. Full details are provided in the current benefits package documentation.

ANTICIPATED TRAVEL: 15% of the time.

SUMMARY OF POSITION RESPONSIBILITIES: 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 timely. The cook will work closely with other kitchen staff and facility management to provide a pleasant dining experience.

SCHEDULED DUTIES AND RESPONSIBILITIES:

• Meal Preparation: Plan, prepare, and cook meals for residents, following established recipes and nutritional guidelines.
• Dietary Needs: Modify recipes to accommodate residents with special dietary restrictions (e.g., diabetic, low-sodium, gluten-free, etc.).
• Food Safety: Maintain high standards of cleanliness and food safety, ensuring the kitchen complies with health department regulations.
• Kitchen Management: Oversee kitchen operations, including food preparation, cooking, and plating. Ensure efficient use of ingredients and minimize waste.
• Inventory Control: Monitor and manage food inventory, placing orders / shopping when necessary, and ensuring proper storage of perishable and non-perishable goods.
• Resident Interaction: Communicate with residents to understand their preferences, allergies, and feedback, making adjustments as needed.
• Collaboration: Work closely with other kitchen staff, caregivers, and the dietary department to coordinate meal service and resolve any dietary issues.
• Cleanliness: Ensure kitchen, cooking equipment, and food preparation areas are clean and organized.
• Meal Delivery: Deliver meals to sites within 1 hour of scheduled mealtimes ensuring meals are transported and delivered in a safe manner.

UNSCHEDULED DUTIES AND RESPONSIBILITIES:

• Assist your supervisor with any work-related tasks as requested taking initiative where possible
• Responsible for following regulations of COMAR, CARF, any other regulatory body, and company policies/ procedures related to service delivery and documentation and co-facilitating orientation of all new hires to these as well.
• Support the maintenance of a safe environment by participating in training and drills as requested.
• Maintain confidentiality of records relating to client’s treatment.
• Participate in external and internal audits/surveys (CARF/CSA/OHCQ) as directed by the supervisor.
• Participates in quality assurance and performance improvement plans by completing periodic audits or other activities to ensure regulatory compliance and/or improve service delivery.

PHYSICAL DEMANDS: Ability to stand for long periods, lift heavy objects (up to 50 lbs.), and work in a fast-paced environment.

WORKING CONDITIONS: In clinic, in group homes.

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 with residents and staff.
• Attention to detail to ensure dietary compliance and meal quality.

LEVEL OF EDUCATION / TRAINING / QUALIFICATIONS:

Qualifications

• Experience: Proven experience as a cook or chef, preferably in an assisted living facility, hospital, or similar healthcare setting.
• Education: High school diploma or equivalent required. Culinary school or formal culinary training is a plus.
• Food Handling: Knowledge of food safety regulations and best practices (ServSafe certification or equivalent preferred).
• Must have a valid Driver's License in good standing

Licensure/Certification

• ServSafe Manager Certification
• ServSafe Food Handler Certification
• ServSafe Alcohol Awareness Certification

CPR and First Aid Certification