Cook

UM01 University of Maryland College Park (UMCP); College Park (MD); On-site; USD 45,000 - 54,000; Full time

Job summary

University of Maryland College Park seeks a cook to prepare menu items per standard recipes, ensuring quality and quantity standards. You will oversee food preparation, assign priorities, and maintain safe, sanitary kitchen conditions.

Formal culinary training and ServSafe/County certification preferred. The role requires flexibility for weekends, nights, and holidays, and physical ability to lift up to 75 lbs and work in varied temperatures.

Qualifications

• Thorough knowledge of food preparation methods.
• Thorough knowledge of and skill in applying procedures for quality/quantity food selection, preservation, meal service and portion control.
• General knowledge of sanitation and safety in cooking areas.
• Skill in food handling and preparation; garnishing; operating food prep equipment and dishwashers.
• Ability to read/write, follow/adjust recipes, train staff, perform basic arithmetic, and work in extreme temperatures.

Responsibilities

• Oversees food preparation by prioritizing work and ensuring safety.
• Prepares, seasons, cooks, fries and bakes according to recipes and production needs.
• Calculates quantities and estimates time, labor, and materials for tasks.
• Provides guidance and training to subordinate personnel.

Skills

Food preparation

Sanitation

Meal service

Garnishing

Recipe guidance

Education

Three years in commercial cooking

Tools

Ovens

Grills

Toasters

Fryers

Mixers

Job description

Job Description Summary & Additional Information

Organization's Summary Statement: Under general supervision, functions as a cook preparing menu items according to standard recipes, ensuring quantity and quality standards are maintained.

Primary Duties

Oversees food preparation activities by determining work priorities, assigning work and ensuring safe and sanitary conditions are maintained. Prepares, seasons, cooks, fries and bakes food according to standard recipes, determining necessary production amounts; revises and/or alters daily menu/recipes if necessary. Prepares food items for serving; carves portions of meat, fish and/or fowl for individual servings. Measures, weighs and combines ingredients for quantity preparation of meats, vegetables, salads and beverages in accordance with established recipes; modifies recipes and/or production amounts. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers etc. Determines food quantities, prepares estimates of time, labor and materials to be used on assigned tasks. Responsible for assuring optimal quality of food throughout preparation and service. Protects equipment, utensils, food and other items of inventory from contamination, spoilage and pilferage. Provides guidance and training to subordinate personnel.

Preferences

Formal culinary training.

ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification.

Experience working in a high-volume production kitchen utilizing the brigade system.

Licenses / Certifications

ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification Preferred.

Physical Demands

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Required Application Materials

Application Best Consideration Date: N/A Posting Close Date: November 16, 2026 Open Until Filled: No Minimum Qualifications

Education

Three years in commercial or institutional cooking.

Other

• REQUIRED KNOWLEDGE/SKILLS/ABILITIES: Thorough knowledge of food preparation methods.
• Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control.
• General knowledge of principles and practices of sanitation and safety in cooking areas.
• Skill in proper food handling and preparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers.
• Ability to read and write; to follow and adjust recipes; to provide guidance to food service personnel; to perform basic arithmetic computations; to prepare food using assigned utensils, appliances and equipment; to work in irritating environments and adverse temperature conditions; ability to lift, transport and stock food service supplies and materials.
• Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the work of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.

Conditions of Employment

• Job Risks Not Applicable to This Position Department VPSA-DS-Yahentamitsi Diner Worker Sub-Type Staff Contractual (C2) (Fixed Term) Salary Range $45,375.00 - $54,450.00
• Benefits Summary For more information on Staff Contractual C2 benefits, select this link.
• Background Checks Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed.
• Employment Eligibility The successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment.
• EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment.

Title IX Non-Discrimination Notice