Cook

Usmd; College Park, Northern (MD, KY); Hybrid; USD 45,000 - 54,000; Full time

Job summary

University of Maryland College Park is seeking a full-time cook to prepare menu items to standard recipes and maintain quality and sanitation throughout service. You will oversee food prep, assign tasks, and ensure adherence to safety standards in a dynamic kitchen.

Minimum three years in commercial/institutional cooking is required; strong knowledge of cooking methods and recipe adjustment is essential. Formal training or ServSafe certification is preferred; candidate must lift up to 75 pounds

Qualifications

• Three years in commercial or institutional cooking.
• Thorough knowledge of food preparation methods.
• Sanitation and safety in cooking areas.
• Ability to follow/adjust recipes and perform basic arithmetic.

Responsibilities

• Oversees food preparation by determining priorities, assigning work, and ensuring safe, sanitary conditions.
• Prepares, seasons, cooks, fries and bakes according to recipes; adjusts production as needed.
• Prepares portions for serving and measures ingredients for quantity production.
• Operates kitchen equipment; estimates time, labor and materials for tasks.

Skills

Food preparation knowledge

Sanitation knowledge

Recipe following

Time/labor/materials estimation

Manual dexterity

Reading/writing

Education

Three years in commercial or institutional cooking

Job description

## CookApply: University of Maryland College Park: Full time: Posted Today: End Date: October 2, 2026 (14 days left to apply): JR104988# **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:** October 1, 2026**Open Until Filled:** No# **Minimum Qualifications**EDUCATION:EXPERIENCE: 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.OTHER: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-South Campus# **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.