Cook

Sheridan Student Union Inc.; Waterloo (MD); On-site; USD 42,000 - 56,000; Full time

Job summary

OTH Hotels Resorts is seeking a Cook to prepare and execute menu items across all kitchen outlets, ensuring quality, consistency, and presentation while maintaining a clean, safe, and organized work environment. This role operates in a fast-paced kitchen with standing, lifting, and exposure to heat and noise.

The ideal candidate has at least 2 years of hospitality or restaurant food service experience, a high school diploma or equivalent, and preferably culinary schooling.

Qualifications

• High school diploma or equivalent required; culinary school or related experience preferred.

Responsibilities

• Prepare and cook menu items in accordance with standardized recipes and quality standards.

Skills

Cooking techniques

Food safety

Communication

Teamwork

Attention to detail

Independence

Education

High school diploma

Culinary training (preferred)

Job description

At OTH Hotels Resorts, our team is our number one asset. We strive to create a safe, positive, uplifting work environment for all and a culture that ignites a long-term career passion for hospitality and service. Our shared purpose is to be the Heart of Hospitality in the lives of our team members, guests, owners, partners, and communities.

Job Overview

The Cook is responsible for preparing and executing menu items across all kitchen outlets, including dining services, banquets, and cafeteria operations. This role ensures food is prepared to established standards of quality, consistency, and presentation while maintaining a clean, safe, and organized work environment.

This position operates in a fast-paced kitchen environment with constant standing and frequent physical activity including cooking, lifting, and handling hot equipment. The role is primarily indoors within kitchen areas, with exposure to heat, noise, and kitchen machinery. Success in this role requires strong culinary fundamentals, attention to detail, and the ability to work both independently and collaboratively.

Job Responsibilities

Food Preparation & Cooking Execution

• Prepare and cook menu items in accordance with standardized recipes and quality standards.
• Execute food production across dining room, banquet, and cafeteria service areas.
• Ensure consistency in taste, portioning, and presentation of all menu items.
• Assist with daily production and station setup for service periods.

Food Quality, Storage & Inventory Control

• Follow proper food handling, storage, and rotation procedures, including FIFO standards.
• Inspect refrigeration and dry storage areas to ensure proper organization and compliance.
• Assist with food requisition, inventory tracking, and minimizing waste.
• Support ordering processes and maintain organized storage systems.

Sanitation, Safety & Equipment Management

• Maintain cleanliness and sanitation of workstations, equipment, and kitchen areas.
• Adhere to all food safety, health, and sanitation regulations.
• Report equipment irregularities, maintenance needs, and safety hazards promptly.
• Coordinate with stewarding to ensure availability of clean plates, utensils, and equipment.

Operational Support & Communication

• Work collaboratively with culinary and stewarding teams to ensure smooth kitchen operations.
• Communicate effectively with supervisors regarding production needs and operational issues.
• Maintain professionalism and composure in high-pressure environments.
• Assist with training initiatives and support overall kitchen efficiency.

Job Requirements

Education: High school diploma or equivalent required; culinary school or related experience preferred.

Experience: Minimum 2 years of hospitality or restaurant food service experience required. Demonstrated experience in kitchen operations, food preparation, and multi-outlet cooking preferred.

Skills and Abilities

• Strong knowledge of cooking techniques including soups, sauces, and basic butchery
• Understanding of menu preparation, production organization, and kitchen workflow
• Ability to implement FIFO inventory control practices
• Ability to work independently with minimal supervision
• Strong attention to detail and food quality standards
• Ability to maintain professionalism in high-stress environments
• Effective communication skills with team members, vendors, and guests
• Ability to identify and report equipment or safety concerns
• Basic understanding of inventory processes and cost control support
• Creative, flexible, and team-oriented approach
• Ability to work varied shifts including weekends and holidays

Certifications

Food safety certification preferred (or required per local regulations).

Travel required

No regular travel required.

Physical requirements

• Constant standing on hard kitchen floors near hot cooking equipment
• Frequent walking, reaching, pushing/pulling, and use of fine and gross motor skills
• Occasional bending and crouching
• Ability to lift and carry up to 10 lbs. constantly, up to 25 lbs. frequently, and up to 50 lbs. occasionally
• Ability to work in a physically demanding kitchen environment

This job description is intended to describe the general nature and level of work being performed. It is not an exhaustive list of all responsibilities, duties, and skills required. Management reserves the right to modify, add, or remove duties as necessary.

We may use artificial intelligence (AI) tools to assist in evaluating applications, including screening and ranking candidates based on job-related qualifications. These tools support, but do not replace, human decision-making. All final hiring decisions are made by our recruitment team.