Cook: Fast-Paced Kitchen & Food Prep

Guest Services, Inc.; Baltimore (MD); On-site; USD 19,000 - 28,000; Full time

Job summary

Guest Services, Inc. is seeking a Cook to assist the Chef or General Manager by preparing, cooking, and serving food in a fast-paced kitchen environment.

The position requires culinary knowledge, food safety certification, and strong customer service to support guests and coworkers. You will prepare items per recipes, inspect equipment, manage station tasks, monitor menus and expenses, and report safety concerns to management.

Qualifications

• Partial High School education required; High School Diploma/G.E.D. preferred.
• Culinary knowledge.
• Food Safety certified and strong sanitation habits.
• Strong customer service abilities; actively looks for ways to assist customers and coworkers.
• Ability to recognize when a problem has occurred and communicate it to management.

Responsibilities

• Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
• Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Operate food station, including performing station checklist, temperature log, counter meeting, and signage.
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Monitor menus and spending in order to ensure that meals are prepared economically.
• Maintain awareness of safety issues, and report them immediately to your manager.

Skills

Culinary knowledge

Food Safety

Customer service

Education

Partial High School education

High School Diploma/G.E.D. preferred

Job description

Guest Services, Inc. is seeking a Cook to assist the Chef or General Manager by preparing, cooking, and serving food in a fast-paced kitchen environment.

The position requires culinary knowledge, food safety certification, and strong customer service to support guests and coworkers. You will prepare items per recipes, inspect equipment, manage station tasks, monitor menus and expenses, and report safety concerns to management.