Culinary Cook: Fast-Paced Kitchen & Front‑of‑House

guestservices; Linthicum (MD); On-site; USD 21,000 - 30,000; 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 environment.

You will also handle cash register sales when needed and stock Front of House items. Essential duties include preparing according to recipes, cleaning and inspecting kitchen equipment, operating food stations, requisitioning supplies, and monitoring menus to keep costs down.

Qualifications

• High school diploma or GED 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.
• Ring up customers when needed
• stock front of house items
• pull trash
• run dishes through dish machine and put away

Skills

Culinary knowledge

Food Safety certification

Customer service

Communication

Education

High School Diploma/G.E.D.

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 environment.

You will also handle cash register sales when needed and stock Front of House items. Essential duties include preparing according to recipes, cleaning and inspecting kitchen equipment, operating food stations, requisitioning supplies, and monitoring menus to keep costs down.