Culinary Specialist — Seasonal Menu Creator

BENCHMARK; Saint Michaels (MD); On-site; USD 24,796 - 26,174; Full time

Benefits offered by this job

Medical insurance

401(k) with employer match

Paid time off

Employee discounts

Job summary

Inn at Perry Cabin, part of Pyramid Global Hospitality, is seeking a motivated cook to join our culinary team on Maryland's Eastern Shore. You will assist in production, meal prep, and plating, contributing to menus and seasonal offerings.

Candidates should have 1–2 years of professional kitchen experience or be pursuing culinary education, with a Food Handler’s certification or the ability to obtain it, and flexibility to work day, night, and weekends.

Qualifications

• 1–2 years of previous experience in a professional kitchen or actively pursuing culinary education.
• Active Food Handler’s certification or the ability to obtain it.
• Willingness to work day/night and weekend shifts.
• Strong organizational skills; ability to work independently; able to stand for long periods; ability to lift at least 50 pounds; minimum age 21.

Responsibilities

• Assist culinary leadership in production and fabrication of food items for kitchen prep, cafeteria, banquet, dining room, and fine dining.
• Develop knowledge of cooking procedures and methods (grill, sauté, fry); use knives and kitchen equipment; read and recreate recipes.
• Maintain consistency in food preparation and minimize waste through cross-utilization.
• Create workstations with ingredients and equipment; prepare ingredients; keep a sanitized, orderly kitchen; ensure proper storage.
• Support quality control and assist in menu development with seasonal offerings.

Skills

Food handler

Stand for long periods

Lift 50 lbs

Shift flexibility

Organizational skills

Job description

Inn at Perry Cabin, part of Pyramid Global Hospitality, is seeking a motivated cook to join our culinary team on Maryland's Eastern Shore. You will assist in production, meal prep, and plating, contributing to menus and seasonal offerings.

Candidates should have 1–2 years of professional kitchen experience or be pursuing culinary education, with a Food Handler’s certification or the ability to obtain it, and flexibility to work day, night, and weekends.