Second Cook

District 24; Ocean City (MD); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Employee discounts

Opportunity for advancement

Training & development

Job summary

A local culinary establishment in Ocean City is seeking an experienced cook. The position involves assisting with the preparation and service of food in the culinary area, following established recipes, and maintaining kitchen sanitation. Ideal candidates should have 1-2 years of kitchen experience and skills in standard knife techniques. Flexibility to work weekends and holidays is required. The role offers opportunities for advancement and training in a dynamic environment.

Qualifications

• 1 – 2 years of experience in a professional operating kitchen.
• Ability to read and interpret safety rules, recipe cards, and production lists.
• Ability to add, subtract, multiply and divide in all units of measure.

Responsibilities

• Assist in the direction and preparation of all foods produced.
• Follow recipes and maintain food consistency.
• Complete production assigned in a timely manner.

Skills

Standard knife skills

Cooking techniques

Food safety procedures

Effective communication

Job description

Benefits

• Employee discounts
• Opportunity for advancement
• Training & development

Summary

Experienced cook position in culinary of Food and Beverage, assisting with the direction, preparation of and service of all foods produced in the culinary area.

Essential Duties and Responsibilities

• Standard knife skills, able to perform specific cuts as assigned
• Firm understanding of cooking techniques ranging from cold food production to hot food production.
• Firm knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item
• Able to complete and submit food requisitions
• Assists in the development of new menu items
• Follows recipes according to set standards
• Follows plating and panning specifications to ensure food consistency
• Follows directives assigned to them by their immediate supervisor
• Complete production assigned to them in a timely manner
• Follows production lists and understands culinary terms
• Maintain a clean and sanitary work station
• Assist in all areas of the kitchen
• Understanding of proper rotation of stock (FIFO)
• Proper food storage and food safety procedures followed
• Must be certified by WV State food handler
• Ability to work weekends, nights, holidays and be flexible in scheduling
• Be courteous and gracious to our resort guests when in front of the guests

Qualifications

• 1 – 2 years of experience in a professional operating kitchen
• Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.
• Ability to add, subtract, multiply and divide in all units of measure
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
• Ability to deal with opportunities and issues that may arise in a culinary area

Physical Demands

• Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop
• Communicate on a regular basis
• Hear commands and directives given by supervisor
• Sit, climb, balance, stoop, kneel, crouch or crawl
• Lift or move items weighing in range of 10 lbs to 50 lbs at a time

Work Environment

• Team member will be exposed to wet and/or humid conditions
• High heat on cooking line
• Cool to cold temperatures in walk in cooler and freezer
• Outside weather conditions
• Moving mechanical parts
• Toxic or caustic chemicals
• Moderate noise level in the work environment

The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Food and Beverage Division.