Senior Cook: Flavorful, Fast-Paced Kitchen Leader

Express Employment Professionals - Cincinnati East; Towson (MD); On-site; USD 36,000 - 54,000; Full time

Job summary

Express Employment Professionals - Cincinnati East is seeking a Senior Cook for our food service operations. You will prepare nutritious dishes, follow recipes, and maintain high standards of quality and service to guests.

In this role, you will manage kitchen tasks, ensure food safety, and work collaboratively with a team in a fast-paced environment in Towson, Maryland. Experience in cooking and adherence to HACCP or local guidelines is preferred.

Qualifications

• High School diploma, GED or equivalent experience.
• 4+ years of related food service experience preferred.
• Knowledge of food safety regulations and sanitation practices.
• Food handler’s or ServSafe certification preferred; willingness to obtain.

Responsibilities

• Accurately and efficiently prepare, portion, cook, and present hot/cold items for meals and events.
• Follow recipes and portion specs to ensure quality and consistency.
• Produce batch goods using classical and contemporary techniques.
• Season, taste, carve, and adjust dishes to meet standards.
• Estimate ingredient needs and maintain production records.
• Comply with food safety, sanitation and health department requirements.
• May oversee production staff, including training and assigning tasks.
• Attend scheduled shift on time with regularity.

Skills

Team oriented

Adaptable

Reliable

Time management

Organizational skills

Safety culture

Education

High school diploma

Tools

Kitchen equipment familiarity

Job description

Express Employment Professionals - Cincinnati East is seeking a Senior Cook for our food service operations. You will prepare nutritious dishes, follow recipes, and maintain high standards of quality and service to guests.

In this role, you will manage kitchen tasks, ensure food safety, and work collaboratively with a team in a fast-paced environment in Towson, Maryland. Experience in cooking and adherence to HACCP or local guidelines is preferred.