Senior Institutional Cook - High-Volume Kitchen Lead

University of Maryland; College Park (MD); On-site; USD 45,000 - 54,000; Full time

Job summary

University of Maryland College Park seeks a cook to prepare menu items per standard recipes, ensuring quality and quantity standards. You will oversee food preparation, assign priorities, and maintain safe, sanitary kitchen conditions.

Formal culinary training and ServSafe/County certification preferred. The role requires flexibility for weekends, nights, and holidays, and physical ability to lift up to 75 lbs and work in varied temperatures.

Qualifications

• Thorough knowledge of food preparation methods.
• Thorough knowledge of and skill in applying procedures for quality/quantity food selection, preservation, meal service and portion control.
• General knowledge of sanitation and safety in cooking areas.
• Skill in food handling and preparation; garnishing; operating food prep equipment and dishwashers.
• Ability to read/write, follow/adjust recipes, train staff, perform basic arithmetic, and work in extreme temperatures.

Responsibilities

• Oversees food preparation by prioritizing work and ensuring safety.
• Prepares, seasons, cooks, fries and bakes according to recipes and production needs.
• Calculates quantities and estimates time, labor, and materials for tasks.
• Provides guidance and training to subordinate personnel.

Skills

Food preparation

Sanitation

Meal service

Garnishing

Recipe guidance

Education

Three years in commercial cooking

Tools

Ovens

Grills

Toasters

Fryers

Mixers

Job description

University of Maryland College Park seeks a cook to prepare menu items per standard recipes, ensuring quality and quantity standards. You will oversee food preparation, assign priorities, and maintain safe, sanitary kitchen conditions.

Formal culinary training and ServSafe/County certification preferred. The role requires flexibility for weekends, nights, and holidays, and physical ability to lift up to 75 lbs and work in varied temperatures.