Cold Prep Cook - Monday to Friday, No Weekends! at Guest Services in Baltimore, Maryland

Cook

The Cook assists the Chef or General Manager by preparing, cooking, and serving food. Essential functions include preparing and cooking food items according to recipes, daily menus, and supervisor instructions; cleaning and inspecting kitchen equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation; operating food station, including performing station checklist, temperature log, counter meeting, and signage; requisitioning food supplies, kitchen equipment, and appliances based on estimates of future needs; monitoring menus and spending to ensure that meals are prepared economically; and maintaining awareness of safety issues and reporting them immediately to your manager.

Skill and knowledge requirements include partial high school education required; high school diploma/G.E.D. preferred; culinary knowledge; food safety certified and strong sanitation habits; strong customer service abilities; actively looking for ways to assist customers and coworkers; and the ability to recognize when a problem has occurred and communicate it to management.

Physical and mental requirements include moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit; bending, lifting, carrying, reaching/extending arms and hands above shoulder height frequently, or otherwise moving in a constantly changing environment; lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally; ability to stand for the entire work day; climbing steps regularly; withstanding temperature extremes in freezer, refrigerator walk-in, and grill areas; reading and writing work-related documents in English; speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English; constantly communicates and receives verbal communication with other employees in fast-paced kitchen; and physical presence at the job site is essential to perform job duties.

Equipment used includes standard commercial cooking machinery and utensils.

Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Our commitment to diversity, equity, and inclusion: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.