Cook - Evening/Night

Cook

Under general supervision, functions as a cook preparing menu items according to standard recipes, ensuring quantity and quality standards are maintained.

Primary Duties:

Oversees food preparation activities by determining work priorities, assigning work and ensuring safe and sanitary conditions are maintained.

Prepares, seasons, cooks, fries and bakes food according to standard recipes, determining necessary production amounts; revises and/or alters daily menu/recipes if necessary.

Prepares food items for serving; carves portions of meat, fish and/or fowl for individual servings.

Measures, weighs and combines ingredients for quantity preparation of meats, vegetables, salads and beverages in accordance with established recipes; modifies recipes and/or production amounts.

Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers etc.

Determines food quantities, prepares estimates of time, labor and materials to be used on assigned tasks.

Responsible for assuring optimal quality of food throughout preparation and service.

Protects equipment, utensils, food and other items of inventory from contamination, spoilage and pilferage.

Provides guidance and training to subordinate personnel.

Preferences:

Formal culinary training.

ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification.

Experience working in a high-volume production kitchen utilizing the brigade system.

Licenses/Certifications:

ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification Preferred.

Physical Demands:

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Minimum Qualifications:

EDUCATION:

EXPERIENCE: Three years in commercial or institutional cooking.

OTHER:

REQUIRED KNOWLEDGE/SKILLS/ABILITIES:

Thorough knowledge of food preparation methods. Thorough knowledge of and skill in applying the procedures and standards of quality and quantity food selection, food preservation, meal service and portion control. General knowledge of principles and practices of sanitation and safety in cooking areas. Skill in proper food handling and preparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers. Ability to read and write; to follow and adjust recipes; to provide guidance to food service personnel; to perform basic arithmetic computations; to prepare food using assigned utensils, appliances and equipment; to work in irritating environments and adverse temperature conditions; ability to lift, transport and stock food service supplies and materials.

OTHER:

Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the work of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.

Conditions of Employment:

Umcp