Cook – University Dining Services

About the role

The Cook works under general supervision to prepare menu items according to standard recipes, ensuring both quantity and quality standards are met. This position is essential to the daily operation of the university dining facility and requires flexibility to work variable schedules, including weekends, evenings, and holidays.

Key responsibilities

• Oversee food preparation activities, set work priorities, assign tasks, and maintain safe, sanitary conditions.
• Prepare, season, cook, fry, and bake foods following standard recipes, adjusting menus and recipes as needed.
• Carve and portion meat, fish, and poultry for individual servings.
• Measure, weigh, and combine ingredients for large‑scale preparation of meats, vegetables, salads, and beverages.
• Operate a variety of kitchen equipment such as ovens, grills, fryers, mixers, and toasters.
• Estimate time, labor, and material requirements for assigned tasks and protect inventory from contamination or spoilage.

Required profile

• Three years of experience in commercial or institutional cooking, preferably in a high‑volume production kitchen.
• Formal culinary training and ServSafe or Prince Georges County Food Service Manager certification (preferred).
• Ability to lift 40 lb regularly and up to 75 lb occasionally; stand, walk, and work on feet for long periods.
• Willingness to work during campus closures, extreme weather conditions, and peak event periods without annual leave.