Cook - Monday to Friday, No Weekends!

Guest Services•Linthicum, MD

3d•Onsite

About The Position

The Cook assists the Chef or General Manager by preparing, cooking, and serving food. This role also involves operating the cash register when needed and stocking front-of-house items.

Requirements

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 looks for ways to assist customers and coworkers.
Ability to recognize when a problem has occurred and communicate it to management.
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit.
Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move 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 a fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

Responsibilities

Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
Clean and inspect kitchen equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
Operate food station, including performing station checklist, temperature log, counter meeting, and signage.
Requisition food supplies, kitchen equipment, and appliances based on estimates of future needs.
Monitor menus and spending to ensure that meals are prepared economically.
Maintain awareness of safety issues and report them immediately to your manager.
Ring up customers when needed.
Stock front of house items.
Pull trash.
Run dishes through the dish machine and put them away.