Cook, Spring/Summer 2026 (part time)

The Henry Ford•Dearborn, MI

3d•Onsite

About The Position

The Henry Ford is a nonprofit organization, an internationally recognized cultural destination, and a one-of-a-kind workplace. The Henry Ford provides unique educational experiences based on authentic objects, stories, and lives from America's traditions of ingenuity, resourcefulness and innovation. Our purpose is to inspire people to learn from these traditions to help shape a better future. Our team is inspired daily by one another as well as the authentic stories of innovation that we share across our four venues. We want you to be part of this legacy and take it forward and that aligns with our core values of being Curious, Authentic, and Passionate. The Culinary team is now hiring part-time Cooks in preparation for a busy 2026 season. In this role, you will work in multiple food services venues at The Henry Ford Museum of American Innovation and Greenfield Village where you will help us create American farm-fresh foods for a variety of signature dining experiences. In partnership with local entrepreneurs at Plum Market Kitchen, The Henry Ford is activating the stories of family farms and natural foods in bold new ways. Other food service venues may include A Taste of History, Eagle Tavern as well as private catered events. You will also be responsible for incorporating new products, procedures, and cost controls in addition to completing all projects in a timely manner.

Requirements

Culinary Arts certificate or equivalent experience
Some relevant kitchen experience
Knowledge of culinary terminology
Able to multi-task and problem-solve in a fast-paced environment
Applicable skills including: Garde-manger skills, bakery/pastry skills, knife skills, classical food preparation, artistic food presentation, nutritional awareness and the ability to identify exotic and normal foods
Must have knowledge of industrial food service equipment

Responsibilities

Maintenance and upgrading of food service quality.
Reviews previous day’s production sheets and calculates the new day’s production.
Oversees the completion of food in production.
Oversees labor cost, overtime control, and distribution.
Maintains kitchen and equipment.
Sets up and organizes catering functions.
Produces food on a day-to-day basis.
Controls inventory.
Knowledge and compliance of State and Federal Sanitation standards (SERVSAFE).
Contributes to the effective team management of all problems, issues, and opportunities.
Acts as a team player and provides expertise within the team and with other teams as appropriate.