Student Veterans of America Jobs

University of Maryland, Baltimore (UMB) is currently seeking a contractual Cook for our Donaldson Brown Center in northern Maryland. *Under general supervision, the selected candidate functions as a cook preparing menu items according to standard recipes, ensuring quantity and quality standards are maintained. *PRIMARY DUTIES 1. Oversees food preparation activities by determining work priorities, assigning work and ensuring safe and sanitary conditions are maintained. 2. Prepares, seasons, cooks, fries and bakes food according to standard recipes, determining necessary production amounts; revises and/or alters daily menu/recipes if necessary. 3. Prepares food items for serving; carves portions of meat, fish and/or fowl for individual servings. 4. 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. 5. Operates a variety of manual and/or automated kitchen equipment such as ovens, grills, toasters, fryers, mixers etc. 6. Determines food quantities, prepares estimates of time, labor and materials to be used on assigned tasks. 7. Responsible for assuring optimal quality of food throughout preparation and service according to food health and safety standards. 8. Protects equipment, utensils, food and other items of inventory from contamination, spoilage and pilferage. 9. Provides guidance and training to subordinate personnel. 10. Washing and cleaning the kitchen and cooking utensils and storing the equipment, taking out trash and sanitizing the kitchen at the end of each shifts. 11. Planning and organizing menus for different gorups with an understanding of budget, seasonal ingredients, and dietary needs of guests. 12. Taking stock of ingredients, equipment, and serving items. Replenishing orders for those necessary items in a timely fashion. Note: The intent of this list of primary duties is to provide a representative summary of the major duties and responsibilities of this job. Incumbents perform other related duties assigned. Specific duties and responsibilities may vary based upon departmental needs. MINIMUM QUALIFICATIONS: EDUCATION:n/a EXPERIENCE:Three (3) years in commercial or institutional cooking. 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. REQUIRED KNOWLEDGE/SKILLS/ABILITIES: Work well as part of a team and on individual taks. Interpersonal skills to interact with a variety of other people such as waitstaff, dishwarshers, management and customers to ensure service excellence at all times. Calm demeanor to work in a high-stress fast paced environment. Expert multitasking skills with an exemplary work ethic in a high-pressure, fast-paced environment. Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing. 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 andpreparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers. Ability to run stocktaking and place orders for resupply. 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 stand in one place for hours at a time, ability to bend, move, lift, transport and stock food service supplies and materials up to 50 pounds or more. Able to work early mornings, nights, weekends and holidays as events are scheduled. Great leadership and interpersonal skills with the ability to work in a team environment. A passion and pride for delighting people with food. Salary Range:$17 - $20 per hour UMB is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected Veteran status, age, or any other characteristic protected by law or policy. For assistance related to employment, please contact the Staffing department atHRJobs@umaryland.edu. If you anticipate needing a reasonable accommodation for a disability under the Americans With Disabilities Act (ADA), during any part of the employment process, please submit aUMB Job Applicant Accommodation Request. You may also contactHRDiversity@umaryland.edu. Please note that only inquiries concerning an ADA request for reasonable accommodation will be responded to from this email address. Job: CI Exempt or Non-Exempt Staff* *Organization: Auxiliary Services *Title: *Cook (Contractual) at Donaldson Brown Center Location: null Requisition ID: 220000MG