Reports to: Executive Chef and Executive Sous Chef
Supervises: No supervisory duties are included in this position.
Essential Duties and Responsibilities
Able to work all stations on the line
• Helps maintain a safe and sanitary kitchen
• Help developing menus
• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals that are individually plated.
Required Knowledge, Skills and Abilities
• Must have the ability to multi-task while remaining focused on the goal.
• Must have excellent verbal communication skills.
• Be able to express creativity through food selections, preparation and presentation.
• Must be detail oriented.
• Must have the ability to remain calm in high stress situations.
• Be able to solve problems quickly under pressure.
• Degree from accredited culinary school.
• Several years’ experience in the food industry,
Work Environment
• Must be able to work in fast paced environments and in demanding situations.
• Must be willing to begin work some days in the early morning hours and other times remain at work late into the night
• Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.
Licenses and Special Requirements
• Food safety certification.
Physical Demands and Work Environment
• Required to stand for long periods and walk, climb stairs, kneel, crouch, bend, stretch
and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
Salary
• Compensation hourly Rate
• 401K, Health, and Dental Insurance
• Employee Meals
• Vacation
• Golf Privileges
Equal Opportunity Employer
Kitchen Cook • Baltimore, MD, US
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