Umcp
Culinary Staff Position
Minimum Qualifications: Three years in commercial or institutional cooking. Required Knowledge, Skills and Abilities: 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 and preparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers. 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 lift, transport and stock food service supplies and materials. Preferences: Formal culinary training preferred. ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification preferred. Experience working in a high-volume production kitchen utilizing the brigade system preferred. Physical Demands: This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend, or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk, and work on feet for long periods of time. Must be able to work in extreme weather, humidity, and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.
Minimum Qualifications: Three years in commercial or institutional cooking. Required Knowledge, Skills and Abilities: 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 and preparation; in garnishing pans of food for service; in the operation of food preparation equipment and dishwashers. 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 lift, transport and stock food service supplies and materials. Preferences: Formal culinary training preferred. ServSafe Certification and/or Prince Georges County, Maryland Food Service Manager Certification preferred. Experience working in a high-volume production kitchen utilizing the brigade system preferred. Physical Demands: This is an essential position and the incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend, or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk, and work on feet for long periods of time. Must be able to work in extreme weather, humidity, and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.