Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,989.00 - $70,786.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional Development
Employee wellness programs
Tuition remission
Job Description
The University of Maryland, College Park is a prestigious public research university known for its commitment to academic excellence, diversity, and innovation. As a major educational institution, it offers a vibrant campus environment that nurtures learning, creativity, and professional growth. The university is dedicated to providing outstanding educational and social experiences for its students, faculty, and staff. It also operates comprehensive dining facilities that serve its large and diverse campus community. The dining services at the university manage multiple food service locations and a commissary with annual revenues exceeding fourteen million dollars, reflecting the scale and importance of their food... Show More
Job Requirements
- bachelor's degree in restaurant management or associate's degree from accredited culinary program
- five years of progressively responsible culinary leadership experience
- certified food service manager certification from Prince George's County Maryland within 90 days of hire
- valid Maryland driver's license with five points or less
- ability to lift 40 pounds regularly and up to 75 pounds occasionally
- ability to work variable schedules including nights, weekends, holidays, and emergencies
- ability to work in extreme temperature and weather conditions
- manual dexterity to operate kitchen equipment
- commitment to customer service and cultural sensitivity
Job Qualifications
- bachelor's degree from an accredited college or university
- three years of culinary experience
- knowledge of hot food preparation, grilling, sautéing, sauces, and garde-manger
- skill in oral and written communication
- ability to interpret and apply policies and regulations
- proficiency in Microsoft Office products
- ability to work with diverse teams and multitask
- preferred certifications include American Culinary Association Certified Executive Chef, Certified Food Manager, and formal culinary training
Job Duties
- assist in managing all culinary and back of house operations for multi unit dining and commissary facilities
- ensure compliance with food safety and sanitation regulations
- lead, train, and supervise culinary team members
- oversee menu and recipe development
- manage inventory control and food ordering processes
- work variable schedules including nights, weekends, holidays, and campus closure events
- maintain high standards of food quality and customer service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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