Cook

At Marymount University, we believe meaningful work happens when talented people come together with shared purpose. We serve not only our students—but one another—creating a culture where teamwork, adaptability, and resilience are part of everyday practice,

Located in Arlington, Virginia, just minutes from Washington, D.C., Marymount offers a dynamic and forward-looking environment where innovation is encouraged and flexibility is valued. We understand that higher education is evolving, and we embrace change with creativity, responsiveness, and a solutions-oriented mindset.

Our faculty and staff thrive in a community that prioritizes communication, cross-functional collaboration, and service-driven leadership. Whether working directly with students or supporting them behind the scenes, every role contributes to a shared mission: helping students grow, succeed, and lead with purpose and confidence.

We are seeking a Cook to join our team. The Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and cold food items for breakfast, lunch, dinner, and special catered events. While the responsibilities listed below represent the primary duties of the position, the University may assign additional responsibilities as needed.

MAJOR DUTIES AND RESPONSIBILITIES

• Prepares and cooks to order foods that may require short preparation time

• May prepare food and serve customers at an a la carte and may operate a grill station

• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided

• Reads food orders or receives verbal instructions on food required by patrons, and prepares and cooks food according to instructions

• Provides the highest quality of service to customers at all times

• Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments

• Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use

• Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and Equipment

• May clean and sanitize work stations and equipment and must follow all Regulatory rules and procedures

• Attends all allergy and foodborne illness in-service training

• Complies with all HACCP policies and procedures.

• Reports all accidents and injuries in a timely manner

• Complies with all safety and risk management policies and procedures

• Participates in regular safety meetings, safety training and hazard assessments

• Attends training programs (classroom and virtual) as designated

• May move and lift foodstuffs and supplies and prepare meals for customers requiring special diets
   

JOB REQUIREMENTS

Education                                  

       Associate’s degree (AA) or two-year equivalent preferred, but not required.
 

Experience                                       

• Willingness to be open to learning and growing

• Maturity of judgment and behavior

• Maintains high standards for work areas and appearance

• Maintains a positive attitude

• Ability to work a flexible schedule helpful

• Must comply with any dress code requirements

• Must be able to work nights, weekends and some holidays

• Attends work and shows up for scheduled shift on time with satisfactory regularity

Skills/Aptitude

• Presents self in a highly professional manner to others and understands that honesty and ethics are essential

• Ability to maintain a positive attitude

• Ability to communicate with co-workers and other departments with professionalism and respect

• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives

• Ability to use a computer

• Good working knowledge of food preparation

• Requires familiarity of kitchen equipment

• Must be able to read and follow a recipe unsupervised

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