At Dead Freddies Island Grill, cooks are the backbone of the galley — driving consistency, speed, and quality in a high-volume, fast-paced pirate kitchen environment. This role requires urgency, attention to detail, organization, and teamwork while strictly following recipes, plating standards, food safety regulations, and company procedures.

The Cook is responsible for preparing and executing menu items according to established recipes, cook times, and presentation standards. You will work assigned stations and ensure food leaves the window hot, accurate, and timely — even during peak rushes. Cooks are expected to maintain a clean and organized station, manage ticket flow efficiently, communicate clearly with the kitchen team, and uphold all health department and food safety standards at all times.

This position operates in a fast-paced, team-driven kitchen environment where consistency and reliability matter. While this is a non-tipped position, performance, attitude, and reliability directly impact advancement opportunities and scheduling.

Successful cooks at Dead Freddies stay calm under pressure, move with urgency, and take pride in delivering consistent, high-quality food. Ideal candidates are dependable, coachable, detail-oriented, and comfortable working in high-heat, high-volume conditions.

If you’re ready to step into the galley, execute with precision, and help power one of Ocean City’s busiest kitchens, Dead Freddies Island Grill is your next port of call.

Prior kitchen experience is not required, but preferred

• Ability to work in a fast-paced, high-volume kitchen environment
• Strong sense of urgency and ability to multitask under pressure
• Willingness to learn and follow standardized recipes and procedures
• Ability to stand for extended periods and work in hot kitchen conditions
• Ability to lift and carry 25+ pounds
• Ability to work both independently and as part of a team
• Basic understanding of food safety and sanitation practices
• Prepare and cook menu items according to Dead Freddies recipes, portion standards, and plating guidelines
• Execute assigned stations with speed and accuracy during high-volume service
• Maintain strong ticket awareness and prioritize orders to ensure timely food execution
• Communicate clearly with kitchen team members, expo, and management during service
• Maintain a clean, organized, and fully stocked workstation at all times
• Follow all food safety, sanitation, and health department regulations
• Properly label, date, rotate, and store food products following FIFO standards
• Assist with daily prep tasks and opening/closing kitchen procedures
• Monitor food quality and notify leadership of any issues immediately
• Minimize waste and handle products responsibly to support cost control
• Maintain professional kitchen conduct and support a positive team environment