Line Cook at The Ohio State University in Columbus, Ohio

Job Description:

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Job Title:Line CookDepartment:Student Life | Dining Services

Job Summary

Under supervision from the Assistant Chef and Unit Chef, the Line Cook is responsible for the preparation of all types of food including, proteins, starches, soups, sauces, stock and gravies, a la carte items, grab-n-go and cook to order style foods; operates as part of the unit culinary team; interacts and improvises dishes directly with customers; interprets recipes, weighs and measures ingredients, operates standard kitchen equipment; disposes of all trash and measures food waste; maintains cleanliness of station, equipment, and floor; cleans kitchen equipment; cleans sneeze guards, ensures the refrigerators are clean in accordance with prescribed standards; cleans and maintains kitchen and serving equipment; maintains floor cleanliness by sweeping and mopping; work hours are 10:30AM - 7PM. with rotating weekends.

MISSION: The Office of Student Life fosters students' development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.

Additional Information:

Minimum Education Required

8th grade education or equivalent combination of education and experience.

Qualifications

Required: 8th grade education plus; one year of full time experience in cooking and food preparation and use of kitchen equipment; knowledge of food safety practices; ability to read weights and measures; ability to effectively communicate both verbally and in writing; ability to read and interpret recipes; ability to add, subtract, multiply and divide whole numbers and fractions; ability to life 50 pounds; upon completion of the probationary period, must successfully pass specialized, title specific training administered by department; successful completion of a background check.

Desired: High school diploma or equivalent; high volume kitchen experience (1 year); experience (1 year) in a high volume food court or station dining concept serving 2,000-7,000 customers per day; knowledge of various methods of food preparation including sauteing, display cooking, deep frying, grilling and steaming; ability to weigh and measure ingredients, ability to properly use knives and standard kitchen equipment; knowledge of garnish theory and ability to create garnishes with a wide variety of ingredients; knowledge and skill in presenting desserts and a salad bar; ability and skill to cook meats, poultry and seafood utilizing proper methods and understanding proper timing to assure freshly cooked products are ready for continuous service.

The target starting pay rate will be $16.40 - $20.50 per hour. This position is located at the Culinary Production Kitchen. The offer for this position will fall within this range based on internal equity, the unit's available budget, and the selected candidate's qualifications.

Location:Stores and Receiving (0381)Position Type:RegularScheduled Hours:40
Shift:Second Shift

Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.

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The Ohio State University is an equal opportunity employer.

All qualified applicants will receive consideration for employment without regard to age, ancestry, color, disability, ethnicity, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, gender, sexual orientation, pregnancy, protected veteran status, or any other basis under the law.

Applicants are encouraged to complete and submit the Equal Employment Identification form.

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