"COOK 1"

Job Description

Under general direction from lead worker or supervision from food service management, cooks food in large quantities.

• Adheres to all OSHA and/or Ohio University required safety guidelines;
• Operates standard kitchen equipment to cook foods; mixes salad; makes desserts and dressings; prepares hot and cold beverages & special menu foods; slices meat & cheese & makes sandwiches, assembles fruit plates & relish trays; cleans & cuts vegetables & meats before cooking and mixing;
• Prepares food items for service using production sheets, standardized recipes and following department guidelines;
• Sets up food lines; portions food on serving lines, sets up trays & carts; packs food for delivery to dining areas & storage; reviews & completes food production records;
• Cleans and sanitizes work area, equipment, & utensils; reports accidents and malfunctioning equipment; may supervise and train student employees;
• Performs other related duties as required.

Minimum Qualifications

• Knowledge of methods, materials & equipment used in large volume cooking;
• Ability to understand system of procedures;
• Read & write common vocabulary in sentence structure;
• Add, subtract, multiply and divide whole numbers, calculate fractions, decimals and percentages;
• Ability to apply principles to solve practical problems;
• Ability to carry out instructions in written, oral, and pictorial form;
• Work independently or with others;
• Demonstrated willingness to work with others;
• Demonstrate dexterity and skill in use of kitchen tools & equipment;
• Knowledge of all applicable OSHA and/or Ohio University safety guidelines and procedures;
• Lift up to 50 pounds;
• An established pattern of good work habits and performance with good interpersonal skills.

Training & Experience

• 960 hrs. as Food Service Worker or 3 courses in food preparation, sanitation & storage (or 1 year experience cooking in institutional, school or restaurant setting);
• 1 course in food service equipment (or 1 month experience); or equivalent;
• Successful completion of a test may be required.

Working Conditions & Physical Requirements

• Exposure to extreme temperatures, prolonged standing, hot ovens & sharp utensils.

Preferred Qualifications

• Knowledge of safety practices**
• Skill in the operation of kitchen equipment.
• Knowledge of all applicable OSHA and/or Ohio University safety guidelines and procedures. ***

**developed after employment.

Planning Unit:

Vice President for Student Affairs

Department:

Culinary Services

Applicants may contact this person if they have questions about this position: Joni Fisher

Employment Type:

full-time regular

Advertised Salary:

AFSCME Pay Range I 03 I: $15.84 – $22.43

Employees also enjoy a generous benefits package such as one meal per work shift, paid holidays, sick time, personal time, a tuition waiver up to 100% for self and dependents, a comprehensive insurance package (including but not limited to prescription, vision, dental, and life insurance), an excellent retirement plan with up to a 14% company contribution, a 12-week parental leave program, and more. Additional information is available at https://www.ohio.edu/hr/benefits.

Categories:

Food Services/Hospitality/Events
Staff/Administrative

Location:

Athens, Ohio