"Line Cook"

Job Description

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 2 pm - 11 pm with rotating weekends.

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.

This position is for the Union Market in the Ohio Union.

The target hiring range for this position is $16.40 - $20.50/hr. The offer for this position will fall within this range based on internal equity, the units available budget, and the selected candidates qualifications. This position is eligible for premium pay in addition to base pay. Premium pay is available to employees who work a minimum of four consecutive hours after 3:00 pm.

Ohio State offers competitive benefits to all regular full-time staff, including medical, dental and vision, beginning on the first day of employment, paid time off, holiday pay, OPERS retirement, tuition assistance for self and dependents, and public service loan forgiveness.