"TEMPORARY 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; Willingness to foster a welcoming and respectful workforce and community; 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

Employment Type

full time temporary (<120 days)

Advertised Salary

AFSCME Pay Range I03I: $15.84 – $22.43