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 salads & makes desserts,dressings, prepares hot & cold beverages & special menu foods, slices meat & cheese & makes sandwiches, assembles fruit plates & relish trays, cleans & cuts vegetables &

meats before cooking & 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 and carts; packs food for delivery to dining areas and storage, reviews and completes food production records.

Cleans & sanitizes work area, equipment & utensils; reports accidents & malfunctioning

equipment; may supervise & 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 diverse populations;

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

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: Autumn Ryder 740-593-4077

Employment Type: full-time regular

Advertised Salary:

Pay Range |03|: $15.53 – $21.99

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.