Cook

Job Title

Position Summary: Responsible for the timely, proper preparation and presentation of all food items as required by daily menu, recipes, or work sheets, under the direction of appropriate supervisory personnel. Responsible for assuring correct portion sizes as well as proper temperature of all prepared items. Responsible for maintaining a sanitary kitchen and following all safety and sanitation policies and procedures. Meets and greets the customer in a respectful yet friendly manner and assures customer satisfaction. Must be able to effectively communicate (written and spoken) directly with other employees and staff members in English in a pleasant and professional manner. Coordinates food preparation with a kitchen staff. Monitors all products to assure high quality.

Minimum Qualifications: Must have a high school diploma or G.E.D. Must be able to write and communicate effectively in English. Must be able to listen attentively to supervisors and other employees. Must be able to exert well paced mobility for periods up to four (4) hours in length. Must have the ability to lift supplies and equipment up to 40 pounds in weight repeatedly. Must be able to bend, stoop and possess finger dexterity for periods up to four (4) hours at a time. Must be able to stand for up to four (4) hours at a time. Must be able to read ingredient labeling and follow written instructions and recipes. Must have basic math skills. Must have the ability to coordinate food preparation with a kitchen staff. Must have a minimum of one (1) year cooking experience in a high volume commercial kitchen. Must have working knowledge of standard commercial kitchen equipment. Must possess proven successful customer service skills. Must be able to work independently with the appropriate amount of supervision. Must be able to visually differentiate colors for the purposes of food safety. Must be able to work when exposed to wet floors, temperature extremes and loud noise. Successful completion of Ohio Person-in-Charge food safety training class (or within one year of hire).

Preferred Qualifications: While not everyone may possess all of the preferred qualifications, the ideal candidate will bring many of the following: Successful cooking experience of two (2) years or more in a high volume a la carte operation. Degree or certification from a post-secondary culinary arts training program. Proven customer service skills in a work environment of three (3) years or more. Managerial ServSafe certified. Demonstrates a professional demeanor.

Special Instructions to Applicants: Applicants must be currently authorized to work in the United States on a full-time basis. The University does not provide work visa sponsorship for this position. SWING SHIFT 35 hours per week. Primary Shift 3:00pm-10:30pm. Weekend rotation in accordance to the union contract. Schedules may vary due to holidays and school breaks. Click HERE to view the Bargaining Unit wage scale.

Closing Statement: Informed by its Catholic and Marianist mission, the University is committed to the dignity of every human being. Informed by this commitment, we seek to increase diversity in all of its forms, achieve fair outcomes, and model inclusion across our campus community. The University is committed to policies of affirmative action designed to increase the employment opportunities of individuals with disabilities and protected veterans in compliance with the Rehabilitation Act of 1973 and Vietnam Era Veterans' Readjustment Assistance Act of 1973.