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**

**developed after employment.

Planning Unit: Vice President for Student Life

Department: Culinary Services

Applicants may contact this person if they have questions about this position: Jessie Brammer, View email address on click.appcast.io

Employment Type: full-time regular

Advertised Salary:

AFSCME Pay Range | 03 | $15.84 – $22.43