Assistant Chef

The Ohio State University•Columbus, OH

1d•$18 - $24•Onsite

About The Position

The Assistant Chef is responsible for the preparation of cooked foods in support of a dining operation that serves students, staff, faculty and guests of the university. Operates as part of the culinary management team and is responsible for a complete knowledge of food preparation and function of all stations within the operation; uses knowledge and skill in food presentation and the utilization of proper methods; applies methods of proper timing to ensure that freshly cooked products are ready for continuous service is paramount; steps in and adds support to any station to ensure proper finish and timely service is the key duty of this position; performs special functions and assists with events; serves as primary culinary manager in absence of the Unit Chef; work schedule will include afternoon and evening hours, as well as weekend hours as needed.

Requirements

Bachelor’s degree in culinary arts, or equivalent combination of education and experience
2 years’ culinary experience
Knowledge of ServSafe or similar food safety program
Knowledge of HACCP procedures
Knowledge of all kitchen equipment
Proficient in recipe and menu creation
Able to train and work with both students and regular employees
Ability to lift 50 lbs.
Successful completion of a background check

Nice To Haves

2-4 years’ culinary experience
Minimum (6) months supervisory experience
Knowledge of Jamix
Experience in a high-volume food operation
Experience in catering, fast casual, or cafeteria style dining operations
ServeSafe certification

Responsibilities

Preparation of cooked foods in support of a dining operation.
Operate as part of the culinary management team.
Maintain complete knowledge of food preparation and function of all stations.
Utilize knowledge and skill in food presentation and proper methods.
Apply methods of proper timing to ensure freshly cooked products are ready for continuous service.
Support any station to ensure proper finish and timely service.
Perform special functions and assist with events.
Serve as primary culinary manager in absence of the Unit Chef.
Work afternoon and evening hours, as well as weekend hours as needed.