Assistant Chef

The Ohio State University • Columbus, OH

2d • $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.

The Ohio State University’s Student Life Dining Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Marion, Newark and Wooster campuses. This position is located at Union Market and will support our Marketplace operations serving a range of items including paninis, wraps, burgers, quesadillas, tacos, build your own pasta bowls and hot bar, sushi station, grain bowls, salad and fruit bars and build your own parfait bar.

The Office of Student Life fosters students’ development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.

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
• Must be proficient in recipe and menu creation
• Must be 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 desired
• Experience in a high-volume food operation
• Experience in catering, fast casual, or cafeteria style dining operations
• ServeSafe certification

Responsibilities

• 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

Benefits

• Ohio State offers competitive benefits to all regular full-time staff, including medical, dental and vision, beginning on the first day of employment, paid time off, holiday pay, OPERS retirement, tuition assistance for self and dependents, and public service loan forgiveness.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level