Assistant Chef

The Ohio State University • Columbus, OH

3d • $18 - $24 • Onsite

About The Position

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.

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; knowledge and skill in food presentation and the utilization of proper methods; understands 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 events; work schedule will vary throughout the year; acts as primary culinary manager in absence of the Executive Chef.

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 desired.
• 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.
• Operates as part of the culinary management team.
• Responsible for a complete knowledge of food preparation and function of all stations within the operation.
• Knowledge and skill in food presentation and the utilization of proper methods.
• Understands methods of proper timing to ensure that freshly cooked products are ready for continuous service.
• Steps in and adds support to any station to ensure proper finish and timely service.
• Performs special functions and events.
• Acts as primary culinary manager in absence of the Executive Chef.

Benefits

• The offer for this position will fall within this range based on internal equity, the unit’s available budget, and the selected candidate’s qualifications.

What This Job Offers

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