Cook I

Kent State • Kent, OH

8d • Onsite

About The Position

The Cook I prepares food in production quantities at Kent State University’s Kent Campus in Kent, Ohio. The position reports to a Food Service Manager, Food Service General Manager, or other designated supervisor. Cooks prepare and cook a range of foods using standard kitchen equipment and methods, applying culinary skills to ensure food meets accepted standards for appearance, taste, temperature, texture, and aroma.

The role also includes maintaining a clean work area and equipment, following Ohio Department of Health sanitation standards, advising on equipment repair or replacement, and potentially assisting with supply orders. The Cook I may train or direct student employees or employees in lower pay grades and participate in training new employees. A security check is required. The listed schedule is Sunday through Thursday, 2:00 p.m. to 10:30 p.m., but may vary to meet departmental needs.

Requirements

• At least two years of commercial cooking experience, including banquet or a la carte preparation, or successful completion of a vocational education program.
• Must acquire the Ohio Department of Health Level Two certification in Food Protection during the employee’s probationary period.
• Knowledge of culinary terminology and techniques.
• Knowledge of appropriate safety practices.
• Skill in cooking and operating a variety of kitchen equipment and utensils.
• Ability to read computer-generated production sheets, write work orders, and accurately follow oral and written instructions, including recipes and menus.
• Ability to expand on recipes.
• Ability to demonstrate physical dexterity and lift 50 pounds.
• Ability to apply sanitation standards and perform basic mathematics, including calculations with whole numbers, fractions, decimals, and percentages.
• Ability to maintain accurate records and communicate with university personnel and the public.
• Must pass a security check.

Responsibilities

• Preassemble, assemble, and cook soups, sauces, casseroles, meats, fish, poultry, game, and other foods.
• Determine serving quantities; gather, weigh, measure, cut, blanch, marinate, season, and par-cook ingredients as needed.
• Operate standard food service kitchen equipment and use standard cooking methods.
• Apply culinary skills to ensure finished food meets accepted standards for appearance, taste, temperature, texture, and aroma.
• Clean work areas, equipment, and utensils, and maintain sanitation standards in accordance with the Ohio Department of Health.
• Advise on the repair and replacement of equipment.
• May assist in ordering supplies needed for production.
• May train and direct student employees or employees in a lower pay grade in food service or cooking procedures, and may participate in training new employees.
• Perform related duties as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed