Cook I - INTERNAL ONLY OPENING FOR CURRENT KSU AFSCME EMPLOYEES ONLY

Kent State • Kent, OH

2d • $19 - $20 • Onsite

About The Position

The Cook I prepares food in production quantities and reports to a Food Service Manager, Food Service General Manager, or another designated supervisor. The role prepares and cooks a range of foods, including soups, sauces, casseroles, meats, fish, poultry, and game, while applying standard cooking methods and technical culinary skills to meet accepted standards for appearance, taste, temperature, texture, and aroma.

The Cook I operates standard food-service kitchen equipment, maintains a clean work area and equipment, and follows Ohio Department of Health sanitation standards. The employee may advise on equipment repair or replacement, assist with ordering production supplies, and train or direct student employees or employees in lower pay grades. This position is based at Kent Campus in Kent, Ohio, in a food-production environment. A security check is required.

Requirements

• At least two years of commercial cooking experience, including banquet or à 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 probationary period.
• Knowledge of culinary terminology and techniques and 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, perform basic mathematics, maintain accurate records, and communicate with university personnel and the public.

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 partially cook ingredients as needed.
• Operate standard food-service kitchen equipment and use standard cooking methods, including baking, roasting, steaming, sautéing, braising, broiling, gratinating, and glazing.
• Use technical cooking skills and knowledge to ensure finished products meet accepted culinary 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 equipment repair and replacement and may assist with ordering supplies needed for production.
• May train and direct student employees or employees in lower pay grades 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