Cook I

Kent State • Kent, OH

5d • Onsite

About The Position

Cooks foods in production quantities. Reports to Food Service Manager, Food
Service General Manager, or other designated supervisor.

Requirements

• A minimum of two years of commercial cooking experience to include banquet or a la carte preparation or successful completion of vocational education program.
• Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.
• Culinary terminology and techniques
• Appropriate safety practices
• Cooking
• Operating a variety of kitchen equipment and utensils
• Read (e.g., computer-generated production sheets), write (e.g., work orders), and accurately follow oral and written instructions to include recipes and menus
• Expand on recipes
• Demonstrate physical dexterity and lift 50 pounds
• Apply sanitation standards
• Perform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)
• Maintain accurate records
• Communicate with University personnel and public (e.g., advise on repair or replacement of equipment, to order supplies)

Responsibilities

• Preassembles, assembles, and cooks soups, sauces, casseroles, meats, fish, poultry, game, etc.
• Determines serving quantities; gathers ingredients, weighs, measures, cuts to correct style, blanches, marinates, seasons, par cooks, etc.
• Operates standard food service kitchen equipment (e.g., high pressure steamers, convection ovens, rotary ovens, jet wave ovens, microwave ovens) and applies standard cooking methods (i.e., bakes, roasts, steams, saute, braises, broils, gratins, glazes, etc.).
• Uses technical cooking skill and knowledge to ensure the finished product meets accepted culinary standards (i.e., appropriate appearance, taste, temperature, texture, and aroma).
• Cleans work area, equipment, and utensils; maintains sanitation standards in accordance with the Ohio Department of Health; advises on 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; may participate in training new employees.
• Performs related duties as required.

What This Job Offers

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