Line Cook
About The Position
Under supervision from the Assistant Chef and Unit Chef, the Line Cook is responsible for the preparation of all types of food including, proteins, starches, soups, sauces, stock and gravies, a la carte items, grab-n-go and cook to order style foods; operates as part of the unit culinary team; interacts and improvises dishes directly with customers; interprets recipes, weighs and measures ingredients, operates standard kitchen equipment; disposes of all trash and measures food waste; maintains cleanliness of station, equipment, and floor; cleans kitchen equipment; cleans sneeze guards, ensures the refrigerators are clean in accordance with prescribed standards; cleans and maintains kitchen and serving equipment; maintains floor cleanliness by sweeping and mopping;
Requirements
- 8th grade education or equivalent combination of education and experience
- One year of full time experience in cooking and food preparation and use of kitchen equipment
- knowledge of food safety practices
- ability to read weights and measures
- ability to effectively communicate both verbally and in writing
- ability to read and interpret recipes
- ability to add, subtract, multiply and divide whole numbers and fractions
- ability to life 50 pounds
- upon completion of the probationary period, must successfully pass specialized, title specific training administered by department
- successful completion of a background check
Nice To Haves
- High school diploma or equivalent
- high volume kitchen experience (1 year)
- experience (1 year) in a high volume food court or station dining concept serving 2,000-7,000 customers per day
- knowledge of various methods of food preparation including sauteing, display cooking, deep frying, grilling and steaming
- ability to weigh and measure ingredients
- ability to properly use knives and standard kitchen equipment
- knowledge of garnish theory and ability to create garnishes with a wide variety of ingredients
- knowledge and skill in presenting desserts and a salad bar
- ability and skill to cook meats, poultry and seafood utilizing proper methods and understanding proper timing to assure freshly cooked products are ready for continuous service
Responsibilities
- preparation of all types of food including, proteins, starches, soups, sauces, stock and gravies, a la carte items, grab-n-go and cook to order style foods
- operates as part of the unit culinary team
- interacts and improvises dishes directly with customers
- interprets recipes, weighs and measures ingredients, operates standard kitchen equipment
- disposes of all trash and measures food waste
- maintains cleanliness of station, equipment, and floor
- cleans kitchen equipment
- cleans sneeze guards
- ensures the refrigerators are clean in accordance with prescribed standards
- cleans and maintains kitchen and serving equipment
- maintains floor cleanliness by sweeping and mopping
Benefits
- Eligible Ohio State employees receive comprehensive benefits packages, including medical, dental and vision insurance, tuition assistance for employees and their dependents, and state or alternative retirement options with competitive employer contributions.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
