Line Cook

The Ohio State University • Columbus, OH

16h • $17 - $21 • Onsite

About The Position

Under the supervision of the Assistant Chef and Unit Chef, the Line Cook prepares a range of foods, including proteins, starches, soups, sauces, stocks, gravies, à la carte items, grab-and-go foods, and made-to-order foods. The role is part of the unit culinary team and includes interacting with customers and improvising dishes with them. The Line Cook interprets recipes, weighs and measures ingredients, operates standard kitchen equipment, disposes of trash, and measures food waste. The position also involves maintaining and cleaning the station, floors, kitchen equipment, refrigerators, sneeze guards, and kitchen and serving equipment in accordance with prescribed standards. Work hours vary and include rotating weekends.

Student Life Dining Services serves students, staff, faculty, and guests, and administers meal plans for approximately 15,000 residential students across Ohio State's Columbus, Mansfield, Marion, Newark, and Wooster campuses. The position is regular, scheduled for 40 hours, and has varying shifts. The hiring range is $17.05–$21.31 per hour, depending on internal equity, budget, and candidate qualifications. Ohio State will not sponsor work visas for this position. Final candidates must successfully complete a background check; a drug screen or physical may be required after an offer.

Requirements

• At least an 8th grade education or equivalent combination of education and experience.
• One year of full-time experience in cooking and food preparation and using kitchen equipment.
• Knowledge of food safety practices.
• Ability to read weights and measures and interpret recipes.
• Ability to communicate effectively verbally and in writing.
• Ability to add, subtract, multiply, and divide whole numbers and fractions.
• Ability to lift 50 pounds.
• Successfully pass specialized, title-specific training administered by the department after completing the probationary period.
• Successfully complete a background check.

Nice To Haves

• High school diploma or equivalent.
• One year of high-volume kitchen experience.
• One year of experience in a high-volume food court or station dining concept serving 2,000–7,000 customers per day.
• Knowledge of food preparation methods, including sautéing, display cooking, deep frying, grilling, and steaming.
• Ability to weigh and measure ingredients and properly use knives and standard kitchen equipment.
• Knowledge of garnish theory and ability to create garnishes using a wide variety of ingredients.
• Knowledge and skill in presenting desserts and a salad bar.
• Ability and skill to cook meats, poultry, and seafood using proper methods and timing to ensure freshly cooked products are ready for continuous service.

Responsibilities

• Prepare proteins, starches, soups, sauces, stocks, gravies, à la carte items, grab-and-go foods, and made-to-order foods.
• Work as part of the unit culinary team and interact with customers, improvising dishes directly with them.
• Interpret recipes and weigh and measure ingredients.
• Operate standard kitchen equipment.
• Dispose of trash and measure food waste.
• Maintain the cleanliness of the station, equipment, and floor.
• Clean kitchen equipment, sneeze guards, refrigerators, and kitchen and serving equipment in accordance with prescribed standards.
• Sweep and mop floors.

Benefits

• Medical, dental, and vision benefits beginning on the first day of employment for regular full-time staff.
• Paid time off.
• Holiday pay.
• OPERS retirement.
• Tuition assistance for employees and dependents.
• Public service loan forgiveness.

What This Job Offers

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