Line Cook

The Ohio State University • Columbus, OH

37d • Onsite

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 cart 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 often in theatrical style; interprets recipes, weighs and measures ingredients, and operates standard kitchen equipment; work hours 6:00 a.m.- 2:30 p.m. with rotating weekends.

Ohio State offers competitive benefits to all regular full-time staff, including medical, dental and vision, beginning on the first day of employment, paid time off, holiday pay, OPERS retirement, tuition assistance for self and dependents, and public service loan forgiveness.

The Ohio State University’s Student Life Dining Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Marion, Newark and Wooster campuses.

This position is located at Traditions at Morrill and will support our Traditions Dining Locations operations serving a range of items including breakfast entrees, breakfast sandwiches, entrees, pastas, wraps, ice cream, salad bar, soup, yogurt, fruit, bagels, muffins, and pastries.

Requirements

• 8th grade education plus; 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 lift 50 pounds
• Upon completion of the probationary period, must successfully pass specialized, title specific training administered by department

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 cart 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 often in theatrical style
• Interprets recipes, weighs and measures ingredients, and operates standard kitchen equipment

Benefits

• medical
• dental
• vision
• paid time off
• holiday pay
• OPERS retirement
• tuition assistance for self and dependents
• public service loan forgiveness

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED