Cook - Degrees

Columbus State Community College; Columbus (OH); On-site; USD 20,000 - 29,000; Part time

Job summary

Columbus State Community College is seeking a part-time Cook to join our culinary team in Columbus, OH. The successful candidate will prepare and present food for a la carte outlets and banquets, following menu specifications and standardized recipes to maintain quality and consistency.

Responsibilities include setting up stations for each meal period based on anticipated volumes, maintaining clean stations and storage areas, and communicating requisitions to the sous and executive chefs to

Qualifications

• High School Diploma or GED.
• Three (3) years’ experience in a professional kitchen role.
• State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Responsibilities

• Prepares food using proper cooking and plate presentation techniques in accordance with menu specifications.
• Prepares and produces all food including sauces, soups, and entrees in accordance with menu specifications.
• Present food using proper plating techniques and produce high-quality dishes that follow the established menus.
• Sets up for meal periods by ensuring stations are set-up based upon anticipated volumes; maintains cleanliness of stations, coolers, freezers and storage areas.

Education

High School Diploma or GED

Job description

Compensation Type: Hourly

Compensation: $18.00

The Cook will work with the culinary team to prepare and producefood for various food outlets including the a la carte restaurantand banquets. The Cook will prepare and present food using propercooking and plate presentation techniques and will set up for mealperiods by ensuring that stations are set up based on anticipatebusiness volumes. The incumbent provides meal quality andconsistency by following standardized recipes. This position willwork with the culinary team to create a great dining experience forour guests. This role will be responsible for ensuring proper andtimely production of all foods, including but not limited tosauces, entrees, salads, and soups in accordance with menuspecification. Furthermore this position will be responsible forsetting up meal period by ensuring that stations are set up basedupon anticipated business levels, maintain cleanliness of stations,coolers, and storage areas; and will communicate with the sous chefand executive chef any food requisitions to maintain inventorylevels.

Food Handling

• Prepares food using proper cooking and plate presentation techniques in accordance with menu specifications.
• Prepares and produces all food including, but not limited to, sauces, soups, and entrees in accordance with menuspecification.
• Present food using proper plating techniques.
• Produce high quality dishes that follow the establishedmenus.

Building Partnerships

• Works with the culinary team to create a positive diningexperience for restaurant and banquet guests.
• Collaborates with Chefs, Culinary Preceptors, Faculty, andother staff. Works with and supports student interns and studentemployees.

Facilities Management & Inventory

• Sets up for meal periods by ensuring that stations are set-upbased upon anticipated volumes.
• Maintains cleanliness of stations, coolers, freezers andstorage areas.
• Keeps equipment and work area in cleaning and proper operatingcondition. Communicates food requisition needs to maintaininventory levels.

Culture of Respect

• Fosters and maintains a safe environment of respect andinclusion for faculty, staff, students, and members of thecommunity.

Minimum Qualifications

• High School Diploma or GED.
• Three (3) years’ experience in a professional kitchenrole.
• State Motor Vehicle Operator's License or demonstrable abilityto gain access to work site(s).

Full Time/Part Time:

Part time

Scheduled Hours:

20