Cook I

Kent State University; Kent (OH); On-site; USD 27,000 - 28,000; Full time

Job summary

Kent State University in Kent, OH is seeking a Cook I to prepare food in production quantities in a campus kitchen. You will follow recipes, manage cooking processes, and ensure quality and safety standards are met throughout production shifts.

The role requires at least two years of commercial cooking experience, the Ohio Department of Health Level Two certification during probation, and the ability to lift up to 50 pounds and work evenings/weekends as needed.

Qualifications

• Two years of commercial cooking experience including banquet or à la carte preparation.
• Must acquire Ohio Department of Health Level Two certification during probation.
• Knowledge of culinary terminology and techniques; safe food handling practices.
• Cooking skills and ability to operate a variety of kitchen equipment and utensils.
• Ability to read/write and follow recipes and menus; basic math for measurements and portioning.
• Demonstrates physical dexterity and can lift up to 50 pounds; maintains sanitation standards.

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 kitchen equipment and applies cooking methods (bakes, roasts, steams, saute, etc.).
• Ensures finished products meet culinary standards for appearance, taste, temperature, texture and aroma.
• Cleans work area and equipment; maintains sanitation per health standards; may assist in ordering supplies.
• May train or direct student employees or junior staff; participates in training new employees.

Skills

Cooking

Kitchen equipment operation

Mathematical ability

Tools

Food preparation equipment

Job description

Job Title

Cook I

Physical Location

Kent Campus - Kent, OH

Salary

$19.45 - $20.28 (6 month rate)

Basic Function

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

Examples of Duties

• 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.

Minimum Qualifications

A minimum of two years of commercial cooking experience to include banquet or a la carte preparation or successful completion of vocational education program.

License/Certification

Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.

Knowledge Of

• Culinary terminology and techniques
• Appropriate safety practices

Skill In

• Cooking
• Operating a variety of kitchen equipment and utensils

Ability To

• 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)

Working Conditions / Physical Requirements

Food production environment; exposed to sharp utensils, kitchen equipment, slippery floors, cleaning solutions, and variable temperatures; requires frequent lifting of up to 45 pounds (e.g., rack of meat), occasional lifting of up to 50 pounds (e.g., flour and sugar bags), and extended periods of standing; may work varied hours and shifts to include evenings, weekends, and holidays.

Working Schedule

Friday through Tuesday, 10:00 a.m. to 7:30 p.m.; however, schedule may vary to meet departmental needs.

Additional Information

Must pass a security check.

For official job descriptions, visit www.kent.edu/hr.

Kent State University is committed to creating a community that is culturally and intellectually diverse and to attracting and retaining a diverse staff. We strive to create and maintain working and learning environments that respect differences, and are inclusive, welcoming, respectful and kind.

Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco is not permitted on any of Kent State’s campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visitwww.kent.edu/smoke-free<http://www.kent.edu/smoke-free>.

Disclaimer

The intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties, job hours, and responsibilities.