Cook I

Kent State University; Kent, Northern (OH, KY); Hybrid; USD 26,000 - 29,000; Full time

Job summary

Kent State University, Kent Campus, Kent, OH, seeks a Cook I to join its campus food service team. The role involves production cooking, preassembly, and strict sanitation under the supervision of the Food Service Manager or General Manager.

A minimum of two years of commercial cooking experience and Ohio Health Level Two certification during probation are required. Typical schedule may vary with departmental needs; training and supervision of student workers may be involved.

Qualifications

• A minimum of two years of commercial cooking experience to include banquet or a la carte preparation.
• Must obtain Ohio Dept of Health Level Two Food Protection certification during probation.
• Knowledge of culinary terminology and safe cooking practices.

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, sauté, braises, broils, etc.).
• Maintains sanitation standards and may assist in ordering supplies.
• May train student employees or other staff in cooking procedures.

Skills

Cooking

Equipment operation

Safety practices

Reading/writing procedures

Communication

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)

Assessments:

Asterisk (*) indicates knowledge, skills, abilities which require assessments

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.

Employer Commitment to Diversity:

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.

Student Body Tobacco Policy:

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, visit www.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.