Production Kitchen Cook I – Evenings & Weekends

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

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.