Line Cook at The Ohio State University
Posting DateOctober 25, 2017
Location of Position
For 144 years, The Ohio State University's campus in Columbus has been the stage for academic achievement and a laboratory for innovation. It's where friendships are forged. It's where rivalries and revelry are born.
The university's main campus is one of America's largest and most comprehensive. As Ohio's best and one of the nation's top-20 public universities, Ohio State is further recognized by a top-rated academic medical center and a premier cancer hospital and research center. As a land-grant university, Ohio State has a physical presence throughout the state, with campuses and research centers located around Ohio.
The Ohio State University is proud to be a premier employer that provides an exceptional total rewards package including medical, dental, vision and many other “hidden” benefits. Our competitive benefits package is offered to all eligible faculty and staff in order to attract, develop and retain top performers eager to share their talent, time and success. Our benefits support your health and financial goals and include not only health insurance, but also generous state retirement, tuition assistance for our employees and their dependents, wellness initiatives, and much more. Please visit https://hr.osu.edu/benefits/ for detailed information. Be your best at The Ohio State University!
Duties and Responsibilities
Under supervision from the Chef and unit Sous Chefs, the Line Cook is responsible for the preparation of ala cart, full-service, and grab-n-go style foods in a high volume dining setting serving 200 to 7,000 per day to include the Union Market, Sloopy’s Diner, and Woody’s Tavern. The line cook operates as part of the culinary team and cooks meats, poultry, and seafood as well as breakfast items such as eggs, quiches, pancakes, meats, potatoes, cereals and fruits. Successful completion of culinary institute training administered by the department is required during the probationary period; work shifts are 5 p.m.-1:30 a.m. or 7:00 p.m.-3:30 a.m. with rotating weekends.
This position requires successful completion of a background check.
- 8th-grade education plus; one year of full-time experience in cooking and food preparation and use of kitchen equipment
- Knowledge of safety practices; ability to read weights and measures
- Ability to effectively communicate both verbally and in writing as well as the 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 specified by the department.
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.
The Ohio State University is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability status, or protected veteran status.