Line Cook

Details

Posted: 10-May-24

Type: Full-time

Salary: Open

Categories:

Food Services/Hospitality/Events
Staff/Administrative

Internal Number: R104782

Job Description
Under supervision from the Unit Chef and Assistant 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; 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 and presents the finished products garnished and ready for service; interacts and improvises dishes directly with customers often in theatrical style; interprets recipes, weights and measurements of ingredients, and operates standard kitchen equipment; work hours are 11:00 a.m. - 7:30 p.m., with rotating weekends.
Minimum Education Required
8th grade education
Required Qualifications
Required: 8th grade education plus; one year of full time experience in cooking and food preparation and use of kitchen equipment; knowledge of food safety practices; ability to read weights and measures; ability to effectively communicate both verbally and in writing; ability to read and interpret recipes; ability to add, subtract, multiply and divide whole numbers and fractions; ability to life 50 pounds; upon completion of the probationary period, must successfully pass specialized, title specific training administered by department; successful completion of a background check.
Desired: High school diploma or equivalent; 1 year experience (1in a high volume food court or station dining concept serving 2,000-7,000 customers per day; knowledge of various methods of food preparation including sauteing, display cooking, deep frying, grilling and steaming; ability to weigh and measure ingredients, ability to properly use knives and standard kitchen equipment; knowledge of garnish theory and ability to create garnishes with a wide variety of ingredients; knowledge and skill in presenting desserts and a salad bar; ability and skill to cook meats, poultry and seafood utilizing proper methods and understanding proper timing to assure freshly cooked products are ready for continuous service.

Student Life DIning Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Newark and Wooster campuses.
This position will serve as a Line Cook at the Ohio Union Market. The Union Market offers classic favorites at the Fired Up! grill, fresh salads at Across the Field, international fare at Buckeye Passports and fresh deli sandwiches and wraps at Dough-HIO. The successful candidate for this position will be eligible for premium pay in addition to base pay. Premium pay is available to employees who work a minimum of four consecutive hours after 3:00 pm.
The target hiring range for this position is $16.00.

MISSION
The Office of Student Life fosters students development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.

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About The Ohio State University
The Ohio State University is a dynamic community of diverse resources, where opportunity thrives and where individuals transform themselves and the world. Founded in 1870, Ohio State is a world-class public research university and the leading comprehensive teaching and research institution in the state of Ohio. With more than 63,000 students (including 57,000 in Columbus), the Wexner Medical Center, 14 colleges, 80 centers and 175 majors, the university offers its students tremendous breadth and depth of opportunity in the liberal arts, the sciences and the professions.
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