Cook I in Kent

Physical Location: Kent Campus - Kent, OH

Salary: $18.97 - $19.78 (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: Duties/essential functions may include, but not be limited to, the following:

• 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, sauté, 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.