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Job Description:

Under general direction from lead worker or supervision from food service management, cooks food in large quantities.

+ Adheres to all OSHA and/or Ohio University required safety guidelines;

+ Operates standard kitchen equipment to cook foods; mixes salad; makes desserts and dressings; prepares hot and cold beverages & special menu foods; slices meat & cheese & makes sandwiches, assembles fruit plates & relish trays; cleans & cuts vegetables & meats before cooking and mixing;

+ Prepares food items for service using production sheets, standardized recipes and following department guidelines;

+ Sets up food lines; portions food on serving lines, sets up trays & carts; packs food for delivery to dining areas & storage; reviews & completes food production records;

+ Cleans and sanitizes work area, equipment, & utensils; reports accidents and malfunctioning equipment; may supervise and train student employees;

+ Performs other related duties as required.

Minimum Qualifications:

+ Knowledge of methods, materials & equipment used in large volume cooking;

+ Ability to understand system of procedures;

+ Read & write common vocabulary in sentence structure;

+ Add, subtract, multiply and divide whole numbers, calculate fractions, decimals and percentages;

+ Ability to apply principles to solve practical problems;

+ Ability to carry out instructions in written, oral, and pictorial form;

+ Work independently or with others;

+ Willingness to foster a welcoming and respectful workforce and community

+ Demonstrate dexterity and skill in use of kitchen tools & equipment;

+ Knowledge of all applicable OSHA and/or Ohio University safety guidelines and procedures;

+ Lift up to 50 pounds;

+ An established pattern of good work habits and performance with good interpersonal skills.

Training & Experience:

+ 960 hrs. as Food Service Worker or 3 courses in food preparation, sanitation & storage (or 1 year experience cooking in institutional, school or restaurant setting);

+ 1 course in food service equipment (or 1 month experience); or equivalent;

+ Successful completion of a test may be required.

Working Conditions & Physical Requirements:

+ Exposure to extreme temperatures, prolonged standing, hot ovens & sharp utensils.

Preferred Qualifications:

• Knowledge of safety practices**

**developed after employment.

Planning Unit: Vice President for Student Affairs

Department: Culinary Services

Applicants may contact this person if they have questions about this position: Joni Fisher 740-593-2970 [email protected]

Employment Type: full-time regular

Advertised Salary:

AFSCME Pay Range I 03 I: $15.84 – $22.43