Lead Cook - INTERNAL OPENING FOR CURRENT KSU AFSCME EMPLOYEES ONLY
Lead Cook - INTERNAL OPENING FOR CURRENT KSU AFSCME EMPLOYEES ONLY
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Job Description
Job Title:
Lead Cook
Kent Campus - Kent OH
Salary:
$19.97 - $20.83 (6 month rate)
Basic Function:
Cooks foods in production quantities; serves as lead worker over assigned crew. Reports to Food Service Manager Food Service General Manager or other designated supervisor.
Additional Basic Function if applicable:
Examples of Duties:
Duties/essential functions may include but not be limited to the following:
Supervises and instructs Cooks Food Service Workers and student employees assigned to area; assigns and monitors work activities of crew members; reports irregularities and shortages and the need for additional assistance supplies and food requirements; monitors service lines loading of carts storage of goods and general cleaning; maintains appropriate records.
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 saute 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.
Train and direct student employees or employees in a lower pay grade in food service or cooking procedures; participate in training new employees.
Performs related duties as required.
Additional Examples of Duties if applicable:
Minimum Qualifications:
High school diploma or equivalent plus completion of a culinary training program. A minimum of five years of commercial or high volume cooking experience to include banquet or a la carte preparation; ice sculpting; Garde Manger and leadership responsibilities. Must be able to work varied hours and shifts to include evenings weekends and holidays.
License/Certification:
Must successfully complete and remain current in Nutrition and Management Courses as outlined by the National Restaurant Association and the American Culinary Federation; must acquire the Ohio Department of Healths Level Two certification in Food Protection during the employees probationary period.
Knowledge Of:
Culinary terminology and techniques
Appropriate safety practices
Skill In:
Cooking
Operating a variety of kitchen equipment and utensils
Ability To:
Train and provide effective work direction to other employees
Manage time effectively and set priorities
Carry out and assist in implementing changes
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)
Work varied hours and shifts to include evenings weekends and holidays
Preferred Qualifications if applicable:
Assessments:
Asterisk (*) indicates knowledge skills abilities which require assessments
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; work varied hours and shifts to include evenings weekends and holidays.
Working Schedule:
Flexible schedule to include evenings weekends and holidays to meet departmental needs.
Additional Information:
Must pass a security check.
For official job descriptions visit
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 States campuses or other locations and properties that are owned operated or leased by Kent State both domestic and international. For additional details visit intent of this description is to illustrate the types of duties and responsibilities that will be required of positions given this title and should not be interpreted to describe all the specific duties and responsibilities that may be required in any particular position. Directly related experience/education beyond the minimum stated may be substituted where appropriate at the discretion of the Appointing Authority. Kent State University reserves the right to revise or change job duties job hours and responsibilities.
Employment Type
Full-Time
