Line Cook
The Ohio State University - Columbus, OH

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Under supervision of the unit Sous Chef and Assistant Sous Chef, prepares all foods in support of a campus dining operation that serves students, staff, faculty and guests of the university; operates as part of the culinary team and cooks entrees, appetizers, soups, including 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; does mise en place and any assigned prep work; interacts and improvises dishes directly with customers often in theatrical style; interprets recipes, weighs and measures ingredients, and operates standard kitchen equipment.

At least an 8th grade education; one year of full time experience in cooking and food preparation and the use of kitchen equipment; knowledge of 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 lift 50 pounds; 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.

Desired Qualifications

The Ohio State University - 21 months ago - save job
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Keeping an eye on Buckeye Staters' education is The Ohio State University (OSU). The school has an enrollment of about 64,000 students...