Line Cook
The Ohio State University - Columbus, OH

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Under supervision from the unit Sous Chefs, the Line Cook is responsible for the preparation of a la carte and grab-n-go style foods; 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, grains and fruits and presents the finished products garnished and ready for service; interprets recipes, weighs and measures ingredients, and operates standard kitchen equipment such as broilers, ovens, ranges, mixers, blenders and blast chillers.

Minimum of a 8th grade education; one year of full time experience in cooking and food preparation and 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 and ability to lift 50 pounds.

Desired Qualifications
At least one year of high volume kitchen experience and one year of experience in a high volume food court or station dining concept (2,000-7,000 per day).

The Ohio State University - 20 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...