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Position Number: 987809
Work Type: Staff/Classified AFSCME
Location: Kent Campus - Kent, OH
Home Org/Dept: UCS Personnel and Management - Kent Campus 
Kent Campus - Kent, Ohio
$16.83 - $17.56 (6 month rate)
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:
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.
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 Health's Level Two certification in Food Protection during the employee's probationary period.
Culinary terminology and techniquesAppropriate safety practices
CookingOperating a variety of kitchen equipment and utensils
Train and provide effective work direction to other employeesManage time effectively and set prioritiesCarry out and assist in implementing changesRead (e.g., computer-generated production sheets), write (e.g., work orders), and accurately follow oral and written instructions to include recipes and menusExpand on recipesDemonstrate physical dexterity and lift 50 poundsApply sanitation standardsPerform basic mathematics (e.g., add, subtract, multiply, and divide whole numbers, fractions, and decimals, and to calculate percentages)Maintain accurate recordsCommunicate 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:
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.
This is a seasonal position with a variable work schedule to meet departmental needs. THIS IS A SEASONAL POSITION PER THE AFSCME COLLECTIVE BARGAINING AGREEMENT.
The 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.
Advertised: January 20, 2022 Eastern Standard Time
Applications close: January 30, 2022 Eastern Standard Time
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