Cook I

Apply now Position Number: 996202
Work Type: Staff/Classified AFSCME
Location: Kent Campus - Kent, OH
Category: Full-time
Home Org/Dept: UCS Personnel and Management - Kent Campus [101319]

Job Title:

Cook I

Physical Location:

 Kent Campus - Kent, OH


 $16.83 - $17.56 (6 month rate)

Basic Function:

Cooks foods in production quantities. 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: 

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.

May train and direct student employees or employees in a lower pay grade in food service or cooking procedures; may participate in training new employees.

Performs related duties as required.

Additional Examples of Duties – if applicable:


Minimum Qualifications:

A minimum of two years of commercial cooking experience to include banquet or a la carte preparation or successful completion of vocational education program.


Must acquire the Ohio Department of Health's Level Two certification in Food Protection during the employee's probationary period.

Knowledge Of:

Culinary terminology and techniques
Appropriate safety practices

Skill In:

Operating a variety of kitchen equipment and utensils

Ability To:

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)

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; may work varied hours and shifts to include evenings, weekends, and holidays.

Working Schedule:

 Tuesday through Saturday, 1:30 p.m. to 10:00 p.m.; however, schedule may vary to meet departmental needs.

Additional Information:



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: Eastern Standard Time
Applications close: Eastern Standard Time

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