Job Title: Cook

Department: Hospitality Management

Location: Columbus Campus

Employment Type: Staff

Employment Status: Part-Time Professional

Bargaining Unit: Non-Bargaining Unit

FLSA Status: Non-Exempt

Compensation Type: Hourly

Compensation Range: $12.00 - $15.00 based on experience

Schedule: 20- 29 hours a week, Monday through Friday (occasional weekends). Both morning and evening shifts available.

The Cook will work with the culinary team to prepare and produce food for various food outlets including the a la carte restaurant and banquets. The Cook will prepare and present food using proper cooking and plate presentation techniques and will set up for meal periods by ensuring that stations are set up based on anticipate business volumes. The incumbent provides meal quality and consistency by following standardized recipes. This position will work with the culinary team to create a great dining experience for our guests. This role will be responsible for ensuring proper and timely production of all foods, including but not limited to sauces, entrees, salads, and soups in accordance with menu specification. Furthermore this position will be responsible for setting up meal period by ensuring that stations are set up based upon anticipated business levels, maintain cleanliness of stations, coolers, and storage areas; and will communicate with the sous chef and executive chef any food requisitions to maintain inventory levels.

Core Competencies

Professionalism, Adaptability, Managing Work, Energy, Continuous Improvement, Quality Orientation, Customer/Student/Employee Focus, Stress Tolerance, Collaboration, Work Standards

ESSENTIAL JOB FUNCTIONS

FOOD HANDLING

Prepares food using proper cooking and plate presentation techniques in accordance with menu specifications.  Prepares and produces all food including, but not limited to, sauces, soups, and entrees in accordance with menu specification.  Present food using proper plating techniques. Produce high quality dishes that follow the established menus.   
 
BUILDING PARTNERSHIPS

Works with the culinary team to create a positive dining experience for restaurant and banquet guests.  Collaborates with Chefs, Culinary Preceptors, Faculty, and other staff.  Works with and supports student interns and student employees. 
 
FACILITIES MANAGEMENT & INVENTORY

Sets up for meal periods by ensuring that stations are set-up based upon anticipated volumes.  Maintains cleanliness of stations, coolers, freezers and storage areas.  Keeps equipment and work area in cleaning and proper operating condition.  Communicates food requisition needs to maintain inventory levels

Usual Physical Requirements:

While performing duties of this job, the employee regularly exhibits digital dexterity when entering data into computer. The employee regularly stands and walks for extended periods of time, and occasionally sits. Employee converses verbally with others in person and by telephone, and listen. Employee occasionally reaches with hands or arms, climbs or balances and stoops, kneels, crouches or crawls. Employee frequently uses hand or fingers to touch.  Vision demands include close, relatively detailed vision and distance vision. Employee occasionally lifts or exerts force of up to 50 pounds when moving materials.

Working Conditions:

Restaurant environment on all three floors of the Hospitality building and occasionally in other areas on and away from campus. Regular exposure to moderate noise typical to business offices.

Knowledge, Skills and Abilities:

Knowledge of: culinary techniques and methods; technology and equipment; procedures, regulations, and standards; local, state and federal food sanitation regulations; culinary; operational knowledge of food service equipment and maintenance requirements. Skill in: verbal and written communications; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; time management and organization; problem-solving under pressure; constantly assessing and adapting to current practices to perform a task better, faster, or more efficiently; process and performance improvement; leadership; creative abilities in a kitchen; customer service. Ability to: work in a team environment and motivate team members to sustain high levels of performance; proactively prioritize needs and effectively manage resources; learn new techniques, methods, and new ways to utilize ingredients; develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects.

Minimum Qualifications: High School Diploma or GED. Three (3) years’ experience in a professional kitchen role. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).

Additional Information:  If offered the position, candidate must successfully complete a background check and drug screen.