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Job Title:

Department:

Job Description
Under supervision from the unit Assistant Chef and Unit Chef, the Line Cook is responsible for the preparation of all types of food including, proteins, starches, soups, sauces, stock, and gravies, a la cart items, grab-n-go and cook to order style foods; operates as part of the unit culinary team; interacts and improvises dishes directly with customers; interprets recipes, weighs and measures ingredients, and operates standard kitchen equipment. Work hours will be 12:30 p.m. - 9:00 p.m. with rotating weekends.

Minimum Education Required

8th grade education or equivalent combination of education and experience.

Qualifications

Required:

8th grade education plus; 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; ability to lift 50 pounds; successful completion of a background check; upon completion of the probationary period, must successfully pass specialized, title specific training administered by department.

Desired:

High school diploma or equivalent; high volume kitchen experience (1 year); experience (1 year) in a high volume food court or station dining concept serving 2,000-7,000 customers per day; knowledge of various methods of food preparation including sautéing, 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.

Additional Information:

The Ohio State University’s Student Life Dining Services is a premier campus dining department dedicated to serving students, staff, faculty and guests. Critical to the Residential Experience, Dining Services administers the student meal plan to approximately 15,000 residential students on the Columbus, Mansfield, Marion, Newark and Wooster campuses.

The hiring range for this position is $17.05 - $21.31 per hour.

Student Life Mission Statement:

The Office of Student Life fosters students’ development, learning, well-being and sense of belonging; empowers students to achieve their academic, personal and professional goals; and prepares students to be engaged in a global society.

Location:

Position Type:

Scheduled Hours:

Shift:

Thank you for your interest in positions at The Ohio State University and Wexner Medical Center. Once you have applied, the most updated information on the status of your application can be found by visiting the Candidate Home section of this site. Please view your submitted applications by logging in and reviewing your status. For answers to additional questions please review the frequently asked questions.

The university is an equal opportunity employer, including veterans and disability.