Lead Cook

• Kent Campus - Kent
• Staff/Classified AFSCME
• Closing on: Mar 20 2025
• 988270
• UCS Personnel and Management - Kent Campus [101319]
  
  

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Job Title

Lead Cook

Physical Location:

Kent Campus - Kent, OH

Salary

$19.97 - $20.83 (6 month rate)

Basic Function

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.

Examples Of Duties

Additional Basic Function – if applicable:

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.

Minimum Qualifications

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.

License/Certification

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.

Knowledge Of

Culinary terminology and techniques

Appropriate safety practices

Skill In

Cooking

Operating a variety of kitchen equipment and utensils

Ability To

Train and provide effective work direction to other employees

Manage time effectively and set priorities

Carry out and assist in implementing changes

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)

Work varied hours and shifts to include evenings, weekends, and holidays

Assessments

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.

Working Schedule

Flexible schedule to include evenings, weekends and holidays to meet departmental needs.

Additional Information

Must pass a security check.

For Official Job Descriptions, Visit Www.kent.edu/hr.

Kent State University is committed to the creation and nurturing of a diverse community of individuals through inclusive excellence. Diversity involves recognizing the value of differences and the inclusion of all members of the community. This is a core value of the organization as we strive for a culturally diverse student body, faculty and staff that reflect the multicultural nature of Ohio, the nation, and our world.

Kent State University is a Smoke-Free, Tobacco-Free University effective July 1, 2017. Smoking and tobacco is not permitted on any of Kent State’s campuses or other locations and properties that are owned, operated, or leased by Kent State, both domestic and international. For additional details, visit www.kent.edu/smoke-freehttp://www.kent.edu/smoke-free>.

Disclaimer

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.

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Employment Type 58c375f9 Employment Type 249406b5 Staff/Classified AFSCME

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Locations 3fd61f0f Locations 085a3ae6 Kent Campus - Kent, Ohio, United States

Kent Campus - Kent, Ohio, United States

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