Job Title:

Lead Cook 

 Kent Campus - Kent, OH

Salary:

 $19.38 - $20.22 (6 month rate)

Bonus:  Effective with the pay period which contains October 1, 2024 each employee on the active payroll shall receive a one-time lump sum payment in the amount of one thousand dollars ($1,000).

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.

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:

Minimum Qualifications:

High school diploma or equivalent.

Completion of a culinary training program and a minimum of two years recipe-based cooking experience in a commercial or high volume environment to include banquet preparation. Must be able to work varied hours and shift to include evenings, weekends, and holidays.

OR

A minimum of five years recipe-based cooking experience in a commercial or high volume environment to include banquet preparation. 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

Preferred Qualifications – if applicable:

Assessments:

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:

 This is a full time, seasonal position with a flexible work schedule.

Additional Information:

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.