Line Cook

3 weeks ago

Stillwater, United States Oklahoma State University Full time
Position Details

Req ID:

req16332

Position Title:

Line Cook

Position Type:

Staff Full-Time

Position Number:

AS9283, AS9284

OSU Campus:

Stillwater

Department:

Business & Hospitality Services

Location Address:

H-103 Student Union
Stillwater, Oklahoma, 74078
United States

Hiring Supervisor:

Russel Carter

Hiring Range:
(Contingent upon available funding):

13.00 - 15.00, Hourly

Work Schedule:

TBD

Faculty Appt Period:

Job Summary:

Food preparation professional, ensures the quality presentationand service of food that meets the Rancher's Club standards on a daily basis.Line Cook will set up stations according to the Chef's or supervisor's rulesand guidelines, restocking all items needed during shift. He/she also has theresponsibility of clearing and maintaining station by exercising good safety,sanitation, and organizational skills. Accurately and efficiently cook meats,fish, vegetables, soups and other hot food products as well as prepare andportion food products prior to cooking. Will perform other duties in the areasof food and final plate preparation including plating and garnishing of cookeditems and preparing appropriate garnishes for all hot menu item plates. Will assistin food preparation for all Rancher's catered events. As the line cook, theincumbent should have an understanding and knowledge of how to use and maintainall equipment in the station and to cook food items as required in a clean andtimely manner. Must be able to communicate clearly with the Food and BeverageGeneral Manager, Chef, Sous Chef, Food Services supervisor, and dining roompersonnel and promotes and supports a team atmosphere at all times. Line Cookis also responsible for all other duties as assigned.

Kitchen area contains heated areas, open flames, sharps objects,kitchen equipment that will slice, mix, and complete other actions whichrequires the user's attention to its operation in a safe manner.

The employee is occasionally required to sit, stand, reach, lift,bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Theposition requires manual dexterity; auditory and visual skills; and the abilityto follow written and oral instructions and procedures.

Special Instructions to Applicants

Please attach a resume.

Education & Experience

Position Qualifications:

Minimum Qualifications:
High School/GED and one year of experience in food serviceindustry.

ServSafe Certification training completion within 90 days of hire.

Must be able to communicate clearly with managers, kitchen anddining room personnel.
Demonstrates adequate knife skills and sanitation techniques.
Must be able to speak, read and understand basic cooking directions.
Ability to follow standardized recipes and plate presentations.
Knowledge of food and beverage preparations, service standards,guest relations, and etiquette
Excellent attention to detail
Must possess the ability to handle multiple tasks
Excellent communication and interpersonal skills
Ability to effectively communicate with department managers, teammembers and guests
Must possess a strong team spirit
Demonstrates a willingness to learn and is open to constructivesuggestions on job performance

Preferred Qualifications:
Culinary degree or completion of an accredited apprenticeship

Experience in high volume fine dining.

Safe Serve Certification

Oklahoma State University (OSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations,OSU conducts pre-employment background checks on final candidates. Offers of employment are contingent upon the successful completion of a background check.The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.

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