Cook AS9283

Campus

OSU-Stillwater

Contact Name & Email

Josh Barnard, [email protected]

Work Schedule

Five plus shifts per week.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$14.00 - $18.00

Hourly

About This Position The Line Cook will ensure the quality presentation and service of food that meets The Rancher's Club standards on a daily basis. The Line Cook will set up stations according to the Chef's or supervisor's rules and guidelines, restocking all items needed during shift. He/she also has the responsibility 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 and portion food products prior to cooking. Will perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Will assist in food preparation for all Rancher's catered events. As the line cook, the incumbent should have an understanding and knowledge of how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Must be able to communicate clearly with the Food and Beverage General Manager, Chef, Sous Chef, Food Services supervisor, and dining room personnel and promotes and supports a team atmosphere at all times. Line Cook is 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 which requires 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 and lift items weighing up to 50 pounds. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Qualifications

• High School/GED (degree must be conferred on or before agreed upon start date)

Certifications, Registrations, And/or Licenses: ServSafe Certification training completion within 90 days of hire.

Skills, Proficiencies, And/or Knowledge: Must be able to communicate clearly with managers, kitchen and dining 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, team members and guests Must possess a strong team spirit Demonstrates a willingness to learn and is open to constructive suggestions on job performance

Preferred Qualifications

• Other Professional Degree Culinary Degree Culinary degree or completion of an accredited apprenticeship
• One year experience in food service industry.

Experience in high volume fine dining.

Certifications, Registrations, And/or Licenses: Safe Serve Certification

Working Conditions

Kitchen area contains heated areas, open flames, sharps objects, kitchen equipment that will slice, mix, and complete other actions which requires 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. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.