Campus

OSU-Stillwater

Contact Name & Email

Josh Barnard, josh.barnard@okstate.edu

Work Schedule

Five plus shifts per week.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$14.00 - $18.00

About this Position

The Line Cook will ensure the quality, presentation, and service of food meet The Ranchers Club and State Room standards daily. The Line Cook will set up stations according to the Chef's or supervisor's rules and guidelines and restock all items needed during the shift. He/she is also responsible for clearing and maintaining the station while applying strong safety, sanitation, and organizational skills. Must be able to cook meats, fish, vegetables, soups, and other hot food products accurately and efficiently, and prepare and portion food products before cooking. Employee 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, and assist in food preparation for all Ranchers Club and State Room catered events. As the line cook, the incumbent should understand how to use and maintain all station equipment and cook food items as required in a clean, timely manner. The incumbent must communicate clearly with the General Manager, Assistant Manager, Catering Manager, Food and Beverage Coordinator, Chef, Chef de Cuisine, Sous Chef, Food Services Supervisor, and dining room personnel. This position needs to promote and support a team atmosphere at all times. Line Cook is also responsible for all other duties as assigned. This position will require the ability to lift up to 50 lbs.

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 communicate clearly with managers and 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 be able 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

• Experience in high volume fine dining.

  One year experience in food service industry.

Certifications, Registrations, and/or Licenses:

ServSafe Certification

Working Conditions

The kitchen area contains heated areas, open flames, sharp objects, and kitchen equipment used to slice, mix, and perform other tasks, which require the user's attention to operate safely.

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.