About the Job
OMJ Job Number/Reference Code: 3696782
Desired Skills/Duties: Job Description Summary: Prepares a wide variety of foods in large volume production quantities. Assists in providing guidance to other employees in the performance of their duties. Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Duties/Physical Demands: 1. Operates standard institutional cooking and food preparation equipment in the preparation of food serving. 2. Prepares, cooks and coordinates the preparation of hot and cold menu items by following standard recipes, production specifications and scheduled serving times. 3. Assists in providing guidance to other employees in the performance of their duties; coordinates efficient work flow and instructs others in the proper use of equipment and utensils. 4. Maintains records of work performed, time expended, food temperatures and ingredients used, etc.; performs basic mathematical calculations and records information as needed. 5. Maintains clean and sanitary work, kitchen and dining areas and observes strict safety rules. 6. Maintains all food items at proper temperatures as instructed; ensures that food samples are taken and properly stored for 72 hours. 7. Maintains surfaces, utensils, and equipment in a clean and serviceable condition. 8. Responds to client requests for service, special diets, as well as other information in a friendly and helpful manner. 9. Performs other related duties as required or assigned. Minimum Qualifications: Minimum Requirements: High School diploma or GED One year cooking experience in a full service operation or two years experience in other food service operation Successful completion of the department's Culinary Training Program or comparable training experience within two years of hire/promotion Current level 1 Food Safety Protection Certification, or ability to obtain the Level 1 Food Safety Certification within 4 weeks of hire/promotion Ability to pass POPE physical up to 50 lbs. Abilities to exert well-paced mobility for periods of up to 4 hours and other listed under working conditions Knowledge of commercial kitchen equipment proper usage, including knives OEEO Statement: Miami University, an equal opportunity/affirmative action employer, is firmly committed to a multicultural environment and strongly encourages applications from minorities, women, protected veterans and individuals with disabilities. Miami University does not permit and takes action to prevent harassment, discrimination and retaliation on the basis of sex (including sexual harassment, sexual violence, sexual misconduct, domestic violence, dating violence, or stalking), race, color, religion, national origin, disability, age, sexual orientation, gender identity, pregnancy, military status, or veteran status in its application and admission processes, educational programs and activities, facilities, and employment practices. Miami University immediately investigates and takes disciplinary and/or remedial action when appropriate. Requests for reasonable accommodations for disabilities should be directed to Ms. Mary Jane Leveline at (513) 529-2027. Miami University s Annual Security and Fire Safety Report with information on campus crime, fires, and safety may be found at: http://www.MiamiOH.edu/campus-safety/annual-report/index.html. Hard copy available upon request. A criminal background check is required. All campuses are smoke- and tobacco-free campuses.