Chef

Position Information

For security purposes, this system automatically logs you off when it senses no activity for 60 minutes. Please click either the Next button or you can go to different pages of the application by selecting the page from the dropdown menu and clicking GO button every 60 minutes in order to avoid losing your data.

Position Information

Top Message Both current Ohio State employees and the general public may apply for this unclassified professional position.
Message to Applicants
Number of Positions Available 1
University Title Chef
Working Title Chef
Department Culinary Production Kitchen
Department Location Columbus
Requisition Number 433354
Summary of Duties

Oversees food quality, inventory, preparation, and execution for dining site; coordinates and participates in activities of cooks and other kitchen personnel engaged in preparation and cooking of food in dining unit; responsible for food production and scheduling to meet that production; trains food service staff in production, preparation and garnishing techniques and enforces quality standards; supervises and participates in proper packing of all food items for accurate and timely delivery to our dining locations; assumes responsibility for sanitation plan and procedures in accordance with HACCP and all applicable food codes and practices; creates timelines for new menu item rollouts; can meet deadlines; submit all recipes into our food cost software for nutritional analysis; assists Executive Chef with menu forecasting, purchasing, inventory, and creation of LTO items; performs at special functions and events outside of dining unit.

Additional Information for Applicants:

This position has been reposted.

Pre Employment Screening Requires the successful completion of a background check.
Required Qualifications

Bachelor’s degree or combination of culinary experience and education; experience in kitchen management and food production; at least five years of documented supervisory experience in culinary profession; experience in high volume catering or restaurant; knowledge of Serve Safe or similar food safety program; at least four years of experience with HACCP principals; ability to read and interpret recipes, safety rules, operating instructions, and procedure manuals; ability to write routine reports and correspondence; ability to speak effectively to customers and employees; must be able to lift and/or move up to 20 pounds regularly and up to 50 pounds frequently.

Desired Qualifications

ACF or Pro Chef Certification; experience supervising classified civil service, unionized labor force, and students; experience with C-bord or other similar menu management system.

Target Salary $47,476.00 - $50,000.00 Annually
Job Category Administrative and Professional
Job Appointment (FTE%)

100.0

Full/Part Time Full-time
Temporary or Regular Regular
Posting Start Date 10/28/2017
Posting End Date 11/26/2017
Dept Contact Name Zimmerman,Chrystal D
Dept Contact Phone
Quick Link http://www.jobsatosu.com/postings/82379

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Select one box that best represents your number of full years paid employment:
    • Some, but less than one full year of employment
    • 1 full year or more of employment
    • 2 years
    • 3 years
    • 4 years
    • 5 years
    • 6 years
    • 7 years
    • 8 years
    • 9 years
    • 10 or more years
  2. * Select the box that best represents your educational training:
    • Attended school but did not receive high school diploma or GED
    • High school diploma or GED, but no college credit hours
    • Completed less than 45 college credit hours, but did not graduate
    • Completed 45 college credit hours, but did not graduate
    • Completed 90 college credit hours, but did not graduate
    • Completed 135 college credit hours, but did not graduate
    • Completed 180 college credit hours, but did not graduate
    • Completed an Associate's degree
    • Completed a Bachelor's degree
    • Completed a Master's degree or higher
  3. * Are you related in any way to a faculty/staff member in the unit of the position for which you are applying?
    • Yes
    • No
  4. * What prompted you to apply for this position at The Ohio State University? Please select an answer below:
    • Referred by personal contact
    • Referred by OSU recruiter
    • Job/Career Fair
    • JobsatOSU.com
    • LinkedIn
    • Twitter
    • Monster.com
    • Columbus Dispatch
    • Dice.com
    • Professional organization
    • HERC (Higher Education Recruitment Consortium)
    • Local newspapers
    • Other
  5. * Do you have at least one year of experience in kitchen management and food production?
    • Yes
    • No
  6. * Do you have at least five years of documented supervisory experience in culinary profession?
    • Yes
    • No
  7. * Do you have at least one year of experience in high volume catering or restaurant?
    • Yes
    • No
  8. * Do you have at least four years of experience with HACCP principals?
    • Yes
    • No
  9. * Do you have a ACF or Pro Chef Certification?
    • Yes
    • No
  10. * Do you have at least one year of experience supervising classified civil service, unionized labor force, and students?
    • Yes
    • No
  11. * Do you have at least one year of experience with C-bord or other similar menu management system?
    • Yes
    • No

Required Documents

Required Documents
Optional Documents
  1. Resume
  2. Cover Letter
  3. Other