65-75% Food Service Preparation:

• Make salads and sandwiches, plate desserts, fruit cups and other cold side dishes.
• Follows established recipe portion control and uses appropriate measuring device to ensure accurate service.
• Uses appropriate service utensils for portion control.
• Can identify different scoop sizes and amount equivalents
• Brews coffee and other beverages per standard
• Accurately produces/delivers foods/trays that match customer request or tray ticket
• Uses computer technology appropriately to process orders and progress meals/orders through different stages.

0-5% Distribution:

• Practices first in/first out stock rotation for supplies and organizes supplies per standards
• Completes accurate inventories and requisitions supplies per standards

• Delivers bulk orders per standards and identifies any issues to managers

10% Cleaning/Sanitation:

• Cleans and processes pots, pans, dishes, utensils per standards
• Cleans cooking and related kitchen equipment per standards
• Cleans food service line equipment per department standards
• Cleans food service contact surfaces per department standards
• Maintains kitchen/services areas per department standards
• Follows appropriate sanitation guidelines for cleaning and use of three compartment sinks
• Follows appropriate cleaning schedules and strives to assure assigned areas are inspection ready at all times

5% Food Safety:

• Follows safe food storage guidelines

• Labels, dates and rotates foods per standards
• HACCP - Holds time temperature controlled foods for safety - cold and hot

• Follows personal hygiene standards required- hair restraint, handwashing, glove use, uniforms, sickness reporting, employee health requirements

0-5% Recipes

• Read and interpret recipes or production tallies for quantities needed
• Applies appropriate cooking methods per recipe/standards and adjusts as necessary for highest quality product
• Follows recipes, production worksheets, menus and accurately produces food quantities for different operations.
• Records foods used and leftovers as needed.

5% Time Efficiency and Staging of Work:

• Assembles work area by adequately stocking stations with reference to menu or other needed supplies
• Completes job assignments/duties efficiently per standards

Other duties as assigned

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About The Ohio State University

The Ohio State University is a dynamic community of diverse resources, where opportunity thrives and where individuals transform themselves and the world. Founded in 1870, Ohio State is a world-class public research university and the leading comprehensive teaching and research institution in the state of Ohio. With more than 63,000 students (including 57,000 in Columbus), the Wexner Medical Center, 14 colleges, 80 centers and 175 majors, the university offers its students tremendous breadth and depth of opportunity in the liberal arts, the sciences and the professions.

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