COOK 3

Applications Accepted From
Public: Open to the public , AFSCME 1699 Bargaining Unit Wide, AFSCME 1699
Intradepartmental

Special Instructions to Applicants

This position is open to the public;
however, current Ohio University AFSCME 1699 Bargaining Unit employees will be given first consideration.

CURRENT OHIO UNIVERSITY
EMPLOYEES MUST INCLUDE THEIR OHIO UNIVERSITY EMPLOYMENT HISTORY AND ANY RELEVANT VERIFIABLE EXPERIENCE TO SHOW THEY MEET MINIMUM
QUALIFICATIONS FOR THIS CLASSIFICATION. IF YOUR APPLICATION IS INCOMPLETE, YOU WILL BE SCREENED OUT. IF YOU NEED YOUR OHIO UNIVERSITY
EMPLOYMENT HISTORY OR NEED ASSISTANCE COMPLETING THE APPLICATION, PLEASE CONTACT UNIVERSITY HUMAN RESOURCES FOR ASSISTANCE.

• In an
  effort to make the process of awarding bid upon positions more efficient, the successful candidate must indicate at the time of offer
  whether they accept or decline the position.
• Candidates may contact management during the posting period to ask questions
  regarding the expectations of the position.
• All offers of employment are contingent upon the successful completion of a
  background check and pre-employment physical.
• This position(s) is a 9-month (academic term) position.
• All positions
  are subject to seasonal layoff during the summer break, spring break, and winter breaks in accordance with the Collective Bargaining
  Agreement and the Ohio Revised Code, due to the lack of work during those periods between or outside of academic terms, with reasonable
  assurance to return to work.

This position is eligible for the following benefits
medical, vision, dental, basic and supplemental life, winter break closure, paid holidays, educational benefits for you and eligible
dependents, sick leave, vacation, and retirement.

Posting Number: 20167012S

Job
Description

Under general supervision from food service management, coordinates all activities, on daily basis, in
kitchen & all food service areas on one assigned shift. Serves as lead worker, e.g., provides work direction, mentoring and training to
lower level cooks and food service workers in preparation and cooking of foods.

• Adheres to all OSHA and/or Ohio University required
  safety guidelines.
• Coordinates all activities, on daily basis, in kitchen and all food service areas on one assigned shift and
  provides work direction, mentoring and training to lower level cooks and food service workers. May provide training and work direction for
  student employees.
• Assists Production Manager with ordering; and may receive food and related non-food supplies; gathers data for
  inventory and cost records; food preferences and modified diets; reports accidents and malfunctioning equipment; reviews and completes
  production records.
• Prepares food items using productions sheets, standardized recipes and following departmental guidelines.
  Operates standard and specialized kitchen equipment, reports accidents and malfunctioning equipment.
• Performs other related
  duties as required.

Minimum Qualifications

• Knowledge of food preparation, food specialties, food
  service sanitation and safety;
• Ability to comply with all procedures and specifications to ensure product safety and integrity;
  methods, materials & equipment in large-volume institutional cooking
• Skill in use of food service equipment and ability to
  operate specialized kitchen equipment;
• Ability to understand system of procedures; lift up to 50 lbs.;
• Demonstrate
  manual dexterity;
• Ability to carry out instructions in written, oral, and pictorial form;
• Ability to work
  independently or with others;
• Willingness to foster a welcoming and respectful workforce and community;
• Ability to
  read & write common vocabulary in sentence structure;
• Ability to add, subtract, multiply & divide whole numbers, calculate
  fractions, decimals & percentages;
• Ability to apply principles to solve practical problems;
• Knowledge of all
  applicable OSHA and/or Ohio University safety guidelines and procedures;
• 18 months experience as a cook in a lead role in food
  production, or three courses in food preparation (or 24 months relevant experience in institutional, school or restaurant setting); 1 course
  in food service sanitation and safety (or 1 month experience); 1 course in food service equipment (or 1 month experience); or equivalent;
• Successful completion of a test may be required;
• Exposure to extreme temperatures, hot ovens, sharp utensils,
  prolonged standing;
• Established pattern of good work habits and performance with good interpersonal skills.

Preferred Qualifications

• Knowledge of employee mentoring , training & development, food purchasing &
  specifications, record keeping & cost control, inventory control.
• ServSafe certification required within 6 months of employment
  and certification must be kept current.
• Developed after employment

Department
Culinary
Services

Pay Rate: AFSCME 1699 Pay Range: I 06 I: $21.86 – $24.66

Total Compensation
Estimator (For Full-Time Benefits Eligible Employees)

Discover the full value of joining Ohio University by clicking this link:

https://www.ohio.edu/hr/compensation/total-compensation-estimator

Our Total Compensation Estimator shows your offer package in
dollars: salary plus university paid benefits including health coverage, retirement contributions, paid time off, tuition benefits, and
more.

See details on what we offer in one place and compare different options for retirement and insurance.

Estimates are
informational only; exact coverage is determined by eligibility policies and official plan documents.

Job Open Date
07/16/2026

Posting Close Date

07/23/2026

Job Category:
Classified AFSCME 1699 Bargaining Unit appointment

Months
seasonal

Planning
Unit: Vice President for Student Affairs

Work Schedule

Varied days/varied
times
Assigned to Culinary Services
Every other weekend off
Academic term – 9 month (~Aug. –
May)

Campus: Athens

Expected hours worked per week
40

Expected duration of assignment
Permanent

Applicants may contact this person if they have
questions about this position.
Joni Fisher; fisherj5@ohio.edu; 740-593-2970; Jessie
Brammer; jessie.brammer@ohio.edu

Non-Discrimination Statement

Ohio University is proud of its rich history and as part of our ongoing efforts to provide and support a transformative learning
experience, we affirm our commitment to fostering a welcoming and respectful workforce and community. All qualified applicants are
encouraged to apply and will receive consideration free from discrimination on the basis of age, ancestry, color, disability, ethnicity,
gender, gender identity or expression, genetic information, military service or veteran status, national origin, pregnancy, race, religion,
sex, sexual orientation, status as a parent or foster parent, or any other bases under the law. Ohio University is an equal access/equal
opportunity employer.

Pay Grade
AFSCME|06|

Clery Act Statistics

To view the Clery Act Annual Safety and Fire Report Click
Here!

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