Chef Apprentice

The Ohio State University

Columbus, Ohio, US
Food preparation and monitoring
Sanitation standards
Kitchen equipment operation
Under supervision from a Sous Chef, the Chef Apprentice is responsible for ensuring the overall preparation, sanitation and monitoring of cooked foods for an assigned area

Job Summary

  • Under supervision from a Sous Chef, the Chef Apprentice is responsible for ensuring the overall preparation, sanitation and monitoring of cooked foods for an assigned area.
  • The Chef Apprentice operates as a key part of the culinary and management teams and with regard to directing the workflow of a team of full-time and student employees within a food station or preparation area, as well as cooking and presenting a large variety of foods.
  • This is a 24 hour, 7 days a week operation, required to work days, evenings, weekends and holiday hours as necessary.

Matching Summary

Under supervision from a Sous Chef, the Chef Apprentice is responsible for ensuring the overall preparation, sanitation and monitoring of cooked foods for an assigned area.

Skills & Requirements

Must-have

  • Food preparation and monitoring
  • Sanitation standards
  • Kitchen equipment operation
  • Directing workflow of employees
  • Creating station diagrams and prep lists

Nice-to-have

  • Menu suggestion and writing
  • Plating design
  • Interpreting recipes

Key Requirements

  • Experience in food preparation
  • Knowledge of kitchen equipment
  • Ability to train employees

Work Rights

Not specified

Tailored Resume

Cover Letter