What are the responsibilities and job description for the Culinary Shift Lead position at The Ohio State University Wexner Medical Center?
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Under Supervision of Nutrition Services Assistant/Associate Director, is responsible for food quality, preparation and execution of service so it is ready for on time service in BistrOH! Cafes, Hospitality Centers and Central Production kitchen; supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area; initiates partnerships with other departments; leads the development of new menu items; leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards; requisitions all food and food related products; supervises and participates in production team for Nutrition Services; manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices.
Screen reader users may encounter difficulty with the online application. For assistance with applying, please contact hr-accessibleapplication@osu.edu. If you have questions while submitting an application, please review these frequently asked questions.
Thank you for your interest in working at Ohio State.
Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.
The university is an equal opportunity employer, including veterans and disability.
Under Supervision of Nutrition Services Assistant/Associate Director, is responsible for food quality, preparation and execution of service so it is ready for on time service in BistrOH! Cafes, Hospitality Centers and Central Production kitchen; supervises, coordinates and participates in activities of assistant sous chefs, cooks and other kitchen personnel engaged in preparation and cooking of food in assigned area; initiates partnerships with other departments; leads the development of new menu items; leads and trains food service staff in production, preparation and garnishing techniques and enforces quality standards; requisitions all food and food related products; supervises and participates in production team for Nutrition Services; manages responsibility for sanitation plan and creates policies and procedures in accordance with HACCP and all applicable food codes and practices.
Screen reader users may encounter difficulty with the online application. For assistance with applying, please contact hr-accessibleapplication@osu.edu. If you have questions while submitting an application, please review these frequently asked questions.
Thank you for your interest in working at Ohio State.
Final candidates are subject to successful completion of a background check. A drug screen or physical may be required during the post offer process.
The university is an equal opportunity employer, including veterans and disability.