- Prepares food items according to recipe and standard operating procedure to fill customer orders in a timely fashion.
- Accountable for timely opening, prep sheets and inventory levels, preparation of ingredients to par levels, consistent preparation of finished product to recipe standards, and overall sanitation of a food station.
- Assigns staff to positions within the station as necessary for maximum efficiency.
- Interacts with customers regarding any questions, comments or complaints.
- Cleans food preparation areas using standard procedures to maintain safety and sanitation standards.
- Monitors the quality, quantity and timeliness of food served to maintain quality control and consistency of product served.
- Monitors the flow of business by checking the number of customers in line and adjusting food preparation procedures or requesting additional help as necessary to minimize delay for customers.
- Assists employees of higher grades in preparation of more complex dishes, i.e. soups, sauces, gravies. May be required to prepare dishes that are more complex by using standard recipes and computerized recipes.
- May be required to adjust recipes for simple menu items as needed.
- May be required to substitute type and amount of ingredient to recipe to enhance appearance and quality.
- Evaluates food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
- Stores foods in sanitary storage areas and at proper temperature to prevent spoilage.
- Communicates with Cook III and supervisors to report food and menu problems.
- Makes coffee.
- Reads and uses computer generated standard menus and recipes to prepare meals.
- May be assigned to other units within the food service department.
- At least one (1) year of full-time or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution. A diploma or certificate from a recognized trade, technical or vocation school at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for the required experience.
- Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe).
- Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities.
- Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking.
- Ability to train staff on the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
- Knowledge of the proper quality, appearance and condition of foods.
- Ability to read and interpret recipes and weights and measures tables.
- Ability to assist others to interpret recipes.
- Ability to give and follow oral and written instructions.
- Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
- Ability to stand for prolonged periods of time.
- Ability to lift and carry heavy objects.
- Sun 6AM - 2PM; Wed & Thur 2:30PM - 10:30PM; Fri & Sat 12:30PM - 8:30 PM.
- 35 week minimum.
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Cook I - Amherst, United States - UMass Amherst
Description
About UMass Amherst
UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.
Job Summary
Prepares and cooks simple dishes using a grill, fry-o-later, toaster or other related food service equipment. Acts as station champion and performs a variety of routine tasks in the preparation and serving of food to order. May also be required to prepare more complex dishes to assist the Cook III.
Essential Functions
Other Functions
Performs other duties as assigned.
Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)
Physical Demands/Working Conditions
Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements.
Additional Details
This position is designated as essential personnel.
Work Schedule
Salary Information
AFSCME Non-Exempt Grade 10.
Special Instructions to Applicants
Please complete online application. Please be prepared to provide contact information for three (3) professional references.
UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.
