- Responsible for the culinary production and presentation for the Catering department. When Catering is slow, assists in the preparation and supervision of the DC kitchen, or where assigned by the Cook III. May be assigned as the primary kitchen supervisor, in the absence of Cook III or Cook II.
- Measures and mixes and cooks ingredients during preparation according to department specs and recipes, using kitchen utensils and equipment to prepare complex dishes using established procedures.
- Assists Catering Team with communication and required record keeping using standard forms and procedures on such matters as food ordered, received, prepared, and to relay any customer feedback.
- Communicates effectively with the catering manager and Front of the House Team to ensure delivered services meet client expectations.
- Communicates with Cook III on any menu problems and make substitutions in the menu when necessary due to a shortage of supplies or a change in the order.
- Assists in the training and supervision of kitchen personnel in the preparation and cooking of meals following standard recipes and established procedures. In absence of a Cook III, assumes supervision of kitchen personnel.
- Instructs kitchen personnel in the proper use of all food preparation equipment to insure safe and efficient operation.
- Ensures the safe and sanitary storage of unused food to prevent spoilage; inspects work and storage areas for compliance with sanitation codes; reviews health regulations to determine requirements for food handling.
- Instructs kitchen personnel in proper portion control in preparation and service of food.
- Opens and/or secures the kitchen in the absence of a Cook III or unit manager.
- Trains storeroom personnel regarding items needed to be moved from storage to the food preparation areas.
- Provides on-the-job training for subordinate employees in the proper sanitary habits in the handling, preparation, serving and storage of food.
- Executes meal preparation and culinary execution to include but not limited to buffet service, plated service and action stations.
- Order food and beverages from various suppliers.
- Inventory
- Recommend and cost out client menus.
- Knowledge of the principles, practices and techniques of supervision.
- Ability to maintain accurate records.
- 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.
- Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
- Knowledge of the methods followed in the care and maintenance of utensils and equipment used in food preparation and cooking such as ovens, knives, ladles, pots, stoves, steamers, fryolators, etc.
- Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews a/or evaluations; determining subordinates' training needs and providing or arranging for such training; motivating subordinates to work effectively, reports behavioral and performance and/or performance issues of direct reporting staff.
- Knowledge of the proper quality, appearance and condition of foods.
- Skill in the use of equipment and utensils used for weighing and measuring food.
- 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.
- Ability to acknowledge a level of detail and precision that is executed for catering culinary execution.
- Knowledge of departmental, university, and state rules, regulations, policies, procedures, and guidelines relating to area of assignment and ability to apply them to unit activities.
- Knowledge of the American Dietetic Association codes, symbols and abbreviations.
- Food Service ordering and production software.
- Health Insurance: Westfield State offers a variety of HMO, POS, and PPO-type health insurance plans for eligible employees with coverage effective on the 1st of the month following the 60 days of employment.
- Retirement: the MA State Employee Retirement System provides eligible employees with a retirement pension following a 10-year vesting period. In lieu of the retirement pension, eligible employees may select the Optional Retirement Plan with a maximum 5% employer matching contribution.
- Tuition Waivers & Discounts: eligible employees, including spouses and dependent children, receive reduced tuition at MA state colleges, community colleges, and universities.
- Paid Time Off: employees receive 11 paid holidays and generous vacation, personal, and sick leave benefits.
- Additional information regarding employee benefits is available on the University's Benefits & Wellness webpage.
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Cook II-Catering - Westfield, United States - Westfield State College
Description
Job Description:Campus Title: Cook II- Catering
State Job Title: Cook II
Department: Dining Services
Job Code: H11X05
FLSA Status: Non-exempt
Funding:
Bargaining Unit: AFSCME
Job Type: Full-time -Permanent
Timeframe: 52 weeks
Shift: TBD
Regular Days Off: TBD
Supervision Received: The Cook II receives supervision from a Cook III or the Campus Executive Chef in the absence of a Cook III, who provides instruction as required, policy guidance, assigns work and reviews performance.
Supervision Exercised: The Cook II exercises direct supervision over, assigns work to and reviews the performance of over various cooks and kitchen personnel, not to exceed five people
Salary: $1,520.68 Bi-Weekly
Working Conditions:
Cook II works under exposure to extreme temperature conditions; work varied shifts and/or irregular hours (i.e. weekends, holidays, nights); work under exposure to such hazards as slippery floors and sharp equipment; lifts and carries heavy objects.
General Statement of Duties:
The Cook II of Catering primarily cooks, prepares, and presents catering orders ; secondarily assists Cook III in the daily operation of the DC kitchen; and performs other related work as required.
Duties and Responsibilities:
Duties include but not limited to:
Essential:
Qualifications Required at Hire:
Applicants must have at least (A) two years 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, or (B) and equivalent combination of the required experience and the substitutions below:
Substitutions
A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience.
License and/or Certification Requirements:
Incumbents must be certified as food handlers within 90 days of the appointment start date through a recognized program approved by the University (i.e. ServSafe); Massachusetts allergen training certification, Tips or equivalent alcohol certification.
Additional Information:
Salary:
Salaries for current Westfield State University employees and individuals currently working for the state of Massachusetts must be calculated individually in accordance with collective bargaining agreements as well as state policies. State job specifications may be found on the Department of Higher Education's webpage.
Employee Benefits:
Benefits are an important component of an employee's total compensation package.
Westfield State University is committed to the full inclusion of individuals with disabilities and will ensure the availability of reasonable accommodations. If a reasonable accommodation is needed to participate in the job application or interview process, please contact Human Resources at or visit us in the Horace Mann Building, 1st floor.
Background Check
Employment is contingent upon the successful completion and review of a background check. A criminal record will not automatically disqualify an applicant from consideration.
Application Instructions:
An online application is required. A resume and cover letter may be attached but this is not required.
Deadline: Review of applications will begin December 15, 2023. The job posting will be open a minimum of ten days and, if needed, will remain open until finalist have been selected.
NOTE: If you need assistance completing your application please contact our online Help Desk. The link to the help desk can be found at the top of the page via Contact Us.
