Cook I (Northeast Cafes)

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 food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III.

Essential Functions

• Prepares food items according to recipe and standard operating procedure to fill customer orders in a timely fashion, adjusting recipes as needed to produce required amounts.
• 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 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 food in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook III and supervisors to report food and menu problems.
• Reads and uses computer generated standard menus and recipes to prepare meals.
• May be assigned to other units within the food service department.

Other Functions

• Performs other related work as required.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• 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.

Physical Demands/Working Conditions

• Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements.
• Ability to stand for prolonged periods of time.
• Ability to lift and carry heavy objects.

Additional Details

• This position is designated as essential personnel.

Work Schedule

• 40 hours per week; schedule varies based on department needs; may include weekends and holidays.
• 35 weeks minimum.

Salary Information

• AFSCME - Non-Exempt Grade 10

Special Instructions to Applicants

Please complete online application and provide contact information for (3) three 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.