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Prepares and cooks food in large quantities, evaluates food quality, and leads small teams for complex dishes. Trains kitchen staff as needed.

Cooks food in quantities following standard recipes and established procedures, adjusting as needed.
Reads and uses computer-generated menus and recipes to prepare meals.
Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables, and other foods.
Communicates with Cook II or Cook III on menu problems.
Assists other food service staff with the preparation and cooking of complex dishes.
Measures and mixes ingredients according to recipe, using kitchen utensils and equipment.
Ensures the safe and sanitary storage of unused food.
Operates kitchen equipment such as cutlery, grinders, and slicers.
Trains kitchen personnel in proper portion control.
Evaluates food for quality, quantity, appearance, temperature, and taste.
Ensures cleaning and/or sterilizing of cooking equipment and work areas.
Transports food from kitchen to serving areas.
Assumes supervision of kitchen personnel in the absence of a Cook II.
Performs other duties as assigned.

At least one year of full-time or equivalent part-time experience in food preparation and cooking.
A diploma or certificate from a recognized trade, technical, or vocational school with a major in culinary arts, food services, or food trades may substitute for experience.
Must be certified as a food handler within six months of the appointment start date through a recognized program (e.g., ServSafe).
Knowledge of standard methods and techniques in food handling, storage, preparation, cooking, and serving in large quantities.
Knowledge of safety practices and procedures in food handling, storage, preparation, and cooking.
Ability to train staff on the types and uses of utensils and equipment for large quantity food preparation.
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 in interpreting recipes.
Ability to give and follow oral and written instructions.
Ability to supervise, including planning and assigning work.
Ability to stand for prolonged periods.
Ability to lift and carry heavy objects.

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

Worcester Dining Commons is part of Auxiliary Enterprises at the University of Massachusetts.

Cook I (Worcester Dining Commons) at UMass Amherst

Cook I (Worcester Dining Commons)