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About the Role

Prepares and cooks food in large quantities, evaluates food quality, and acts as a station champion leading a small team. This role involves performing routine tasks in preparing and serving food to order and training kitchen staff as needed. May also prepare more complex dishes to assist higher-grade cooks.

Responsibilities

• 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.
• Performs other duties as assigned.

Requirements

• 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.
• 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).
• 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.
• 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.
• References will be checked at the finalist stage.
• Be prepared to provide contact information for three (3) professional references.

Skills

• 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 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.

Location

• Amherst

Work Type

• Full Time
• Onsite

Experience Level

• 1 year of experience

Education Level

• 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.

Salary/Compensations

• Pay Grade: AFSCME Grade 10

About the Company

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