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About the Role
Prepares and cooks food in large-scale quantities, evaluates food quality, and acts as a station champion leading a small team. Trains kitchen staff and may prepare complex dishes.
Responsibilities
- Prepares food items according to recipe and standard operating procedure to fill customer orders.
- Adjusts recipes as needed to produce required amounts.
- Manages timely opening, prep sheets, and inventory levels.
- Ensures consistent preparation of finished product to recipe standards.
- Maintains sanitation of a food station.
- Assigns staff to positions within the station for maximum efficiency.
- Interacts with customers regarding questions, comments, or complaints.
- Cleans food preparation areas to maintain safety and sanitation standards.
- Monitors the quality, quantity, and timeliness of food served.
- Monitors the flow of business and adjusts food preparation or requests additional help to minimize customer delay.
- Assists employees of higher grades in preparation of more complex dishes.
- Prepares dishes using standard and computerized recipes.
- May substitute ingredient types and amounts to enhance appearance and quality.
- Evaluates food for quality, quantity, appearance, temperature, and taste.
- Stores food in sanitary storage areas at proper temperatures.
- 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 food preparation and cooking.
- Must be certified as a food handler within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. 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 used in large quantity food 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.
- Ability to give and follow oral and written instructions.
- Ability to supervise, including planning and assigning work.
Skills
- Food preparation
- Cooking
- Food quality evaluation
- Team leadership
- Staff training
- Recipe adherence
- Inventory management
- Sanitation standards
- Customer interaction
- Food storage
- Menu interpretation
- Recipe interpretation
- Supervision
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
- AFSCME Grade 10
About the Company
- Executive Area: Administration and Finance
- College/School/MBU: Auxiliary Enterprises
- Department: Franklin Dining Commons