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About the Role

The Culinary Worker II performs routine manual and domestic job duties in a food service operation including cooking, cleaning, and serving food.

Responsibilities

Cooks food in large quantities by following recipes and standard operating procedures.
May be required to perform display cooking as assigned.
Reads computer generated recipes and menus for the preparation of simple meals.
Cleans cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots and pans by scraping, hand washing and machine washing.
Peels, chops, washes and cooks food for simple dishes.
Transports food to and from storage areas, loads food carts, transports food to serving areas and serves food to diners.
Assists other food services staff with the preparation of more complex dishes.
Roasts, fries, boils, broils and seasons meat, fish, poultry, vegetables and other food required for daily meals.
Measures and mixes ingredients according to recipes.
Uses kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
Operates cutlery, grinders and slicers to prepare and portion food for cooking.
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 I, Cook II and Cook III employees to report food and menu problems.
Makes coffee.
Separates and removes trash and garbage, and places them in designated containers.
Performs related work as required.

Requirements

Must have at least six (6) months of food service experience or completion of culinary certificate program.
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).
Ability to cook a variety of simple meals and to assist in the preparation of more complex dishes.
Ability to perform display cooking.
Knowledge of approved sanitary methods and procedures for the handling and serving of food.
Knowledge of approved sanitary methods and procedures for the care and use of kitchen, dining room and food service equipment.
Ability to use kitchen, dining room and food service equipment.
Ability and stamina to perform manual tasks including standing for long periods of time, lifting and carrying heavy objects, and working under conditions of seasonal high and low temperatures.
Ability to follow simple oral and written instructions.
Ability to give oral and/or written instructions in a precise and understandable manner.
Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.
Willingness to work varied shifts and irregular hours including weekends, holidays and nights.
Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures and sharp surfaces.
Ability to read and understand recipes.
Willingness to communicate with customers while performing display cooking.

Skills

Food service
Cooking
Cleaning
Serving food
Display cooking
Food preparation
Sanitary methods
Kitchen equipment operation
Communication

Location

Amherst

Work Type

Full Time
Onsite

Experience Level

6 months of food service experience or completion of culinary certificate program

Education Level

Food handler certification

Salary/Compensations

AFSCME Grade 09

About the Company

Auxiliary Enterprises
Blue Wall Cafe