Cook I (Worcester Dining Commons)

University of Massachusetts Amherst-posted 3 months ago
Full-time
Amherst, MA
11-50 employees
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The University of Massachusetts Amherst is seeking a Cook II who will be responsible for preparing and cooking food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities. The Cook II will evaluate food for quality, quantity, appearance, temperature, and taste, and will act as a station champion leading a small team while performing routine tasks in preparing and serving food to order. This position may also require the preparation of more complex dishes to assist the Cook III.

  • 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.
  • 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 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.
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