Cook I (Franklin Dining Commons)

UMass Amherst•Amherst, NY

8d•Onsite

About The Position

The Cook I prepares and cooks food in large-scale quantities, including meat, fish, poultry, sauces, gravies, soups, and other foods. The role evaluates food for quality, quantity, appearance, temperature, and taste; acts as a station champion leading a small team; and performs routine food preparation and service to order. The Cook I trains kitchen staff as needed and may prepare more complex dishes to assist the Cook III. The position is based at Franklin Dining Commons in Amherst and is onsite and full-time. The stated schedule is 1:30 p.m. to 9:30 p.m., with alternating weekends. This position is designated as essential personnel and is subject to final budgetary and administrative approval.

Requirements

At least one year of full-time or equivalent part-time experience preparing and cooking food in a hotel, restaurant, cafeteria, catering firm, or government or private institution; a diploma or certificate from a recognized trade, technical, or vocational school at high school level or higher, majoring in culinary arts, food services, or food trades, may substitute for the experience.
Obtain food-handler certification within six months of the appointment start date through a recognized program approved by the University of Massachusetts, such as ServSafe.
Knowledge of standard methods and techniques for handling, storing, preparing, cooking, and serving food in large quantities.
Knowledge of safety practices and procedures for food handling, storage, preparation, and cooking.
Ability to train staff in the types and uses of utensils and equipment used in large-quantity food preparation and cooking, such as ovens, knives, stoves, steamers, and fryolators.
Knowledge of proper food quality, appearance, and condition.
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 according to the job to be accomplished.

Responsibilities

Prepare food according to recipes and standard operating procedures, adjusting recipes as needed to meet required quantities and customer orders in a timely manner.
Manage timely station opening, prep sheets, inventory levels, ingredient preparation to par levels, product consistency, and station sanitation.
Assign staff to station positions as needed to maximize efficiency.
Interact with customers and respond to questions, comments, or complaints.
Clean food preparation areas using standard procedures and maintain safety and sanitation standards.
Monitor food quality, quantity, and service timeliness to maintain quality control and product consistency.
Monitor customer flow and adjust food preparation or request additional help to minimize delays.
Assist higher-grade employees with complex dishes such as soups, sauces, and gravies, and prepare more complex dishes when required using standard or computerized recipes.
Substitute ingredients or adjust ingredient amounts when required to enhance food appearance and quality.
Evaluate freshness, preparation, portioning, quality, quantity, appearance, temperature, and taste of food.
Store food in sanitary storage areas and at proper temperatures to prevent spoilage.
Communicate food and menu problems to the Cook III and supervisors.
Read and use computer-generated menus and recipes to prepare meals.
Train staff as needed, including on the types and uses of utensils and equipment for large-quantity food preparation and cooking.
Work in other food service department units as assigned.
Perform other duties as assigned.