Cook I (Franklin Dining Commons)

UMass Amherst•Amherst, NY

6d•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; leads a small team as station champion; performs routine food preparation and service; and trains kitchen staff as needed. The Cook I may also prepare more complex dishes to assist the Cook III. The position is based at Franklin Dining Commons in Amherst and is onsite. It is designated as essential personnel and is subject to final budgetary and administrative approval. The schedule is 8 a.m. to 4 p.m., with alternating weekends. Work takes place in custodial or dining service environments and involves prolonged standing, carrying loads, and using cleaning chemicals or food service equipment. Applicants should submit a resume; three professional references will be requested at the finalist stage.

Requirements

At least one year of full-time or equivalent part-time experience preparing and cooking food in a hotel, restaurant, cafeteria, catering firm, government institution, 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.
Must 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 for 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, and 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 work to be accomplished.

Responsibilities

Prepare food items according to recipes and standard operating procedures, adjusting recipes as needed to produce required amounts and fill customer orders promptly.
Manage timely station opening, prep sheets, inventory levels, ingredient preparation to par levels, consistent recipe-standard production, and station sanitation.
Assign staff to station positions as needed to maximize efficiency.
Interact with customers and address questions, comments, or complaints.
Clean food preparation areas using standard procedures to maintain safety and sanitation standards.
Monitor the quality, quantity, and timeliness of food served to maintain quality control and product consistency.
Monitor customer lines and adjust food preparation or request additional help to minimize delays.
Assist higher-grade employees with more complex dishes, including soups, sauces, and gravies; may prepare complex dishes using standard or computerized recipes.
Substitute ingredient types or amounts when required to improve food appearance and quality.
Evaluate food by tasting and observing its freshness, preparation, portioning, quality, quantity, appearance, and temperature.
Store food in sanitary areas and at proper temperatures to prevent spoilage.
Communicate food and menu problems to the Cook III and supervisors.
Read and use computer-generated standard menus and recipes to prepare meals.
Train kitchen staff as needed, including on utensils and equipment used in large-quantity food preparation and cooking.
Work in other units within the food service department when assigned.
Perform other duties as assigned.