Cook I (Franklin Dining Commons)

UMass Amherst•Amherst, NY

6d•Onsite

About The Position

Cook I prepares and cooks food in large-scale quantities, including meat, fish, poultry, sauces, gravies, soups, and other foods. The role evaluates food quality, quantity, appearance, temperature, and taste; leads a small team as station champion; and performs routine food preparation and made-to-order service. 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 performed onsite. It is designated as essential personnel and is subject to final budgetary and administrative approval. Work takes place in custodial or dining service environments and involves prolonged standing, carrying loads, and using cleaning chemicals or food service equipment. The schedule is 1:30 p.m. to 9:30 p.m., with alternating weekends.

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, with a major 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 on 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 the proper quality, appearance, and condition of foods.
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 nature of the job.

Responsibilities

Prepare food according to recipes and standard operating procedures, adjusting recipes as needed to produce the required quantities and fill customer orders promptly.
Manage timely station opening, prep sheets, inventory levels, ingredient preparation to par levels, consistent finished products, and station sanitation.
Assign staff to station positions as needed to maximize efficiency.
Interact with customers to address questions, comments, or complaints.
Clean food preparation areas using standard procedures to maintain safety and sanitation.
Monitor food quality, quantity, and timeliness to maintain product quality and consistency.
Monitor customer lines and adjust food preparation or request additional help to minimize delays.
Assist higher-grade employees with complex dishes, including soups, sauces, and gravies, and prepare more complex dishes when required.
Substitute ingredient types or amounts when required to enhance a dish's appearance and quality.
Evaluate food freshness, preparation, portioning, quality, quantity, appearance, temperature, and taste by tasting and observing.
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.
Train kitchen staff as needed on utensils, equipment, and food preparation and cooking practices.
Work in other units within the food service department when assigned.
Perform other duties as assigned.