Culinary Worker II (Catering)

UMass Amherst•Amherst, NY

1d•Onsite

About The Position

Performs routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed.

Requirements

One year cooking experience in the hospitality trade.
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 to give and follow simple oral and written instructions.
Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.
Ability to read and understand recipes.
Willingness to communicate with customers while performing display cooking.

Nice To Haves

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).

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 foods 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 meats, fish, poultry, vegetables and other foods 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 foods 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.
Performs other duties as assigned.