Culinary Worker II (Worcester Dining Commons)

UMass Amherst•Amherst, NY

9d•Onsite

About The Position

The Culinary Worker II performs routine manual and domestic duties in a food service operation, including cooking, cleaning, and serving food. The role primarily involves preparing food and assisting with cleaning and food service as needed. The position is based at Worcester Dining Commons in Amherst and is onsite. The worker prepares meals by following recipes and standard operating procedures, may perform display cooking, supports preparation of simple and complex dishes, evaluates food quality and safe storage, and serves food to diners. The role also includes cleaning food service areas and equipment, transporting food, and communicating food or menu problems to Cook I, Cook II, and Cook III employees. Work takes place in custodial or dining service environments and involves prolonged standing, carrying loads, and using cleaning chemicals or food service equipment. The position is designated as essential personnel and is subject to final budgetary and administrative approval.

Requirements

At least six months of food service experience or completion of a culinary certificate program.
Obtain food-handler certification through a recognized program approved by the University of Massachusetts, such as ServSafe, within six months of the appointment start date.
Ability to cook a variety of simple meals and assist in preparing more complex dishes.
Ability to perform display cooking.
Knowledge of approved sanitary methods and procedures for handling and serving 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 and stamina to perform manual tasks, including standing for long periods, lifting and carrying heavy objects, and working in seasonal high and low temperatures.
Ability to follow simple oral and written instructions.
Ability to give oral and/or written instructions precisely and understandably.
Ability to establish rapport, maintain harmonious working relationships, and deal effectively with customers and agency personnel from varied backgrounds.
Willingness to work varied shifts and irregular hours, including weekends, holidays, and nights.
Willingness to work around wet and slippery floors, seasonal high and low temperatures, and sharp surfaces.
Ability to read and understand recipes.
Willingness to communicate with customers while performing display cooking.
Submit a resume with the application and be prepared to provide contact information for three professional references.

Responsibilities

Cook food in large quantities by following recipes and standard operating procedures; perform display cooking as assigned.
Read computer-generated recipes and menus to prepare simple meals.
Clean cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots, and pans by scraping, hand washing, and machine washing.
Peel, chop, wash, and cook foods for simple dishes.
Transport food to and from storage areas, load food carts, transport food to serving areas, and serve food to diners.
Assist other food services staff with preparing more complex dishes.
Roast, fry, boil, broil, and season meats, fish, poultry, vegetables, and other foods for daily meals.
Measure and mix ingredients according to recipes.
Use kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
Operate cutlery, grinders, and slicers to prepare and portion food for cooking.
Evaluate food quality, quantity, appearance, temperature, taste, freshness, preparation, and portioning by tasting and observing.
Store food in sanitary storage areas at proper temperatures to prevent spoilage.
Communicate food and menu problems to Cook I, Cook II, and Cook III employees.
Make coffee.
Separate and remove trash and garbage and place them in designated containers.
Perform related work as required.