Culinary Worker II (Blue Wall)

UMass Amherst•Amherst, NY

13h•Onsite

About The Position

The Culinary Worker II works in the Blue Wall Cafe, performing routine manual and domestic duties in a food service operation, including cooking, cleaning, and serving food. The position is onsite in Amherst and is designated as essential personnel. The role is subject to final budgetary and administrative approval. The work is performed 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.–9:30 p.m., Monday through Friday. Applicants must submit a resume and be prepared to provide contact information for three professional references. References will be checked at the finalist stage. The position will remain open for the period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified.

Requirements

At least six months of food service experience or completion of a culinary certificate program.
Obtain food-handler certification through a University of Massachusetts-approved recognized program, 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 and willingness to communicate with customers while doing so.
Knowledge of approved sanitary methods and procedures for handling and serving food and for caring for and using 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 prolonged standing, lifting and carrying heavy objects, and working in seasonal high and low temperatures.
Ability to follow simple oral and written instructions and 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 hazards including wet and slippery floors, seasonal high and low temperatures, and sharp surfaces.
Ability to read and understand recipes.

Responsibilities

Cook food in large quantities by following recipes and standard operating procedures; perform display cooking when 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 food for simple dishes.
Transport food to and from storage areas, load food carts, transport food to serving areas, and serve diners.
Assist other food services staff with preparing more complex dishes.
Roast, fry, boil, broil, and season meat, 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, and taste by tasting and observing freshness, preparation, and portioning.
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 it in designated containers.
Perform related work as required.