Departmental Assistant (Charles River Campus Culinary Assistant)

UMass Amherst•Newton, MA

10d•$15 - $19•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. May be required to operate a cash register to make cash sales transactions.

Requirements

One year of cooking experience in the hospitality trade.
Ability to cook a variety of simple meals and to assist in the preparation of more complex dishes.
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 follow simple oral and written instructions.
Ability to provide training, work assignments and functional supervision to student employees.
Ability to give oral and/or written instructions in precise and understandable manner.
Willingness to work varied shifts and irregular hours including weekends, holidays and nights.
Ability to read and understand recipes.
Must be 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.
Communicate with Cook I, Cook II, and Cook III employees to report food and menu problems.
Makes coffee.
Separates and removes trash and garbage, and places them in designated containers.
Performs other duties as assigned.