Second Cook (multiple openings)
About The Position
Amherst College is hiring multiple full-time, year-round Second Cooks for Betty's Kitchen (AM and PM) and the Catering Kitchen. The Second Cook assists with preparing, producing, and executing menu items across Dining Services, ensuring food quality and quantity meet established standards. The role prepares menu components using fresh, high-quality ingredients and applies culinary knowledge and techniques while working collaboratively with the culinary team to meet community expectations and support continual improvement. This position provides operational supervision of daily culinary operations, directly and in conjunction with the First Cook, and supports menu planning, production, and implementation. It also contributes to employee training and development, service-area oversight, inventory and production reporting, food safety, and the cleanliness and security of culinary operations. The Second Cook supports operations in other stations or roles as assigned and assists with seasonal menu development and refinement of products and processes. The schedule must be flexible and may include extended shifts. Because the position provides essential services, the employee may be required to report to work or remain on duty when the College is closed. Dining Services employees must follow food safety and allergen-prevention protocols and appropriately support individuals with food allergies.
Requirements
- High school diploma or equivalent; equivalent work experience may be accepted in lieu of minimum education and related experience.
- 3–5 years of food preparation experience, including hot and cold food production, high-volume catering or banquet production, buffet presentation, à la carte cooking, and fundamental techniques such as sautéing, grilling, and roasting.
- Strong verbal and written communication, customer service, organizational, and time-management skills.
- Ability to taste and work with any and all ingredients used.
- Ability to mathematically reduce and expand recipe measurements.
- Attention to detail.
- Ability to work flexible hours based on departmental needs, including extended shifts.
- Experience supporting initiatives that foster an inclusive and respectful environment.
- Successful completion of required reference and background checks.
- Acceptable criminal offender records information (CORI) check.
- Successful completion of a pre-employment physical and lift test.
Nice To Haves
- 5+ years of high-volume food production experience.
- Supervisory experience.
Responsibilities
- Provide operational supervision of daily culinary operations, directly and in conjunction with the First Cook, while supporting menu planning, production, and implementation.
- Participate in employee training and development and assessment of team-member performance.
- Provide and maintain the tools, information, resources, and support needed for individual and team success.
- Coach and supervise service staff on storage, portioning, and handling of menu items.
- Inspect stations and service areas regularly to support established standards.
- Maintain accurate production schedules and usage reports, and communicate deficiencies.
- Manage inventory levels and quality and keep production storage areas organized.
- Keep culinary operations secure, organized, safe, and clean during production, service, and after events and shifts.
- Maintain resource quality and prevent loss and waste.
- Promote quality, service, and workplace safety standards, including food safety controls for time and temperature.
- Support operational standards and Health Department regulations.
- Maintain orderly, clean, and sanitary areas and oversee the complete breakdown and cleaning of equipment.
- Ensure menu items are produced to standard, recipes are followed, uniform production standards are met, and food is of the highest possible quality.
- Cover stations, supervisory roles, and other roles as assigned by First Cooks and Culinary Leadership during downtimes and operational needs.
- Help create, manage, and serve seasonal menus using fresh, exceptional ingredients.
- Assist with product and process refinement and new-product research and development.
- Correct discrepancies in production sheets and recipes.
- Follow established food safety procedures and allergen-prevention protocols and respond appropriately to individuals with food allergies.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
