Second Cook (Late Night)

Amherst•Amherst, MA

16h•$22 - $23•Onsite

About The Position

Amherst College invites applications for the Second Cook (Late Night) position. This is a full-time, year-round role supporting Dining Services in providing excellent service and menu production for the diverse campus community. The position assists the culinary team with menu item production and implementation, ensuring quality and consistency with established standards. The Second Cook is expected to contribute to a respectful, inclusive, and welcoming work environment and support a diverse workforce. This role requires proficiency in technical culinary skills, knowledge of food, its history, and trends, and the ability to produce menu components from fresh ingredients. The work schedule is flexible and may involve assisting with board plans or campus events, requiring extended shift times and the ability to report to work even when the College is closed. Flexibility, teamwork, and a willingness to assist in multiple operational areas are essential due to varying College needs and assignments.

Requirements

High School Diploma or equivalent
Equivalent combination of education/experience in lieu of minimum education and related experience
3-5 years of food preparation experience, including hot and cold food production, high volume catering/banquet production, buffet presentation, à la carte cooking, including sautéing, grilling, roasting and other fundamental cooking techniques
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 measurements required by recipe
Attention to detail
Work flexible hours based upon departmental needs, including extended shifts
Successful completion of required reference and background checks
An acceptable criminal offender records information (CORI) check
Successful completion of pre-employment physical and lift test
Valid driver’s license and successful completion of Five College Risk Management driver credentialing program

Nice To Haves

5+ years high-volume food production
Supervisory experience

Responsibilities

Provide operational supervision, directly and in conjunction with the First Cook, over daily culinary operations.
Support the culinary team with planning, production, and implementation of menus and systems.
Participate in employee training and development and the assessment of team member performance.
Provide and maintain the tools, information, resources, and support necessary for individual and team success.
Coach and supervise service staff on storage, portioning, and handling of menu items.
Perform regular inspections of Stations and Service areas to support established standards.
Maintain the accuracy of production schedules and usage reports, and communicate deficiencies.
Manage inventory levels and quality, and maintain the organization of Production Storage Areas.
Ensure the culinary operation is secure, organized, safe, and clean during production, service, and at the end of events and shifts.
Maintain a commitment to the quality of resources and work to prevent loss and eliminate waste.
Promote standards of quality, service, and safety, including all food safety standards.
Support operational standards and Health Department regulations.
Ensure all areas are maintained in an orderly, clean, and sanitary manner, and oversee the complete breakdown and cleaning of all equipment.
Ensure production of menu items are to standard.
Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality.
Support operations during downtimes and in times of need by covering stations, supervisory roles, and other roles as assigned.
Help create, manage, and serve seasonal, fresh menus from exceptional ingredients.
Assist with product and process refinement.
Assist with new product research and development.
Correct discrepancies in production sheets and recipes.