Second Cook (multiple openings)

Amherst College•Amherst, NY

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 that food quality and quantity meet established standards. The role prepares menu components using fresh, high-quality ingredients and contributes culinary knowledge and skill to a culture of quality, consistency, and continuous improvement. The position includes operational supervision, both directly and in conjunction with the First Cook, and supports menu planning, production, and implementation. The Second Cook helps train and assess team members, coaches service staff, oversees stations and storage areas, maintains inventory and production records, and ensures kitchen operations are secure, organized, safe, and clean. The role also supports food safety and allergen prevention procedures, recipe and production standards, and menu development and refinement. A flexible schedule with extended shift times is required to meet student and community needs throughout the day, week, and year. This position is designated to provide essential services, so the employee may be required to report to work or remain on duty when the College is closed. The expected salary range is $22.49 to $22.65 per hour; the salary offered may vary based on relevant education, training, experience, tenure status, and other nondiscriminatory business considerations. Amherst College offers a comprehensive benefits package.

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, 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 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.
Support the culinary team with 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 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 at the end of events and shifts.
Prevent loss and eliminate waste while maintaining the quality of resources.
Promote quality, service, and workplace safety standards, including food safety standards and time and temperature controls.
Support operational standards and Health Department regulations.
Maintain orderly, clean, and sanitary areas and oversee the 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 or operational needs.
Help create, manage, and serve seasonal, fresh menus using exceptional ingredients.
Assist with product and process refinement and new product research and development.
Correct discrepancies in production sheets and recipes.
Understand and implement food safety procedures and allergen prevention protocols, and respond appropriately to individuals with food allergies.