Cook II (Hampshire DC)

About UMass Amherst

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate, and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.

 

Job Summary

Supervises and assists cooks and other kitchen personnel in large-scale quantity cooking; assists Cook III in the daily operation of a kitchen; performs other related work as required.

 

Essential Functions

• Assists in the training and supervision of kitchen personnel in the preparation and cooking of meals following standard recipes and established procedures. In absence of a Cook III assume supervision of kitchen personnel.
• Works with Cook III, Assistant Foods Manager or Unit Manager to make substitutions in the menu when necessary due to a shortage of supplies or a change in the number of customers.
• Assists Cook III with required record keeping using standard forms and procedures.
• Communicates with Cook III, Assistant Foods Manager or Unit Manager on any menu problem.
• Measures and mixes ingredients during preparation according to recipe, using kitchen utensils and equipment to prepare complex dishes according to standard recipe and using established procedures.
• Instructs kitchen personnel in the proper use of all food preparation equipment to insure safe and efficient operation.
• Ensures the safe and sanitary storage of unused food to prevent spoilage.
• Instructs kitchen personnel in the proper portion control in preparation and service of food.
• Opens and/or secures the kitchen in the absence of a Cook III or unit manager.
• Trains storeroom personnel regarding items needed to be moved from storage to the food preparation areas.
• Trains subordinate employees in the proper sanitary habits in the handling, preparation, serving and storage of food.

 

Other Functions

Performs other duties as assigned.

 

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

• At least two years of full-time or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government, or private institution.
• A diploma or certificate from a recognized trade, technical or vocation school at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for one year of the required experience.
• Incumbents 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).
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities.
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
• Knowledge of the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
• Knowledge of the proper quality, appearance, and condition of foods.
• Ability to read and interpret recipes and weights and measures tables.
• Ability to follow and give oral and written instructions.
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
• Ability to maintain accurate records.
• Knowledge of the principles, practices and techniques of supervision.

 

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

National Restaurant Association Applied Food Service Sanitation certification preferred or willingness to attend the course.

 

Physical Demands/Working Conditions

Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements.

 

Additional Details

This position is designated as essential personnel.

 

Work Schedule

• Schedule will vary based on department needs; may in