Cook I (Berkshire Dining Commons)

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

Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature and taste.  Leads small teams for the preparation of more complex dishes.  Trains kitchen staff as needed.

 

Essential Functions

• Cooks food in quantities following standard recipes and established procedures adjusting recipes as needed to produce required amounts.
• Reads and uses computer generated standard menus and recipes to prepare meals.
• Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables and other foods required for daily meals.
• Communicates with Cook II or Cook III on any menu problems.
• Assists other food service staff with the preparation and cooking of more complex dishes.
• Measures and mixes ingredients according to recipe, using kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.
• Ensures the safe and sanitary storage of unused food to prevent spoilage.
• Operates kitchen equipment such as cutlery, grinders and slicers to portion and/or prepare food for cooking.
• Trains kitchen personnel in the proper portion control in preparation and service of food.
• Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.
• Ensures cleaning and/or sterilizing cooking equipment and work areas.
• Transports food from kitchen to serving areas.
• In absence of Cook II assumes supervision of kitchen personnel.

 

Other Functions

• Performs other related work as required.

 

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

• At least one year 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 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.
• Ability to train staff on 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 assist others to interpret recipes.
• Ability to give and follow oral and written instructions.
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
• Ability to stand for prolonged periods of time.
• Ability to lift and carry heavy objects.

 

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

• 40 hours per week; varies based on department needs; may include weekends and holidays.
• 35 week minimum.

 

Salary Information

• AFSCME Non-Exempt Grade 10.

 

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