Cook III (Mount Ida)

About UMass Amherst - Mount Ida Campus

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 Mount Ida Campus of UMass Amherst is located in Newton, MA adjacent to the Newton-Needham Innovation District, and the tech-focused Route 128 corridor. At Mount Ida, UMass Amherst offers an array of experiential learning opportunities to its undergraduate students, as well as a growing number of graduate and professional degree programs. The campus is growing its undergraduate career development programs with expanded access to internships and co-ops in the thriving Greater Boston area.

 

Job Summary

Working supervision of all food preparation within a Dining Hall; supervise preparation of special functions; performs related work as required.

 

Essential Functions

• Ensures that the preparation and cooking of the meals is in accordance with the established menu and recipes.
• Supervise all kitchen personnel in the preparation and cooking of the meals to ensure the quality and quantity meet established standards.
• Communicates with the Manager or Assistant Manager on the use of all unused portions.
• Read menus and recipes to get information on quantities of food to order and prepare.
• Ensures the strict adherence to the department supply systems and recipes.
• Communicates with the Manager or Assistant Manager in advance of making any changes to the menu.
• Ensures that all kitchen personnel maintain department policies and procedures.
• Follows and enforces proper sanitary procedures and methods.
• Keep records of supplies, production and usage.
• Participates in the performance evaluation of all kitchen personnel.
• Inspects food for appearance, taste and temperature for health and safety reasons.
• Supervises the preparation of food at special functions as required.

 

Other Functions

Performs other duties as assigned.

 

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

• Three (3) 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 OR any equivalent combination of the required experience and a diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a one (1) year of the required experience.
• Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts ( i.e. ServSafe certified or its equivalent HAACP Hazard Analysis And Critical Control Point).
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking.
• Knowledge of the methods and techniques for safe handling and storage of food.
• Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, etc.
• Knowledge of the standard methods and techniques used in serving food.
• Knowledge of the proper quality, appearance and condition of foods.
• Ability to judge the proper quality, appearance and condition of food by sensory observation.
• Ability to establish and maintain harmonious working relationships with others.
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
• Ability to give oral and written instructions in a precise and understandable manner.
• Ability to lift and carry heavy objects.
• Ability to conduct training.

 

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

• Rotating Schedule; 9am-5pm; may include weekends, evenings & holidays.
• 40 hours per week.

 

Salary Information

AFSCME Non-Exempt Grade 14, special recruitment rate: step 6.

 

Special Instructions to Applican