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Cook III (Mount Ida)
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Mt. Ida - Newton
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| Working supervision of all food preparation within a Dining Hall; supervise preparation of special functions; performs related work as required.
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Cook II (Hampshire DC)
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UMass Amherst
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| 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. |
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Culinary Worker II (Worcester DC)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed. |
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Head Dishroom Attendant (Worcester DC)
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UMass Amherst
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| Directs the operation of a dish room, supervising dish room personnel and participating in manual tasks involved in cleaning tableware, utensils, equipment and work areas; provide training for new employees; performs related work as required. |
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Pot Washer II (Worcester DC)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including pot washing, dish washing, cleaning, serving food and cooking. Primary duties are to wash pots and pans and to assist with various other cleaning and cooking tasks as needed.
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Cook I (Worcester DC)
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UMass Amherst
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| 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.
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Culinary Worker II (Hampshire DC)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed. |
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Culinary Worker II (Berkshire Dining Commons)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including: cooking, cleaning and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed. |
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Cook I (Franklin Dining Commons)
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UMass Amherst
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| 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. |
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Pot Washer II (Franklin Dining Commons)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including pot washing, dish washing, cleaning, serving food and cooking. Primary duties are to wash pots and pans and to assist with various other cleaning and cooking tasks as needed. |
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Storekeeper II (CC Loading Dock)
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UMass Amherst
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| Receive, store and distribute goods, materials and supplies. Receive product, inspect and compare quantities and prices of product by using the FoodPro Software System. May work in the freezer. Assist in maintaining inventory. Perform administrative duties requiring a degree of decisions for conformance with regulations, application of schedules and coordination of activities. Maintain the First In First Out Program (FIFO), responsible for all records and assemble and package all food, supplies, materials and equipment for distribution. |
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Culinary Worker II (Blue Wall)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including cooking, cleaning, and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed.
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Manager of Catering
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UMass Amherst
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| The Manager of Catering provides management of the UMass Catering Department and all-alcoholic beverage sales and services. Ensures a high level of service for guests. Oversees marketing, operations and fiscal responsibilities, and establishes long lasting community relationships that make an impact on the success of the department. |
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Executive Sous Chef (Catering)
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UMass Amherst
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| Under the supervision of the Director, UMass Catering, the Executive Sous Chef is responsible for management of the production area of UMass Catering to include food preparation, recipe and menu development, staff scheduling as well as and culinary initiatives. The incumbent of this position also works with the Director, UMass Catering in formulating a yearly food budget for the UMass Catering Department. |
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Culinary Worker II (Blue Wall)
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UMass Amherst
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| Performs routine manual and domestic job duties in a food service operation including cooking, cleaning, and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed. |
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Associate Director Dining Services (Campus Center Zone - Catering & Retail Dining)
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UMass Amherst
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| Under the direction of the Director Residential dining/Retail the Associate Director of Dining Services is responsible for the management of UMass Catering and Campus Center Blue Wall. This position will perform in accordance with university policy, administrative duties as outlined; and is responsible for multi-unit supervision including responsibility and oversight of management teams, supervisors, and chefs. The Associate Director of Dining Services has operational, marketing, and financial oversight and responsibility for UMass Catering and Campus Center Blue Wall. |
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Assistant Manager Retail Dining (Blue Wall)
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UMass Amherst
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| Under the direct supervision of the Campus Center (Blue Wall) General Manager, the Assistant Manager Dining Services is responsible for the day-to-day operations of Campus Center Dining, in the areas of quality control, program enhancement, food purchasing, food production, quality assurance, line presentation, staff scheduling and customer service. This position is also responsible for the planning and the implementation of special projects designated by the General Manager as deemed necessary. The projects will include operations management, marketing programs, customer services, training, catering, quality assurance and the supervision of an additional operation and special events, as needed. In the absence of the General Manager, the Assistant Manager is responsible for the Campus Center for night duties and every other weekend. |
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Departmental Assistant (Housekeeping - Hotel UMass)
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UMass Amherst
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| Participates in general and specific cleaning tasks of hotel guestrooms and public areas. |
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Assistant Foods Manager (Catering)
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UMass Amherst
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| Supervises the personnel and the duties of the assigned personnel of a prescribed food service unit or units and assumes the responsibilities of the manager of the unit or units in the absence of the manager. Performs related work as required. |
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Accommodations Clerk II
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UMass Amherst
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| Serves hotel guests as the initial point of contact and monitors all aspects of their accommodation. |