|
Departmental Assistant (Breakfast Attendant)
|
UMass Amherst
|
|
|
| Assists in the breakfast preparation and set-up of simple hot and cold foods using food service equipment and standard recipes within Hotel UMass; performs set-ups of serving areas; serves food and beverages; cleans equipment, production areas, serving and dining areas in a food service operation; washes dishes, pots, and pans. |
|
Clerical Assistant (UMass Hotel)
|
UMass Amherst
|
|
|
| The Hotel Front Desk Clerk assists in the registration of hotel guests, assigns accommodations, and maintains guest room inventory. This is a temporary, unbenefited position. |
|
Clerical Assistant (UMass Hotel)
|
UMass Amherst
|
|
|
| The Hotel Front Desk Clerk assists in the registration of hotel guests, assigns accommodations, and maintains guest room inventory. This is a temporary, unbenefited position. |
|
Departmental Assistant (Housekeeping)
|
UMass Amherst
|
|
|
| Participates in general and specific cleaning tasks of hotel guestrooms and public areas. |
|
Assistant Foods Manager (Catering)
|
UMass Amherst
|
|
|
| Supervise and participate in the management of one or more food service areas; plan and oversee food preparation and service; estimate and order food and supplies; maintain inventory of supplies and materials in accordance with quality control standards; maintains records and make reports; supervise employees and students employed in assigned areas. Performs related work as required. |
|
Dining Hall Supervisor (Blue Wall Cafe)
|
UMass Amherst
|
|
|
| Supervises unit control by placement and supervision of personnel assigned to food service unit or units under the prescribed operational schedules and guidelines of said unit(s). |
|
Baker II (Central Bakery)
|
UMass Amherst
|
|
|
| Prepares baked goods such as bread, rolls and pastries; decorate cakes and other baked goods; operates equipment such as bread slicer, mixers and ovens; inspects baking ingredients for spoilage; performs related work as required. |
|
Baker II (Central Bakery)
|
UMass Amherst
|
|
|
| Prepares baked goods such as bread, rolls and pastries; decorate cakes and other baked goods; operates equipment such as bread slicer, mixers and ovens; inspects baking ingredients for spoilage; performs related work as required. |
|
Baker II
|
UMass Amherst
|
|
|
| Prepares baked goods such as bread, rolls and pastries; decorate cakes and other baked goods; operates equipment such as bread slicer, mixers and ovens; inspects baking ingredients for spoilage; performs related work as required. |
|
Cook I (Franklin Dining Commons)
|
UMass Amherst
|
|
|
| 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. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III. |
|
Cook I (Franklin Dining Commons)
|
UMass Amherst
|
|
|
| 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. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III. |
|
Cook I (Northeast Cafes)
|
UMass Amherst
|
|
|
| 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. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III. |
|
Cook I (Blue Wall Cafe)
|
UMass Amherst
|
|
|
| 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. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III. |