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 for special functions and daily menus, evaluate food for quality, quantity, appearance, temperature and taste; performs other related work as required.
Essential Functions
- Prepares foods 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 IIs and Cook IIIs or other persons of a higher grade on any menu problems.
- Measures and mixes ingredients according to recipe, using kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.
- Responsible for 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.
- Instruct student 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.
- Performs related duties such as storing food at proper temperatures to prevent spoilage, cleaning and/or sterilizing cooking equipment and work areas; and transporting food from kitchen to serving areas.
- Occasionally responsible for the supervision of all catering kitchen personnel for an entire shift.
- May be assigned to other units within the food service department as business indicates.
- Requisitions from bulk storage sufficient foodstuffs, paper supplies, plastic ware and miscellaneous supplies needed to prepare and serve prepared food.
- Clean food preparation areas using standard procedures to maintain safety and sanitation standards.
- Makes coffee.
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.)
- 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 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.
- Ability to work varied shifts and/or irregular hours (i.e. weekends, holidays, nights)
- Ability to communicate with customers while performing display cooking.
- Willingness to work under exposure to hazards of wet and slippery floors, seasonal high and low temperatures (indoors as well at outdoors) and sharp surfaces.
- Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied ethnic, cultural and/or economic backgrounds.
Additional Details
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).
Work Schedule
Schedule varies based on department needs; may include weekends and holidays (40 hours per week)
Salary Information
Grade 10
Special Instructions to Applicants
Applicants should provide a resume, cover letter, and three professional references with their application.
UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, gender, gender identity or expression, age, sexual orientation, national origin, ancestry, disability, military status, or genetic information in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of the UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.