Cook I (Franklin DC Sushi Station)

About UMass Amherst

The flagship of the Commonwealth the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access fuel innovation and creativity and share and use its knowledge for the common good. Founded in 1863 UMass Amherst sits on nearly 1450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching research scholarship and creative activity. The institution advances a diverse equitable and inclusive community where everyone feels connected and valuedand thrives and offers a full range of undergraduate graduate and professional degrees across 10 schools and colleges and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental social economic and technological challenges in our world.

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. 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.

Essential Functions

• Prepares food items according to recipe and standard operating procedure to fill customer orders in a timely fashion adjusting recipes as needed to produce required amounts.
• Accountable for timely opening prep sheets and inventory levels preparation of ingredients to par levels consistent preparation of finished product to recipe standards and overall sanitation of a food station.
• Assigns staff to positions within the station as necessary for maximum efficiency.
• Interacts with customers regarding any questions comments or complaints.
• Cleans food preparation areas using standard procedures to maintain safety and sanitation standards.
• Monitors the quality quantity and timeliness of food served to maintain quality control and consistency of product served.
• Monitors the flow of business by checking the number of customers in line and adjusting food preparation procedures or requesting additional help as necessary to minimize delay for customers.
• Assists employees of higher grades in preparation of more complex dishes i.e. soups sauces gravies. May be required to prepare dishes that are more complex by using standard recipes and computerized recipes.
• May be required to substitute type and amount of ingredient to recipe to enhance appearance and quality.
• Evaluates food for quality quantity appearance temperature and taste by tasting and observing to determine proper freshness preparation and portioning.
• Stores food in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook III and supervisors to report food and menu problems.
• Reads and uses computer generated standard menus and recipes to prepare meals.
• May be assigned to other units within the food service department.

Other Functions

Performs other duties as assigned.

Minimum Qualifications (Knowledge Skills Abilities Education Experience Certifications Licensure)

• At least one (1) 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.

Physical Demands/Working Conditions

• Requires the ability to balance carry push pull stand bend reach twist lift and perform repetitive movements.
• Ability and stamina to perform manual tasks including standing for long periods of time lifting and carrying heavy objects and working under conditions of seasonal high and low temperatures.
• Exposure to the hazards of wet and slippery floors seasonal high and low temperatures and sharp surfaces.

Additional Details

This position is designated as essential personnel.

Work Schedule

• 40 hours per week; 1:30pm-9:30pm schedule rotating weekends.
• 35 weeks minimum.

Salary Information

• AFSCME Non-Exempt Grade 10.
• Classified Step Scale

Special Instructions to Applicants

Please complete online applicationand provide contact information for (3) three professional references.

The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.