Cook I (Franklin Dining Commons)

Title: Cook I (Franklin Dining Commons)

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Franklin Dining Commons

Work Location: Amherst

Schedule: Full Time

Work Arrangement:Onsite

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

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.

Additional Details

This position is designated as essential personnel.

Working Conditions

Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Work Schedule and Work Arrangement

8am-4pm with alternating weekends

Salary Information

Pay Grade:AFSCME Grade 10

Click here to view the Classified Step Scale

This position will remain open for the time period required by any applicable collective bargaining agreement and will continue until a suitable candidate pool is identified. Interested applicants are strongly encouraged to apply early.