Cook I – Dining Commons, Large-Scale Prep & Lead

The University of Massachusetts Amherst; Amherst (MA); On-site; USD 42,000 - 52,000; Full time

Job summary

The University of Massachusetts Amherst seeks a Cook I for Worcester Dining Commons in Amherst. This role involves preparing meat, fish, poultry, sauces, gravies, soups in large quantities and leading a small kitchen team.

You will train kitchen staff, ensure safety and sanitation, and collaborate with supervisors. Onsite work with rotating shifts, reading menus, and assisting with complex dishes as needed.

Qualifications

• Minimum of 1 year of full-time or equivalent kitchen cooking experience.
• Certification as a food handler within 6 months (ServSafe or equivalent).
• Knowledge of large-quantity food handling, storage, preparation and cooking.
• Ability to train staff on equipment and methods used in high-volume cooking.
• Ability to read and interpret recipes and weights.
• Supervisory capability with assigning work and supervising staff.

Responsibilities

• Prepare food per SOP and recipes, ensuring quality and timely orders.
• Open, prep sheets, inventory, par levels and sanitation of the station.
• Assign staff within the station for maximum efficiency.
• Interact with customers regarding questions or complaints.
• Maintain sanitation and safety in food preparation areas.
• Monitor quality, quantity and timeliness of food served.
• Assist higher-grade staff with more complex dishes when needed.
• Read computer-generated menus and recipes to prepare meals.
• May be assigned to other units within the food service department.

Skills

Culinary kitchen experience

Food safety certification

Staff training

Recipe interpretation

Supervisory ability

Plating and presentation

Education

Culinary arts diploma/certificate

Job description

The University of Massachusetts Amherst seeks a Cook I for Worcester Dining Commons in Amherst. This role involves preparing meat, fish, poultry, sauces, gravies, soups in large quantities and leading a small kitchen team.

You will train kitchen staff, ensure safety and sanitation, and collaborate with supervisors. Onsite work with rotating shifts, reading menus, and assisting with complex dishes as needed.