Culinary Worker II

UMass Amherst; Amherst (MA); Sur place; USD 21 000 - 26 000; Plein temps

Résumé du poste

UMass Amherst in Amherst is seeking a Culinary Worker II to perform routine cooking, cleaning, and serving tasks in a food service operation. This full-time, onsite position supports the Catering Food department and requires working varied shifts, including weekends and nights.

The role emphasizes following recipes, sanitation standards, and teamwork with Cook I-III staff to ensure quality meals and smooth service for diners, students, and staff.

Qualifications

• At least six months of food service experience or completion of culinary certificate programs.
• Must obtain a food handler certification within six months of appointment.
• Ability to cook a variety of simple meals and assist with more complex dishes.
• Ability to perform display cooking.
• Knowledge of sanitary methods and proper care of kitchen and dining equipment.
• Ability to read recipes and follow instructions.
• Willing to work varied shifts including weekends, holidays, and nights.
• Ability to train and supervise student staff.

Responsabilités

• Cooks food in large quantities following recipes and procedures.
• Reads recipes and prepares simple meals.
• Cleans equipment and work areas to maintain sanitation.
• Transports and serves food to diners; assists with more complex dishes.
• Roasts, fries, seasons meats; measures ingredients.
• Communicates with team about problems and reports.

Connaissances

Food preparation

Food safety

Customer service

Display cooking

Training others

Description du poste

Title: Culinary Worker II

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Catering Food

Work Location: Amherst

Schedule: Full Time

Work Arrangement: Onsite

Job Summary

Performs routine manual and domestic job duties in a food service operation including cooking, cleaning, and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving work as needed.

Essential Functions

• Cooks food in large quantities by following recipes and standard operating procedures. May be required to perform display cooking as assigned.
• Reads computer generated recipes and menus for the preparation of simple meals.
• Cleans cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots and pans by scraping, hand washing and machine washing.
• Peels, chops, washes, and cooks foods for simple dishes.
• Transports food to and from storage areas, loads food carts, transports food to serving areas and serves food to diners.
• Assists other food services staff with the preparation of more complex dishes.
• Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables and other foods required for daily meals.
• Measures and mixes ingredients according to recipes.
• Uses kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
• Operates cutlery, grinders, and slicers to prepare and portion food for cooking.
• Evaluates food for quality, quantity, appearance, temperature and taste by tasting and observing to determine proper freshness, preparation and portioning.
• Stores foods in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook I, Cook II and Cook III employees to report food and menu problems.
• Makes coffee.
• Separates and removes trash and places it in designated containers.

Other Functions

Performs other duties as assigned.

Minimum Qualifications

• Incumbents of this position must have at least six (6) months of food service experience or completion of culinary certificate programs.
• Incumbents must be certified as food handlers within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. ServSafe).
• Ability to cook a variety of simple meals and to assist in the preparation of more complex dishes.
• Ability to perform display cooking.
• Knowledge of approved sanitary methods and procedures for the handling and serving of food.
• Knowledge of approved sanitary methods and procedures for the care and use of kitchen, dining room and food service equipment.
• Ability to use kitchen, dining room, and food service equipment.
• 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.
• Ability to follow simple oral and written instructions.
• Ability to provide training, work assignments and functional supervision to student employees.
• Ability to give oral and/or written instructions in precise and understandable manner.
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.
• Willingness to work varied shifts and irregular hours including weekends, holidays and nights.
• Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures and sharp surfaces.
• Ability to read and understand recipes.
• Willingness to communicate with customers while performing display cooking.

Additional Details

This position is designated as essential personnel.

This position is subject to final budgetary and administrative approval.

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

Monday-Friday 8:00am-4:00pm, May require weekends, evenings, and holidays based on unit needs

Salary Information

• Pay Grade: AFSCME Grade 09