Culinary Worker II (Charles River Campus)

The University of Massachusetts Amherst; Newton, Northern (MA, KY); Hybrid; USD 42,000 - 52,000; Full time

Job summary

The University of Massachusetts Amherst seeks a Culinary Worker II for the Mt Ida Dining operation at the Charles River Campus in Newton. This full-time onsite role involves cooking, cleaning, and serving food in a busy campus dining operation.

This position is essential personnel. Schedule is Mon–Fri, 11:30 am–7:30 pm, with possible weekends and holidays. Onsite work requires adherence to safety standards and teamwork with dining staff.

Qualifications

• At least six months of food service experience or completion of a culinary certificate.
• Food handler certification within six months of the appointment start date.

Responsibilities

• Cook food in large quantities following recipes and standard procedures; may perform display cooking.
• Read recipes and menus for simple meals; assist with more complex dishes as needed.
• Clean cooking equipment, work areas, and dining spaces; transport and portion food.
• Prepare soups, salads, desserts, dressings, gravies, sauces, and stews; operate kitchen tools.
• Ensure food quality, temperature, and portioning; store foods properly to prevent spoilage.
• Communicate with Cook I-III about issues; perform coffee making and trash disposal.

Education

Culinary certificate program

Job description

Title: Culinary Worker II (Charles River Campus)

Executive Area: Administration and Finance

College/School/MBU: Auxiliary Enterprises

Department: Mt Ida Dining

Work Location: Newton

Schedule: Full time

Work Arrangement: Onsite

Job Summary

The Culinary Worker II performs routine manual and domestic job duties in a food service operation including: cooking, cleaning, and serving food. The basic purpose of this role 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 food 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 garbage, and places them 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 have completed a culinary certificate program.
• 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 and communicate with customers while doing so.
• Knowledge of approved sanitary methods and procedures for the handling and serving of food as well as for the care and use of kitchen, dining room, and food service equipment.
• Ability to use kitchen, dining room, and food service equipment.
• Ability to give and follow simple oral and written instructions.
• Ability to establish rapport, maintain harmonious working relationships, and deal effectively with customers and agency personnel from varied backgrounds.

Preferred Qualifications

Ability to read and understand recipes.

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; 11:30 am-7:30 pm. May require weekends and holidays.

Salary Information

Pay Grade: AFSCME Grade 09, Step 6