Lead Cook I – Large-Scale Kitchen

The University of Massachusetts Amherst; Amherst (MA); On-site; USD 38,000 - 52,000; Full time

Job summary

The University of Massachusetts Amherst is seeking a Cook I for the Worcester Dining Commons, located in Amherst. This full-time, on-site role involves preparing and cooking a variety of foods for large-scale service, leading a small kitchen crew, and training staff as needed.

You will ensure food quality, safety, and timely delivery, while managing prep, inventory, and station operations according to SOPs and recipes. Prior culinary experience and ServSafe certification readiness are required.

Qualifications

• At least 1 year of full-time or equivalent experience in food preparation and cooking in large-scale settings.
• A diploma or certificate from a recognized program in culinary arts or related field; may substitute for experience.
• Incumbents must be certified as food handlers within six months of the start date (ServSafe or equivalent).
• Knowledge of safe food handling, storage, preparation, and cooking in large quantities.
• Ability to train staff on utensils and equipment used in high-volume kitchens.

Responsibilities

• Prepare and cook food items per recipes and SOPs to fill orders timely.
• Lead a small team as station champion and supervise routine prep tasks.
• Train kitchen staff and assist Cook III as needed with complex dishes.
• Ensure sanitation and safety standards across the station.
• Monitor quality, quantity, and timely service; adjust cooking procedures as needed.
• Coordinate with supervisors and read computer-generated menus/recipes.

Skills

Food preparation

Team leadership

Staff training

Sanitation

Reading recipes

Education

Diploma or certificate in culinary arts or related field

Tools

Ovens

Knives

Stoves

Steamers

Fryolators

Job description

The University of Massachusetts Amherst is seeking a Cook I for the Worcester Dining Commons, located in Amherst. This full-time, on-site role involves preparing and cooking a variety of foods for large-scale service, leading a small kitchen crew, and training staff as needed.

You will ensure food quality, safety, and timely delivery, while managing prep, inventory, and station operations according to SOPs and recipes. Prior culinary experience and ServSafe certification readiness are required.