Lead Cook I — Night Shift, Onsite, Train Kitchen Team

University of Massachusetts Amherst; Amherst (MA); On-site; USD 36,000 - 48,000; Full time

Job summary

University of Massachusetts Amherst is seeking a Cook I to join the Worcester Dining Commons team, with a 4:30pm-12:30am schedule and onsite work in Amherst. You will prepare a variety of foods to serve large numbers, ensuring quality, taste, and safety.

The role includes leading a small station, guiding staff, and assisting with more complex dishes when needed. You will train kitchen staff, monitor inventory and sanitation, and coordinate with supervisors to meet customer needs.

Qualifications

• At least one year of full-time or equivalent part-time experience in food preparation/cooking in large-scale settings.
• Diploma or certificate in culinary arts or related field may substitute for experience.
• Incumbents must be certified as a food handler (e.g., ServSafe) within six months of starting.
• Knowledge of standard methods for food handling, storage, preparation and cooking.
• Ability to train staff on equipment and recipes.
• Ability to supervise and assign work to staff as needed.

Responsibilities

• Prepare food items according to recipes and SOPs; adjust recipes to meet demand.
• Ensure timely opening, prep sheets, inventory, and sanitation of station.
• Assign staff within the station for efficiency.
• Interact with customers regarding questions or issues.
• Maintain food safety, quality, and portion control.
• Monitor customer lines and adjust prep as needed to minimize delays.
• Assist higher-grade staff with more complex dishes and recipes.
• Substitute ingredients to improve appearance and quality.
• Read and follow recipes and measurement tools.

Skills

Food preparation

Culinary arts

Food handling

Education

Culinary arts diploma/certificate

Job description

University of Massachusetts Amherst is seeking a Cook I to join the Worcester Dining Commons team, with a 4:30pm-12:30am schedule and onsite work in Amherst. You will prepare a variety of foods to serve large numbers, ensuring quality, taste, and safety.

The role includes leading a small station, guiding staff, and assisting with more complex dishes when needed. You will train kitchen staff, monitor inventory and sanitation, and coordinate with supervisors to meet customer needs.