Cook ; Hampshire DC

Overview

Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature, and taste. Acts as a station champion, leading a small team and performing routine tasks in preparing and serving food to order. Trains kitchen staff as needed.

• Prepares food items according to recipe and standard operating procedure to fill customer orders in a timely fashion, adjusting recipes as needed.
• Accountable for timely opening, prep sheets and inventory levels, preparation of ingredients to par levels, consistent preparation of finished product to recipe standards, and overall sanitation of a food station.
• Assigns staff to positions within the station as necessary for maximum efficiency.
• Interacts with customers regarding any questions, comments or complaints.
• Cleans food preparation areas using standard procedures to maintain safety and sanitation standards.
• Monitors the quality, quantity and timeliness of food served to maintain quality control and consistency of product served.
• Monitors the flow of business by checking the number of customers in line and adjusting food preparation procedures or requesting additional help as necessary.
• Assists employees of higher grades in preparation of more complex dishes, i.e., soups, sauces, gravies; may prepare dishes that are more complex by using standard recipes and computerized recipes.
• Evaluates food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
• Stores food in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook III and supervisors to report food and menu problems.
• Reads and uses computer generated standard menus and recipes to prepare meals.

• At least one (1) year of full-time or equivalent part-time experience in the preparation and cooking of food.
• Incumbents must be certified as food handlers within six months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e. Serv Safe).
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities.
• Ability to train staff on the types and uses of utensils and equipment used in large quantity food preparation and cooking.
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
• Physical and stamina requirements captured in the Physical Demands section.

• Requires balance, carry, push, pull, stand, bend, reach, twist, lift, and perform repetitive movements.
• Ability and stamina to perform manual tasks including standing for long periods, lifting, and carrying heavy objects, and working under conditions of seasonal high and low temperatures.
• Exposure to hazards of wet and slippery floors, seasonal high and low temperatures, and sharp surfaces.

40 hours per week; 8am-4pm, rotating weekends; may include holidays. Minimum 35 weeks.

AFSCME Non-Exempt Grade 10. Classified Step Scale.

The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.