Culinary Worker II; Catering

Culinary Worker II (Catering) About the University

The University of Massachusetts Amherst is a nationally ranked public land‑grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450 acres in scenic Western Massachusetts and boasts state‑of‑the‑art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued—and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors.

We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world.

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.

• Cook food in large quantities by following recipes and standard operating procedures. May be required to perform display cooking as assigned.
• Read computer‑generated recipes and menus for the preparation of simple meals.
• Clean cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots and pans by scraping, hand washing and machine washing.
• Peel, chop, wash, and cook foods for simple dishes.
• Transport food to and from storage areas, load food carts, transport food to serving areas and serve food to diners.
• Assist other food services staff with the preparation of more complex dishes.
• Roast, fry, boil, broil and season meats, fish, poultry, vegetables, and other foods required for daily meals.
• Measure and mix ingredients according to recipes.
• Use kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
• Operate cutlery, grinders, and slicers to prepare and portion food for cooking.
• Evaluate food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
• Store foods in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicate with Cook I, Cook II and Cook III employees to report food and menu problems.
• Make coffee.
• Separate and remove trash and garbage, and place them in designated containers.

• Perform related work as required.

• Have at least six (6) months of food service experience or completion of a culinary certificate program.
• Be certified as a food handler within six months of the appointment start date through a recognized program approved by the University of Massachusetts (e.g., Serv Safe).
• 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 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.
• Ability to read and understand recipes.
• Willingness to communicate with customers while performing display cooking.

• Requires the ability to 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…