Third Cook

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff.

Amherst College invites applications for the Third Cook position. The Third Cook is a full-time, year-round position.

The expected salary range for this job opportunity is: $ per hour.

The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations.

• Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families.

The Third Cook plays an essential role in delivering high-quality culinary production that supports student life and enhances the campus dining experience.

This position is responsible for preparing and producing menu components in accordance with Dining Services standards for quality, consistency, presentation, and food safety. Working collaboratively with culinary and service team members, the Third Cook helps ensure that production levels meet operational demands while exceeding customer expectations.

This role requires proficiency in foundational culinary techniques, ingredient preparation and contemporary food trends, along with a strong understanding of food history and evolving dining preferences. The Third Cook may engage directly with guests through display or demonstration cooking and is expected to maintain a professional, approachable, and service-oriented presence at all times.

The schedule varies in response to operational needs and flexibility is required, as this position may support additional production shifts, assist in other kitchen areas, or contribute to campus-wide events. As an essential services role, the Third Cook may be required to report to work or remain on duty during College closures to ensure continuity of dining operations.

All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members.

Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Failure to adhere to required food safety and allergen control practices may result in disciplinary action, up to and including termination of employment.

• Prepare assigned menu items-both hot and cold-in accordance with established Dining Services standards for quality, consistency, presentation, and portion control.
• Maintain strict adherence to health, safety, and sanitation standards, including compliance with local health department regulations and internal food safety protocols.
• Execute culinary duties safely, efficiently, and to the highest professional standards while maintaining a clean and organized workstation.
• Communicate operational needs, product shortages, and production challenges proactively and effectively to supervisors and team members to ensure seamless service.

• Support the creation, preparation, and service of menus in collaboration with culinary leadership.
• Assist with product and process refinement to improve consistency, efficiency, and quality.
• Participate in new product research, testing, and implementation of seasonal or trend-forward menu offerings.
• Identify and help resolve inconsistencies in recipes and production methods to maintain standardized outcomes across service periods.

• Monitor and maintain product levels in all storage areas during production, ensuring proper organization and accessibility.
• Inspect ingredients for quality and freshness, communicating concerns or supply needs through appropriate supervisory channels.
• Maintain accurate labeling, dating, and rotation of products to uphold food safety standards and support first-in, first-out (FIFO) practices.
• Demonstrate responsible stewardship of resources by minimizing waste, reducing product loss, and promoting sustainability in daily operations.

• Regularly monitor amherst.edu email, departmental communications, message boards, and The Daily
  -Mammoth to remain informed of College-wide updates, operational changes, meetings, and events.