"Culinary Worker II (Concessions)"

Job Summary

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.

Essential Functions

• Cooks food in large quantities by following recipes and standard operating procedures. May be required to perform display cooking as assigned.
• Reads computer generated recipes and menus for the preparation of simple meals.
• Cleans cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots and pans by scraping, hand washing and machine washing.
• Peels, chops, washes, and cooks foods for simple dishes.
• Transports food to and from storage areas, loads food carts, transports food to serving areas and serves food to diners.
• Assists other food services staff with the preparation of more complex dishes.
• Roasts, fries, boils, broils and seasons meats, fish, poultry, vegetables, and other foods required for daily meals.
• Measures and mixes ingredients according to recipes.
• Uses kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
• Operates cutlery, grinders, and slicers to prepare and portion food for cooking.
• Evaluates food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
• Stores foods in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook I, Cook II and Cook III employees to report food and menu problems.
• Makes coffee.
• Separates and removes trash and garbage, and places them in designated containers.

Other Functions

Performs related work as required.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

Incumbents of this position must have at least six (6) months of food service experience or completion of culinary certificate program. 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. ServSafe). 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 follow simple oral and written instructions. Ability to give oral and/or written instructions in precise and understandable manner. 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.

Physical Demands/Working Conditions

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 of time, 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.

Additional Details

This position is designated as essential personnel.

Work Schedule

40 hours per week; varies based on department needs; may include evenings, weekends, and holidays. 35 weeks minimum

Salary Information

AFSCME Non-Exempt Grade 09.

Special Instructions to Applicants

Please complete online application and provide contact information for (3) three professional references. The University of Massachusetts Amherst welcomes all qualified applicants and complies with all state and federal anti-discrimination laws.

About UMass Amherst

The flagship of the Commonwealth, 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.