Cook II (Catering)

Apply now Job no: 511156
Work type: Staff Full Time
Campus: UMass Amherst
Department: Catering Food
Pay Grade: 12
Categories: Classified Staff Union (CSU), Food Service/Hospitality

About UMass Amherst

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.


Job Summary

Cooks complex dishes in a catering environment; performs a variety of tasks in the preparation and cooking of food; assists Chef in the daily operation of a kitchen; performs other related work as required.


Essential Functions

  • Prepares and cooks meals following standard recipes and established procedures. In absence of Chef assumes full supervision of kitchen personnel.
  • Reads and uses menus and recipes to prepare meals.
  • Works with Chef, Catering Manager or Assistant Foods Manager to make substitutions in the menu when necessary due to a shortage of supplies or a change in the number of customers.
  • Assists Chef with required record keeping using standard forms and procedures.
  • Communicates with Chef, Catering Manager or Assistant Foods Manager on any menu problems.
  • Measures and mixes ingredients during preparation according to recipe, using kitchen utensils and equipment to prepare complex dishes according to standard recipe and using established procedures.
  • Trains kitchen personnel in the proper use of food preparation equipment to insure safe and efficient operation.
  • Ensures the safe and sanitary storage of unused food to prevent spoilage.
  • Trains kitchen personnel in the proper portion control in preparation and service of food.
  • Informs storeroom personnel of the items needed to be moved into storage and the food preparation areas.
  • Trains subordinate employees in the proper sanitary habits in the handling, preparation, serving and storage of food.
  • Prepares requisitions for supplies and food items for production.
  • Visually inspects and selects food items in the preparation of menu items.
  • Performs display cooking for catering customers during events.
  • Makes regular visual and temperature inspections of menu items in the kitchen and dining spaces to insure compliance with department standards and customer specifications.
  • Reads and employs math skills to adjust recipes.
  • Prepares fine dining menus per customer request.
  • Trains waitstaff in proper procedures/methods for fine dining service.


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

  • Two years of food services production cooking experience in a hotel, restaurant, catering business, or private institution.
  • A degree or diploma from a culinary school may be substituted for 1 year of required experience. Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities.
  • Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking.
  • Knowledge of the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
  • Knowledge of the proper quality, appearance and condition of foods.
  • Ability to read and interpret recipes and weights and measures tables.
  • Ability to give and follow oral and written instructions.
  • Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
  • Ability to maintain accurate records.
  • Knowledge of the principles, practices and techniques of supervision.


Additional Details

  • 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).
  • Occasional work off site for catering events.


Work Schedule

1st/mid shift; will include weekends and holidays


Salary Information

Grade 12


Special Instructions to Applicants

Please submit your application online and include a cover letter, resume and the names of three professional references.


UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, gender, gender identity or expression, age, sexual orientation, national origin, ancestry, disability, military status, or genetic information in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University.  To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans.  It is the policy of the UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.

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Applications close: Eastern Standard Time

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The University of Massachusetts is an Equal Opportunity/Affirmative Action, Title IX employer. All qualified applicants will receive consideration for employment without regard to race, sex, color, religion, national origin, ancestry, age over 40, protected veteran status, disability, sexual orientation, gender identity/expression, marital status, or other protected class.