Culinary Worker II (Catering)

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.

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

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

Physical Demands / Working Conditions

Additional Details

Work Schedule

Salary Information

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.