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Prep Cook

posted November 15, 2018

Amherst College
Amherst, MA
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655153 l

About This Job

The Second Cook is a full time, year round position, job group and level AO-3. The Second Cook supports the efforts of Amherst College Dining Services by providing the campus community with excellent service by leading the culinary team in production of our menus. This position supports a diverse workforceand participates in the College’s efforts to create a respectful, inclusive, and welcoming work environment. This position ensures that the quantity and quality of our production are consistent with our standards and works with all members of the team to meet and exceed the expectations of our customers. This individual produces menu components from fresh and exceptional ingredients and is proficient in the technical skill and knowledge required to achieve this, being well versed in food, its history, and trends.

The work schedule varies and corresponds to the College’s operational needs, but generally is Monday – Friday 6:00 AM – 2:30 PM. This position may assist with morning coverage in student dining or assist with catering and campus-wide events. As our work is central to student life, their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and should report to work, or remain on duty even though the College is closed.

The Second Cook is a full time, year round position, job group and level AO-3. The Second Cook supports the efforts of Amherst College Dining Services by providing the campus community with excellent service by leading the culinary team in production of our menus. This position supports a diverse workforceand participates in the College’s efforts to create a respectful, inclusive, and welcoming work environment. This position ensures that the quantity and quality of our production are consistent with our standards and works with all members of the team to meet and exceed the expectations of our customers. This individual produces menu components from fresh and exceptional ingredients and is proficient in the technical skill and knowledge required to achieve this, being well versed in food, its history, and trends.

The work schedule varies and corresponds to the College’s operational needs, but generally is Monday – Friday 6:00 AM – 2:30 PM. This position may assist with morning coverage in student dining or assist with catering and campus-wide events. As our work is central to student life, their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and should report to work, or remain on duty even though the College is closed.

Key Responsibilities

Supervision

  • Provide operational supervision, both directly and in conjunction with the First Cook, over the daily culinary operations while supporting the culinary team with the planning, production and implementation of menus and systems
  • Participate in employee training and development and the assessment of team member performance
  • Provide and maintain the tools, information, resources, and support necessary to enable individual and the team’s success
  • Coach and Supervise service staff on storage, portioning, and handling of menu items
  • Perform regular inspections of Stations and Service areas in support of established standards
  • Maintain the accuracy of production schedules and usage reports, communicate deficiencies
  • Manage inventory levels and quality; maintain the organization of Production Storage Areas
  • Insure that the Culinary operation is secure, organized, safe and clean during production, service and at the close of business
  • Maintain a commitment to the quality of our resources and work to prevent loss and eliminate waste
  • Promote our standards of quality and service and the safety of our work environment

Preparation

  • Support the operational standards and Health Department regulations
  • Ensure all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment
  • Ensure production of menu items are to standard
  • Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality

Menus

  • Help create, manage, and serve seasonal, fresh menus from exceptional ingredients
  • Assist with product and process refinement
  • Assist with new product research and development
  • Corrects discrepancies in production sheets and recipes

Physical and Environmental Demands

  • Frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levels
  • Ability to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistance
  • Constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists. Position requires; bending, squatting and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stairs
  • Manual dexterity including grasping and manipulating tools/equipment, and adjusting controls
  • Close visual concentration including the ability to perceive color, contrast, and depth is also required as well as the ability to taste and work with any and all ingredients used

Qualifications

Required

High School Diploma or equivalent

Current ServSafe Manager Certification or be able to achieve within (6) months of employment

Allergen Awareness as required by the Commonwealth of Massachusetts

  • 2 - 5 years of food preparation experience including hot and cold food production, high volume catering/banquet production, buffet presentation, a’la carte cooking, baking, and pastry
  • Proficient in Microsoft Word and Excel
  • Strong verbal and written communication, customer service, organizational, and time management skills
  • Ability to taste and work with any and all ingredients used
  • Ability to mathematically reduce and expand measurements required by recipe
  • Attention to detail
  • Work flexible hours based upon departmental needs including extended shifts
  • Commitment to or experience working with a diverse community
  • Must successfully complete a pre-employment physical and lift test

Preferred

  • Associate’s degree or equivalent in Culinary Arts
  • Supervisory experience

Interested candidates should submit a cover letter, resume, and the names and contact information (email and/or telephone numbers) for three professional references. Applications will be reviewed until position is filled.

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About This Employer

Amherst College

220 South Pleasant Street
Amherst, MA 01002

(413) 542-2000

About Amherst College

For almost two centuries, Amherst has been educating a talented, diverse student body. Amherst’s historical “firsts” include the world’s first intercollegiate baseball game, the country’s first collegiate athletics program and the nation’s first undergraduate neuroscience program. The first (and so far only) Amherst graduate to serve as president of the United States was Calvin Coolidge, Class of 1895.

Located adjacent to Amherst, a town of 35,000 people in the western part of the state, Amherst College has a scenic 1,000-acre campus and includes a 500-acre wildlife sanctuary. 

Since our 1821 founding, Amherst has demonstrated steadfast confidence in the value of the liberal arts and the importance of critical thinking. Today, our financial aid program is among the most substantial in the nation, and our student body is among the most diverse. Small classes, an open curriculum and a singular focus on undergraduate education ensure that leading scholars engage daily with talented, curious students, equipping them for leadership in an increasingly global and complex world.