Cook II (Concessions)

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

Cooks dishes on Mobile Food Trucks; performs a variety of tasks in the preparation and cooking of food; performs all duties required for the daily operation of a mobile food truck including driving, training, inspecting food for quality and cash management.

Essential Functions

• Assists in the training and supervision of kitchen personnel in the preparation and cooking of meals following standard recipes and established procedures.
• 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.
• Instructs and supervises food truck personnel in the preparation and cooking of meals following standard recipes and established procedures and in the proper use of all food preparation equipment to ensure safe and efficient operation.
• Ensures the safe and sanitary storage of unused food to prevent spoilage.
• Instructs kitchen personnel in the proper portion control in preparation and service of food.
• Drives Mobile Food truck to various locations on and off campus; opens on time according to communicated schedule.
• Maintains the vehicle in good condition through periodic cleaning, by checking oil levels and tire pressure, doing fuel and propane filling, and scheduling regular service at Physical Plant. Reports any damage to the Assistant Manager or Manager.
• Trains subordinate employees in the proper sanitary habits in the handling, preparation, serving and storage of food.
• Coordinates movement of necessary items from storage to the mobile food truck.
• Opens and/or secures the kitchen/mobile food truck in the absence of a Cook III or unit manager.
• Handles cash according to standard department policies. Must maintain supervisor cash handling access.

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

• At least two years of full-time or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government, or private institution.
• A diploma or certificate from a recognized trade, technical or vocation school at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for one year of the required experience.
• 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).
• Valid Driver's license (Class D).
• 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 follow and give 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.

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

• Experience with propane fired commercial cooking equipment.
• National Restaurant Association Applied Food Service Sanitation certification preferred or willingness to attend the course.

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 the 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; Schedule will vary based on department needs; may include weekends and holidays.
• 35 weeks minimum.

Salary Information

• AFSCME Non-Exempt Grade 12
• Classified Step Scale

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.