Cook I (Franklin Dining Commons)

The University of Massachusetts Amherst operates the Franklin Dining Commons as part of its Auxiliary Enterprises department, designed to provide high-quality dining services to students, faculty, and staff on campus. This dining commons is committed to offering nutritious, flavorful, and diverse meal options in a welcoming and efficient environment. As an integral part of the university's administrative and finance sector, Auxiliary Enterprises supports campus operations by delivering essential services such as dining facilities. Franklin Dining Commons emphasizes food safety, quality control, and customer satisfaction, fostering a positive experience for its patrons through its dedicated workforce and well-managed food service operations.

The role of Cook I at Franklin Dining Commons is a vital position responsible for preparing and cooking a variety of foods including meats, fish, poultry, sauces, gravies, soups, and other menu items in large-scale quantities. This full-time, onsite position works from 8am to 4pm with alternating weekend shifts, providing consistent and efficient food service to meet the demands of a busy campus dining environment. As a Cook I, the employee serves as a station champion who leads a small team during their shift, ensuring adherence to recipe standards, food safety protocols, and timely service. The position requires the ability to evaluate food for quality, quantity, appearance, temperature, and taste, maintaining high standards and customer satisfaction.

Additionally, the Cook I supports training of kitchen staff and assists higher-grade cooks in preparing more complex dishes when needed. This position plays a significant role in managing daily food preparation tasks, maintaining proper inventory levels, and sustaining the cleanliness and sanitation of the food station. Proficiency in using computerized menus and recipes, as well as adaptability in substituting ingredients to improve the appearance and quality of dishes, is essential. As Franklin Dining Commons is part of a university food service operation, the Cook I position is designated as essential personnel, underscoring the importance of consistent performance and reliability.

The department values knowledge of large-quantity food preparation techniques and safety practices. Candidates must hold food handler certification within six months of employment and have prior experience in food preparation in various settings such as restaurants, cafeterias, or catering firms. Skills in supervision, staff training, and customer interaction are key elements of this role. Working conditions include standing for prolonged periods, carrying loads, and handling cleaning chemicals and food service equipment, requiring physical stamina and attention to safety. The salary aligns with AFSCME Grade 10 pay scales, reflecting its position within collective bargaining agreements. Overall, this job offers a supportive and dynamic environment for culinary professionals looking to contribute to a respected university dining operation while furthering their career in food service management.