Cook I (Worcester Dining Common)

The University of Massachusetts Amherst is a renowned public research university dedicated to fostering a supportive and dynamic community that promotes academic excellence and innovation. Among its various auxiliary enterprises, the Worcester Dining Commons serves as a vital part of the campus dining experience, providing quality food services to students, faculty, staff, and visitors. The Worcester Dining Commons is committed to delivering nutritious, flavorful, and diverse meal options while maintaining the highest standards of food safety, hygiene, and sustainability. As part of its mission to support campus life, the dining facility employs dedicated culinary professionals who manage the preparation and delivery of large-scale food service operations efficiently and with exceptional care.

The position of Cook I at Worcester Dining Commons embodies the essential role of culinary expertise and leadership within the food service team. This full-time, onsite role located in Amherst, Massachusetts, offers a dynamic work environment within the Administration and Finance division under Auxiliary Enterprises. The Cook I is responsible for preparing and cooking a wide range of food items including meat, fish, poultry, sauces, gravies, soups, and other dishes in substantial quantities suitable for large groups. Precision and attention to detail are critical as the cook evaluates food quality based on quantity, appearance, temperature, and flavor to ensure each dish meets the established recipes and standards.

Acting as a station champion, the Cook I leads a small kitchen team by assigning tasks and maintaining workflow with maximum efficiency, while also performing routine food preparation and service duties. Training of kitchen staff members is an integral part of the role, promoting continuous learning and excellent food preparation techniques across the team. This position collaborates closely with higher-level culinary staff, assisting Cook III personnel by preparing complex dishes and adapting recipes to enhance quality and presentation when necessary. The Cook I must be adept with computerized recipes and standard operating procedures, maintaining rigorous sanitation and safety standards throughout food preparation and storage areas. Communication is key, as the Cook I handles customer interactions regarding inquiries, complaints, or comments and coordinates with supervisors to resolve menu or food-related issues.

The work schedule for this position includes afternoon and late evening shifts, covering 2:30 p.m. to 10:30 p.m. and 4:30 p.m. to 12:30 a.m., with rotating weekends and holidays, reflecting the essential personnel status of the role. This ensures ongoing support for the dining services during peak operational hours. The salary for this position aligns with the AFSCME Grade 10 pay scale, providing competitive compensation for the culinary skills and leadership required.

In summary, the Cook I at Worcester Dining Commons offers an exciting opportunity to be part of a respected university dining service that values quality food preparation, teamwork, and professional growth. Ideal candidates will bring culinary experience, a strong commitment to food safety and sanitation, and the ability to effectively lead and train staff in a fast-paced kitchen environment. This job is perfect for those passionate about culinary arts and eager to contribute to enriching the dining experience on campus, while enjoying stable employment within a well-established institution.