Culinary Worker II (Blue Wall Cafe)

The University of Massachusetts Amherst is a prestigious public research university recognized for its commitment to academic excellence, innovative research, and exemplary campus services. Within the administrative and financial operational framework of the university, the Auxiliary Enterprises sector plays a vital role in supporting the campus community through various service-oriented departments. One such department is the Blue Wall Cafe, an essential food service establishment dedicated to providing nourishing, quality meals to students, faculty, and campus visitors. Located on-site in Amherst, the Blue Wall Cafe is integral to campus life, fostering a welcoming environment where culinary expertise meets customer satisfaction. The Cafe operates under the supervision of the university's administration and finance executive area, ensuring high standards of service and compliance with health and safety regulations.

The Culinary Worker II role at the Blue Wall Cafe is a full-time, onsite position designed for individuals passionate about food preparation and service. This role is central to the smooth operation of the food service team and encompasses a wide range of kitchen-based and customer-facing tasks. As a Culinary Worker II, you will engage in cooking food in large quantities while adhering to standardized recipes and procedures to maintain consistency and quality. The position involves preparing simple meals, assisting with more complex dishes as needed, and performing display cooking to engage directly with patrons and showcase culinary skills.

This role entails significant responsibilities, including routine cleaning and maintenance of kitchen equipment and food preparation areas to ensure sanitary standards are upheld at all times. You will be responsible for meticulously cleaning cookware, utensils, and dining furniture using both manual and machine washing methods. Food handling duties also extend to peeling, chopping, washing, and cooking various ingredients, as well as transporting food items to and from storage and serving areas efficiently.

The Culinary Worker II must be vigilant in evaluating the quality of food based on taste, appearance, temperature, freshness, and portioning to guarantee the highest customer satisfaction. Skills in roasting, frying, boiling, broiling, and seasoning various types of meats, vegetables, and other ingredients will be essential in this role. A knowledge of proper food storage techniques is required to prevent spoilage and maintain food safety.

Communication is also a key element of the position, as teamwork and collaboration with fellow cooks and food service staff are necessary to resolve menu issues and maintain a smooth workflow. The ability to follow oral and written instructions accurately and contribute positively to a harmonious working environment will stand out as vital attributes.

The work schedule for this position is Monday to Friday, from 12 PM to 8 PM, with responsibilities performed primarily onsite within the custodial or dining service environments, which may involve prolonged standing and physical tasks such as carrying loads and handling cleaning chemicals and kitchen equipment. The role is designated as essential personnel, highlighting its importance to ongoing food service operations.

This position offers the opportunity to work within a dynamic, customer-focused environment that values quality, teamwork, and continuous learning in culinary arts. The salary aligns with the AFSCME Grade 09 pay scale, reflecting the role’s requirements and responsibilities. The University encourages applicants with at least six months of food service experience or formal culinary training to apply, especially those who are or will become certified food handlers through an approved program like ServSafe. Candidates should be prepared to submit references and demonstrate a commitment to maintaining high standards of food safety and customer service at all times.