Prep Cook

Requirements

• Required
• -High School Diploma or equivalent.
• -1 to 3 years of related experience.
• -Equivalent work experience in lieu of minimum education and related experience; 1-3 years of food service experience.
• -Ability to work efficiently in a high-volume, fast-paced kitchen environment.
• -Basic knowledge of food preparation, kitchen operations, or willingness to learn.
• -Ability to follow standardized recipes, instructions, and food safety procedures.
• -Strong attention to detail and commitment to quality and consistency.
• -Ability to work collaboratively as part of a team.
• -Effective communication skills.
• -Commitment to working with a diverse and inclusive community.
• -Ability to work a flexible schedule, including evenings, weekends, holidays, and extended shifts.
• Preferred
• -Previous experience in food service, kitchen preparation, or a related environment.
• -Familiarity with food safety, sanitation, and kitchen equipment.
• -Experience working in a high-volume or institutional dining setting.
• -ServSafe Certification, or the ability to obtain within a specified timeframe.
• -Experience working in a diverse, team-oriented envir

Benefits

Additional Information

Amherst has taken a leadership role among highly selective liberal arts colleges and universities in successfully diversifying the racial, socio-economic, and geographic profile of its student body. The College is similarly committed to enriching its educational experience and its culture through the diversity of its faculty, administration and staff. Job Description: Amherst College invites applications for the Prep Cook position (multiple openings). The Prep Cook is a full-time, academic-year position. The position begins in mid-July 2026 and will transition to an academic-year schedule beginning in 2027. The expected salary range for this job opportunity is: $19.98 to $20.25 per hour. The salary offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status, and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Click here for Benefits Information . The Prep Cook supports Amherst College Dining Services by contributing to the preparation, production, and execution of high-quality menu items for a diverse campus community. Working as part of the culinary team, this role is responsible for performing a variety of food preparation tasks to ensure efficient kitchen operations, consistency in production, and readiness for service. The Prep Cook plays a key role in maintaining organized, clean, and well-stocked prep areas while following standardized recipes and established procedures. This position requires attention to detail, teamwork, and the ability to work effectively in a fast-paced environment while supporting the overall success of dining operations. This individual takes appropriate actions to support a diverse workforce and participates in the College's efforts to build a respectful, inclusive, and welcoming work environment. All Dining Services employees are responsible for understanding and implementing established food safety procedures and allergen prevention protocols. Team members must actively support and respond appropriately to individuals with food allergies to ensure a safe dining experience for all community members. Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues. Summary of Responsibilities: Food Preparation & Production -Prepares assigned menu items to established standards, including hot and cold foods, packaged meals, and ready-to-eat items, following standardized recipes and production methods. -Maintains compliance with operational standards and Health Department regulations. -Ensures all work areas are clean, organized, and sanitary at all times. -Sets up and replenishes food items before and during service, ensuring proper rotation and product quality. -Performs work safely and efficiently, maintaining organization before, during, and after service. -Ensures all equipment is in proper working order and that tools are used, maintained, and stored appropriately. -Communicates operational needs, challenges, and opportunities proactively and effectively. -Collaborates effectively with a diverse group of colleagues and students to support daily operations. Inventory & Product Management -Assists with inventory management of storage and supply areas. -Inspects deliveries for quality and accuracy, reporting discrepancies or deficiencies. -Communicates product needs through established ordering or reporting channels. -Supports efforts to minimize waste and loss through proper handling, storage, and usage of products.

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