Second Cook

Requirements

• Required
• -High School Diploma or equivalent
• -Equivalent work experience in lieu of minimum education and related experience
• -3-5 years of food preparation experience, including hot and cold food production, high volume catering/banquet production, buffet presentation, à la carte cooking, including sautéing, grilling, roasting, and other fundamental cooking techniques

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 Second Cook position. The Second Cook is a full-time, year-round position. The expected salary range for this job opportunity is: $22.10 to $23.75/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 Second Cook supports the efforts of Amherst College Dining Services in providing the campus community with excellent service and production of our menus. This position assists the culinary team with the production and implementation of menu items. This position ensures that the quantity and quality of our production are consistent with our standards and works with all members of the team to meet and exceed the expectations of our customers. This individual produces menu components from fresh and exceptional ingredients and is proficient in the technical skills and knowledge required to achieve this, being well-versed in food, its history, and trends. The work schedule changes often and corresponds to the College's operational needs. The position may assist with board plan coverage in student dining and/or assist with campus-wide events. As our work is central to student life, their needs occur at a variety of times throughout the day, week, and year, and as such, a flexible schedule with extended shift times is required. In addition, the position is designated to provide essential services and should report to work or remain on duty even though the College is closed. Food Safety and Allergen Awareness 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. Summary of Responsibilities: Supervision -Provide operational supervision, both directly and in conjunction with the First Cook, over the daily culinary operations while supporting the culinary team with the planning, production, and implementation of menus and systems -Participate in employee training and development and the assessment of team member performance -Provide and maintain the tools, information, resources, and support necessary to enable the individual and the team's success. -Coach and supervise service staff on storage, portioning, and handling of menu items -Perform regular inspections of Stations and Service areas in support of established standards -Maintain the accuracy of production schedules and usage reports, and communicate deficiencies -Manage inventory levels and quality; maintain the organization of Production Storage Areas -Ensure the culinary operation is secure, organized, safe, and clean during production, service, and at the end of events and shifts. -Maintain a commitment to the quality of our resources and work to prevent loss and eliminate waste -Promote our standards of quality, service, and the safety of our work environment. This includes all food safety standards, including time and temperature as a control Preparation -Support the operational standards and Health Department regulations -Ensure all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment. -Ensure production of menu items is to standard -Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality Operational Coverage -Support operations during downtimes and in times of need by covering stations, supervisory roles, and other roles as assigned by First Cooks and Culinary Leadership Menu Development -Help create, manage, and serve seasonal, fresh menus from exceptional ingredients -Assist with product and process refinement -Assist with new product research and development -Corrects discrepancies in production sheets and recipes

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