Cook I

Full-time, onsite position within the Auxiliary Enterprises department at Worcester Dining Commons.

About the Role

Prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup, and other foods in large-scale quantities. Evaluates food for quality, quantity, appearance, temperature, and taste. Acts as station champion in leading a small team and performs routine tasks in preparing and serving food to order. Trains kitchen staff as needed. May also be required to prepare more complex dishes to assist the Cook III.

Responsibilities

• Prepares food items according to recipe and standard operating procedure to fill customer orders in a timely fashion, adjusting recipes as needed to produce required amounts.
• Accountable for timely opening, prep sheets and inventory levels, preparation of ingredients to par levels, consistent preparation of finished product to recipe standards, and overall sanitation of a food station.
• Assigns staff to positions within the station as necessary for maximum efficiency.
• Interacts with customers regarding any questions, comments or complaints.
• Cleans food preparation areas using standard procedures to maintain safety and sanitation standards.
• Monitors the quality, quantity and timeliness of food served to maintain quality control and consistency of product served.
• Monitors the flow of business by checking the number of customers in line and adjusting food preparation procedures or requesting additional help as necessary to minimize delay for customers.
• Assists employees of higher grades in preparation of more complex dishes, such as soups, sauces, and gravies.
• May be required to prepare dishes that are more complex by using standard and computerized recipes, and may substitute type and amount of ingredient to enhance appearance and quality.
• Evaluates food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
• Stores food in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook III and supervisors to report food and menu problems.
• Reads and uses computer-generated standard menus and recipes to prepare meals.
• May be assigned to other units within the food service department.
• Performs other duties as assigned.

Requirements

• At least one (1) year of full-time or equivalent part-time experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government, or private institution.
• A diploma or certificate from a recognized trade, technical, or vocational school at high school level or higher, with a major in culinary arts, food services, or food trades may be substituted for the required experience.
• Must be certified as a food handler within six months of the appointment start date through a recognized program approved by the University of Massachusetts (e.g., ServSafe).

Skills

• Knowledge of standard methods and techniques used in food handling, storage, preparation, cooking, and serving of food in large quantities.
• Knowledge of safety practices and procedures followed in food handling, storage, preparation, and cooking.
• Ability to train staff on the types and uses of utensils and equipment used in large quantity food preparation and cooking, such as ovens, knives, stoves, steamers, and fryolators.
• Knowledge of the proper quality, appearance, and condition of foods.
• Ability to read and interpret recipes and weights and measures tables.
• Ability to assist others in interpreting recipes.
• Ability to give and follow oral and written instructions.
• Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.

Working Conditions

Work is performed in custodial or dining service environments, entailing prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment.

Schedule

4:30 PM – 12:30 AM; may include weekends, evenings, and holidays. Rotating days off.

Pay

Pay Grade: AFSCME Grade 10 (classified step scale).