Culinary Worker II (Worcester Dining Common)

This position is designated as essential personnel, requiring the ability to work overtime, return to work between scheduled shifts when directed, and report during delays, early departures, or closures.

Job Summary

Performs routine manual and domestic job duties in a food service operation including cooking, cleaning, and serving food. The basic purpose of this work is to perform cooking tasks and assist with cleaning and food serving as needed.

Responsibilities

• Cooks food in large quantities by following recipes and standard operating procedures. May perform display cooking as assigned.
• Reads computer-generated recipes and menus for the preparation of simple meals.
• Cleans cooking equipment, work areas, food areas, counters, floors, food carts, trays, furniture, utensils, dishes, pots, and pans by scraping, hand washing, and machine washing.
• Peels, chops, washes, and cooks foods for simple dishes.
• Transports food to and from storage areas, loads food carts, transports food to serving areas, and serves food to diners.
• Assists other food services staff with the preparation of more complex dishes.
• Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables, and other foods required for daily meals.
• Measures and mixes ingredients according to recipes.
• Uses kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, and stews.
• Operates cutlery, grinders, and slicers to prepare and portion food for cooking.
• Evaluates food for quality, quantity, appearance, temperature, and taste by tasting and observing to determine proper freshness, preparation, and portioning.
• Stores foods in sanitary storage areas and at proper temperature to prevent spoilage.
• Communicates with Cook I, Cook II, and Cook III employees to report food and menu problems.
• Makes coffee.
• Separates and removes trash and garbage, placing them in designated containers.
• Performs related work as required.

Requirements

• At least six (6) months of food service experience or completion of a culinary certificate program.
• Must be certified as a food handler within six (6) months of the appointment start date through a recognized program approved by the University of Massachusetts (i.e., ServSafe).
• Ability to cook a variety of simple meals and assist in the preparation of more complex dishes.
• Ability to perform display cooking.
• Knowledge of approved sanitary methods and procedures for handling and serving food.
• Knowledge of approved sanitary methods and procedures for the care and use of kitchen, dining room, and food service equipment.
• Ability to use kitchen, dining room, and food service equipment.
• Ability to give and follow simple oral and written instructions.
• Ability to establish rapport, maintain harmonious working relationships, and deal effectively with customers and agency personnel from varied backgrounds.
• Ability to read and understand recipes.
• Willingness to communicate with customers while performing display cooking.

Working Conditions

Work is performed in custodial or dining service environments and entails 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 09.