Culinary Worker II (Worcester Dining Commons)

About the role

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 work as needed.

Responsibilities

• Cooks food in large quantities by following recipes and standard operating procedures.
• May be required to 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, and places them in designated containers.
• Performs related work as required.

Qualifications

• At least six (6) months of food service experience or completion of a culinary certificate program.
• Ability to cook a variety of simple meals and to assist in the preparation of more complex dishes.
• Ability to perform display cooking.
• Knowledge of approved sanitary methods and procedures for the handling and serving of 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 and stamina to perform manual tasks including: standing for long periods of time, lifting and carrying heavy objects, and working under conditions of seasonal high and low temperatures.
• Ability to follow simple oral and written instructions.
• Ability to give oral and/or written instructions in precise and understandable manner.
• Ability to establish rapport, maintain harmonious working relationships and deal effectively with customers and agency personnel from varied backgrounds.
• Willingness to work varied shifts and irregular hours including weekends, holidays and nights.
• Willingness to work under exposure to the hazards of wet and slippery floors, seasonal high and low temperatures and sharp surfaces.
• Ability to read and understand recipes.
• Willingness to communicate with customers while performing display cooking.
• Must be certified as a food handler within six (6) months of appointment start date through a recognized program approved by the University of Massachusetts (e.g., ServSafe).
• Position is designated as essential personnel.

Pay

Pay Grade: AFSCME Grade 09. See the Classified Step Scale for details.

Schedule

Work Schedule: 2:30pm–10:30pm and 4:30pm–12:30am; weekends & holidays. Onsite.