Prep Cook (Part-Time)

About the role

Amherst College 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. Amherst College invites applications for the Prep Cook position. The Prep Cook is a part-time (32 hours per week), academic-year position.

Responsibilities

• 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.
• 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.

Qualifications

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