Second Cook

6 days ago

New York, NY, United States Amherst College Full-time

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Second Cook (multiple openings)

Amherst Campus
Full Time
JR7405

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:

This is an exciting time to join our growing team at Amherst College

Amherst College invites applications for the Second Cook position (multiple openings, see below). The Second Cook is a full-time, year-round position. The expected salary range for this job opportunity is: $22.49 to $22.65/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.

Second Cook openings:

Second Cook - Betty's Kitchen - AM (2)
Second Cook - Betty's Kitchen - PM (2)
Second Cook - Catering Kitchen (1)

The Second Cook assists with the preparation, production, and execution of menu items across Dining Services. This position is responsible for ensuring that the quality and quantity of food produced are consistent with established standards and works collaboratively with the culinary team to meet and exceed the expectations of our community.

The Second Cook prepares menu components using fresh, high-quality ingredients and demonstrates the culinary skills and knowledge necessary to execute them successfully. The successful candidate will have a strong understanding of food, culinary techniques, and current trends and will contribute to a culture of quality, consistency, and continuous improvement.

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 <

Second Cook

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