Second Cook (multiple openings)

Second Cook Position at Amherst CollegeAmherst 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 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.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: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 systemsParticipate in employee training and development and the assessment of team member performanceProvide 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 itemsPerform regular inspections of Stations and Service areas in support of established standardsMaintain the accuracy of production schedules and usage reports, and communicate deficienciesManage inventory levels and quality; maintain the organization of Production Storage AreasEnsure 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 wastePromote our standards of quality, service, and the safety of our work environment. This includes all food safety standards, including time and temperature as a controlSupport the operational standards and Health Department regulationsEnsure 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 standardEnsure recipes are followed, uniform production standards are met, and all items are of the highest possible qualitySupport operations during downtimes and in times of need by covering stations, supervisory roles, and other roles as assigned by First Cooks and Culinary LeadershipHelp create, manage, and serve seasonal, fresh menus from exceptional ingredientsAssist with product and process refinementAssist with new product research and developmentCorrects discrepancies in production sheets and recipesRequired:High School Diploma or equivalentEquivalent work experience in lieu of minimum education and related experience3-5 years of food preparation experience, including hot and cold food production, high-volume catering/banquet production, buffet presentation, à la carte cooking, including sautéing, grilling, roasting, and other fundamental cooking techniques.Strong verbal and written communication, customer service, organizational, and time management skillsAbility to taste and work with any and all ingredients usedAbility to mathematically reduce and expand measurements required by the recipeAttention to detailWork flexible hours based upon departmental needs, including extended shiftsExperience supporting initiatives that foster an inclusive and respectful environmentSuccessful completion of required reference and background checksAn acceptable criminal offender records information (CORI) checkSuccessful completion of pre-employment physical and lift testPreferred:5+ years high-volume food productionSupervisory experience