Second Cook (Late Night)

Second Cook (Late Night)

Amherst College invites applications for the Second Cook (Late Night) position. The Second Cook (Late Night) is a full-time, year-round position. The expected salary range for this job opportunity is: $22.49-$23.20 per hour.

The Second Cook supports the efforts of Amherst College Dining Services in providing the diverse campus community with excellent service and production of our menus. This position assists the culinary team with the production and implementation of menu items. This individual takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.

This position ensures that the quantity and quality of our production are consistent with our standards and works with all members of the team to meet and exceed the expectations of our customers. This individual produces menu components from fresh and exceptional ingredients and is proficient in the technical skills and knowledge required to achieve this, being well-versed in food, its history, and trends.

The work schedule changes often and corresponds to the College's operational needs. The position may assist with board plan coverage in student dining and/or assist with campus-wide events. 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.

Flexibility, teamwork, and a willingness to assist in multiple operational areas are essential, as work schedules and assignments vary based on College needs.

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.

Employees are expected to apply the knowledge and procedures covered in mandatory training sessions in the course of their daily duties. Maintaining these safety standards is essential to protect the health and well-being of our students, guests, and colleagues.

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 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, 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 are 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

- Assist with new product research and development

- Corrects discrepancies in production sheets and recipes

Qualifications:

Required

- High School Diploma or equivalent

- Equivalent combination of education/experience in lieu of minimum education and related experience

- 3-5 years of food preparation experience, including hot and cold food production, high volume catering/banquet production, buffet presentation, la carte cooking, including sauting, grilling, roasting and other fundamental cooking techniques

- Strong verbal and written communication, customer service, organizational, and time management skills

- Ability to taste and work with any and all ingredients used

- Ability to mathematically reduce and expand measurements required by recipe

- Attention to detail

- Work flexible hours based upon departmental needs, including extended shifts

- Successful completion of required reference and background checks

- An acceptable criminal offender records information (CORI) check

- Successful completion of pre-employment physical and lift test. Valid driver's license and successful completion of Five College Risk Management driver credentialing program

Preferred

- 5+ years high-volume food production

- Supervisory experience

Interested candidates are asked to submit a resume and cover letter online. Review of applications will begin immediately and will continue until the position is filled. Amherst College is committed to an inclusive hiring process and will provide reasonable accommodations for candidates throughout the application and interview process upon request.