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Rounds Cook


Amherst College invites applications for the Rounds Cook position. The Rounds Cook is a full time, year round position, job group and level AO-3. The Rounds Cook supports the efforts of Amherst College Dining Services by providing the campus community with excellent service through the production of our menus. The position assists the Executive Chef and Executive Sous Chef by assuming the responsibilities of positions in need, with the ability to work in all culinary line level positions throughout the department and perform in the role of Kitchen Supervisor on Duty in the absence of a First or Second Cook. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients and must possess key strengths in hot and cold food production, baking and pastry, a'la carte and high volume banquet production. The position must possess the technical abilities and knowledge required of its subordinate staff and is well versed in food, its history, and trends in a global forum. The Rounds Cook takes appropriate actions to support a diverse workforce and participates in the College's efforts to create a respectful, inclusive, and welcoming work environment.
The work schedule consistently varies and corresponds to the College's operational needs. This position may be assigned responsibilities in support of morning or evening coverage within Student Dining, Catering and/or Retail Dining. Our work is central to student life and their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required. In addition, the position is designated as providing essential services and may be required to report to work, or remain on duty even when the College is closed.
Key Responsibilities
Supervision

  • Assist with leading meal service in tandem with Dining Service Supervisors by communicating mission, coaching and reinforcing standards and participating in the hospitality provided our customers

  • Engage, instruct and supervise culinary staff, coordinate assistance, and oversee daily production and direct the rotation of assignments

  • Assist with the professional development of the culinary team through training, coaching and re-enforcing of standard

  • Provide input on performance evaluations and staff developmental plans

  • Communicate proactively operational needs, concerns and issues

  • Supervision and development of service staff regarding food storage, menu portioning and handling of menu items; details of ingredient; information about special meal needs and student diets; new menu items; par levels and production overages and shortages; menu changes

  • Performing Inspections of Stations and Service areas in support of established standards

  • Maintaining the accuracy of production schedules and usage reports

  • Inventory management and organization of Production Storage Areas, assist with purchasing of needed product

  • Maintaining the quality, professionalism and safety of the work environment

  • Performing routine equipment inspection informing management of repair and replacement needs

  • Provide and maintain the tools, resources and information necessary to ensure the team's success

  • Manage resources effectively to reduce and prevent waste and loss


Preparation

  • Ability to perform in any and all line capacities throughout the department - including knowledge of menu items assigned to those locations and standard operating procedures involved.

  • Preparation of menu items to established standard as an individual and in leading the teams work

  • Receive, Maintain, Store and Inventory ingredients as needed.

  • Maintain 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


Menus

  • Collaborate with the Executive Chef on menu development and implementation

  • Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality and produced in an efficient and consistent manner

  • Complete and insure the accuracy of the production sheets at the conclusion of each meal period


Physical and Environmental Demands

  • Frequent exposure to extreme heat and cold, wet and humid environments, sharp tools, machinery, chemicals, grease laden vapors and fumes, and high noise levels

  • Ability to lift, carry, push, and pull up to 50 lbs. and occasionally lift, push, pull, and carry objects over 50 pounds with assistance

  • Constant/repetitive motions involving the range of full body use including fingers, arms, knees, hands and wrists

  • Bending, squatting and stooping, reaching outward and above head, constant walking and standing, and ascending/descending stair

  • Manual dexterity including grasping and manipulating tools/equipment, and adjusting controls

  • Close visual concentration including the ability to perceive color, contrast, and depth

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


QUALIFICATIONS
Required

  • High School Diploma or equivalent plus specialized culinary training

  • Current ServSafe Manager Certification or be able to achieve within (6) months of employment

  • Allergen Awareness as required by the Commonwealth of Massachusetts

  • 3 - 5 years of leadership experience in food preparation

  • Technically Proficient in Volume Hot and Cold Food Production, Baking and Pastry and Culinary fundamentals

  • Proficient in Microsoft Word and Excel with experience in menu management software systems

  • 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

  • Commitment to or experience working with a diverse community

  • Must successfully complete a pre-employment physical and lift test


Preferred

  • Associate's or Bachelor's Degree in Culinary Arts

  • Driver's License and successful credentialing in order to operate College vehicles

  • Supervisory experience


APPLICATION INSTRUCTIONS
Interestedcandidates should submit a cover letter, resume, and the names and contact information (email and/or telephone numbers) for three professional references. Review of applications will continue until position is filled.
ABOUT AMHERST COLLEGE
Amherst College, one of the premier liberal arts colleges in the nation, is located in Amherst, Massachusetts, a town of approximately 35,000 residents in the western part of the state. The college's community is composed of about1,800 students from 48 states, plus Washington, D.C., Puerto Rico and 54 countries around the world, and about 1,000 staff and faculty. The college's scenic 1,000-acre campus includes a 500-acre wildlife sanctuary and the Book & Plow Farm ; three museums: Emily Dickinson Museum , Beneski Museum of Natural History and Mead Art Museum ; and multiple educational and cultural venues and resources through the Five College Consortium. The town of Amherst offers an amazing variety of coffee shops, restaurants and entertainment, and a very active outdoor life. Our vibrant campus, diverse community and beautiful surrounding, makes Amherst College and the Town of Amherst the perfect place to work, learn and live!


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