Second Cook - PM

Second Cook - PM

Amherst Campus
Full Time
JR5553

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.



Amherst College invites applications for the Second Cook - PM position. The Second Cook - PM is a full-time, year-round position, starting at $21. 78 per hour. Given Amherst's distinction as one of the most diverse liberal arts colleges in the country, the successful candidate will demonstrate the ways in which they bring value to and will work towards supporting a broadly diverse community.

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 producing and implementing 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 team members to meet and exceed our customers' expectations. This individual produces menu components from fresh and exceptional ingredients and is proficient in the technical skill and knowledge required to achieve this, being well-versed in food, its history, and trends. The work schedule varies and corresponds to the College's operational needs, and the position may assist with morning coverage in student dining or assist with catering and campus-wide events. As our work is central to student life, their needs occur at various 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.

Schedule
Tuesday - Friday: 12:30 PM - 8:30 PM | Saturday: 10:30 AM - 7:00 PM
• Schedule varies in summer and during college break periods and will support the dinner production during these periods | Position is an essential position

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 that the culinary operation is secure, organized, safe, and clean during production, service, and at the close of business
  
• Maintain a commitment to the quality of our resources and work to prevent loss and eliminate waste
  
• Promote our standards of quality and service and the safety of our work environment
  
• Effectively collaborates with a diverse group of colleagues and student
  

• 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
  

• 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
  

• Regularly checking your amherst. edu email is required to stay up to date on college-wide and departmental communications
  
  • This includes communication by email, message boards, and The Daily Mammoth
    
  • Important information is shared through these communications that affect your job and help you stay up to date on departmental-specific updates, upcoming meetings, and events
    
• Learning and using Workday to manage clocking in and out for shifts, time off requests, and all other functions required to manage your personal information
  

• High School Diploma or equivalent
  
• Current ServSafe Manager Certification or be able to achieve within (3) months of employment
  
• Allergen Awareness as required by the Commonwealth of Massachusetts
  
• 5+ years of food preparation experience, including hot and cold food production, high volume production, buffet presentation, a'la carte cooking, and supervisory experience
  
• Strong verbal and written communication, customer service, organizational, and time management skills
  
• Strong interpersonal skills and ability to manage conflict
  
• 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 effectively working with a diverse community
  
• Pre-employment physical/lift test
  

• Associate's degree or equivalent in Culinary Arts