19 days old

First Cook - Catering

Amherst College
Amherst, MA 01002
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  • Job Code
    153336347

Amherst College


Amherst Campus
Amherst Staff
Regular
Full time
JR1991

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:

Amherst College offers many opportunities for professional growth and development.

Amherst College invites applications for the First Cook - Catering position. The First Cook - Catering position is a full-time, year-round position, job group and level AO-4 ($19.48/hour). Given Amherst's distinction as one of the most diverse liberal arts colleges in the country, the successful candidate will demonstrate the w ays in which they bring value to and will work towards supporting a broadly diverse community.

The First Cook Catering 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 in leading and developing the culinary team. This individual creates, manages, and serves seasonal, fresh menus from exceptional ingredients. 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 First 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.

Reporting to the Chef / Sous Chef, with direction also received from the Catering Manager; the First Cook ensures that our diverse customers' expectations are fulfilled while managing and supporting the efforts of the Catering Culinary Team in both our catered events and our staff dining venue. This individual works cooperatively with all employees in support of the mission, standards and goals of the Dining Services Department at Amherst College. Responsibilities include: direct supervision of the culinary team, menu and process development, resource management, loss prevention and product purchasing. Additionally, the First Cook provides instruction and direction to all employees throughout the department whenever necessary. This position requires the ability to perform work in public venues and at times interacts directly with our customers. The First Cook's primary role is to work to continuously elevate the department's food and service product in order to meet and exceed our customers' expectations while maintaining strict operational standards of quality, health and safety and performing such in a financially responsible manner.

The work schedule varies and corresponds to the College's operational needs, specifically to our catering business volumes. This involves the coverage of catering and campus-wide events as well as assisting with coverage in our student dining program. 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.

Summary of Duties and Responsibilities

Supervision
  • Engage, instruct and supervise culinary staff, coordinate assistance, oversee daily production and direct the rotation of assignments
  • Assist with the professional development of the diverse culinary team through training, coaching and re-enforcing of standards
  • Communicate proactively operational needs, concerns, and issues
  • Assist with performance evaluation and developmental plans
  • Cultivate an intentionally inclusive and welcoming culture for all staff.
  • Supervise and develop service staff on 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
  • Perform inspections of stations and service areas in support of established standards
  • Maintain the accuracy of production schedules and usage reports
  • Manage inventory and the organization of production storage areas, improving efficiencies
  • Assist with purchasing product; maintain purchasing specifications and vendor requirements
  • Promote and advance our standards of quality and service, and the safety of our work environment
  • Perform 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
  • Provide weekly staff schedule to Supervisor for review and communicate additional coverage needs proactively
  • Effectively collaborate with a diverse group of colleagues and students
  • Prepare menu items to established standard as an individual and when leading the teams work
  • Purchase, store, and inventory ingredients
  • Maintain operational standards and Health Department regulations
  • Insure that 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 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
  • Communicate with Catering and other partners to ensure signs accurately reflect allergens and other key ingredients

All employees are expected to participate in the College's efforts to create a respectful, inclusive, and welcoming work environment.

Qualifications

R e quir e d:
  • 5+ years of leadership experience in food preparation
  • Technically proficient in Volume Hot and Cold Food Production 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
  • Demonstrated commitment to diversity, equity and inclusion, and to working collaboratively with a diverse team.
  • Ability to taste and work with any and all ingredients used
  • Ability to mathematically reduce and expand measurements required by recipe
  • Attention to detail
  • 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
  • Successful completion of a pre-employment physical and lift test

P r e f e r r e d:
  • Associate's or Bachelor's Degree in Culinary Arts
  • Driver's License and successful credentialing in order to operate College vehicles

Amherst College requires all employees to be fully vaccinated for COVID-19 (medical and religious exemptions may apply).

Amherst College is pleased to provide a comprehensive, highly competitive benefits package that meets the needs of staff and faculty and their families. Benefits are an important part of our overall compensation, so it is critical that you review all of the options to ensure it meets your total compensation requirements. Click here for Benefits Information .

Interested candidates are asked to submit a resume and cover letter online at https://amherst.wd5.myworkdayjobs.com/Amherst_Jobs . Please be sure to upload all requested documents prior to clicking Submit. Applications cannot be revised once submitted. Review of applications will begin immediately and will continue until the position is filled.
To find information about job group and level (JGL) follow this link.






PI153336347

Posted: 2021-11-10 Expires: 2021-12-12

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First Cook - Catering

Amherst College
Amherst, MA 01002

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