About Westfield State University: In 1839, Horace Mann founded Westfield State University as the first public higher education institution without barrier to race, gender or economic class. Westfield State University is committed to a policy of non-discrimination, equal opportunity, diversity and affirmative action. We are dedicated to providing educational, working and living environments that value the diverse backgrounds of all people including minorities, women, veterans, individuals with disabilities and other protected persons, or individuals with diverse cultural backgrounds.
Westfield State is the most residential of the state universities in Massachusetts, with over 60% of our 5600 full-time undergraduate students living on campus. The campus is ideally situated on the edge of the Berkshire Mountains in western Massachusetts just 30 minutes from the thriving cultural centers of Northampton and Amherst, and 1.5 hours from both Boston and Albany.
Job Description: Campus Title: Cook I State Job Title: Cook I Department: Dining Services Job Code: H10X19 FLSA Status: Non-Exempt Funding: 7115-6014 Bargaining Unit: AFSCME Job Type: Full-Time Permanent Timeframe: 35 Weeks Shift: Tuesday - Saturday, 6:00 a.m. - 2:30 p.m. Regular Days Off: Sunday & Monday Supervision Received: The Cook I receives direct supervision from the Cook III; may also receive direction from Cook II's. Supervision Exercised:The Cook I exercises direct supervision over, assigns work to, and reviews the performance of one to five kitchen personnel. Salary: $1,380.81 By-Weekly
Cooks work under exposure to extreme temperature conditions; work varied shifts and/or irregular hours (i.e. weekends, holidays, nights); work under exposure to such hazards as slippery floors and sharp equipment; lift and carry heavy objects.
General Statement of Duties: The Cook I prepares and cooks food such as meat, fish, poultry, sauces, gravies, soup and other foods in large-scale quantities; evaluates food for quality, quantity, appearance, temperature and taste; leads small teams for the preparation of more complex dishes; trains kitchen staff as needed.
Duties and Responsibilities: Duties include but not limited to: Essential:
Cooks food in quantities following standard recipes and established procedures, adjusting recipes as needed to produce required amounts; reads and interprets recipes and weights and measures tables.
Reads and uses computer generated standard menus and recipes to prepare meals.
Roasts, fries, boils, broils, and seasons meats, fish, poultry, vegetables and other foods required for daily meals.
Communicates with Cook II or Cook III on any menu problems.
Assists other food service staff with the preparation and cooking of more complex dishes.
Measures and mixes ingredients according to recipe, using kitchen utensils and equipment to prepare soups, salads, desserts, dressings, gravies, sauces, stews, etc.
Ensures the safe and sanitary storage of unused food to prevent spoilage.
Operates kitchen equipment such as cutlery, grinders and slicers to portion and/or prepare food for cooking.
Trains kitchen personnel in the proper portion control in preparation and service of food.
Trains kitchen personnel in the types and uses of utensils and equipment used in large quantity food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
Trains kitchen personnel in the use of equipment and utensils used for weighing and measuring food.
Evaluates food for quality, quantity, appearance, temperature and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.
Ensures cleaning and/or sterilizing cooking equipment and work areas.
Transports food from kitchen to serving areas.
In absence of Cook II, oversees kitchen personnel that are under their direct supervision.
Requirements: Qualifications Required at Hire
Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving of food in large quantities.
Knowledge of the safety practices and procedures followed in food handling, storage, preparation and cooking.
Knowledge of the types and uses of utensils and equipment used in food preparation and cooking such as ovens, knives, stoves, steamers, fryolators, etc.
Knowledge of the methods followed in the care and maintenance of utensils and equipment used in food preparation and cooking such as ovens, knives, ladles, pots, stoves, steamers, fryolators, etc.
Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished, the capabilities of subordinates and available resources; controlling work through periodic reviews a/or evaluations; determining subordinates' training needs and providing or arranging for such training; motivating subordinates to work effectively, reports behavioral and performance and/or performance issues of direct reporting staff.
Knowledge of the proper quality, appearance and condition of foods.
Skill in the use of equipment and utensils used for weighing and measuring food.
Ability to assist others to interpret recipes.
Ability to give and follow oral and written instructions.
Ability to supervise, including planning and assigning work according to the nature of the job to be accomplished.
Ability to stand for prolonged periods of time.
Ability to lift and carry heavy objects.
Qualifications Acquired on Job:
Knowledge of departmental, University, and state rules, regulations, policies, procedures, and guidelines relating to area of assignment and ability to apply them to Dining Services activities.
Knowledge of the principles, practices and techniques of supervision.
Minimum Entrance Requirements:
One year of full-time, or equivalent part-time, experience in the preparation and cooking of food in a hotel, restaurant, cafeteria, catering firm, government or private institution, or equivalent combination of the required experience and the substitutions below:
A diploma or certificate from a recognized trade, technical or vocational school, at the high school level or higher, with a major in culinary arts, food services or food trades may be substituted for the required experience.
License and/or Certification Requirements:
Certified as a food handler within 90 days of appointment through a recognized program approved by the university (i.e. ServSafe).
Additional Information: Salary: For the majority of new employees, the minimum starting salary will apply. Specific salary for current Westfield State University employees and individuals currently working for the state of Massachusetts must be calculated individually in accordance with collective bargaining and state policies and procedures.
Disability Accommodations: Westfield State University understands that persons with disabilities may need assistance with the job application process and/or with the interview process. For confidential assistance regarding disability accommodations, please contact the Office of Human Resources at (413) 572-8106.
Background Check: Employment at Westfield State University is contingent upon a background check that is satisfactory to the University. Failure to provide written authorization for a background check will nullify the offer of employment.
Application Instructions: An online application is required. A resume and cover letter may be attached but this is not required.
Deadline: Review of applications will begin November 18, 2019. The job posting will be open a minimum of ten days and, if needed, will remain open until finalist have been selected.
NOTE: If you need assistance completing your application please contact our online Help Desk. The link to the help desk can be found at the top of the page via Contact Us. Westfield State University provides equal access to employment opportunities for all applicants, regardless of race, color, creed, religion, national origin, gender, sexual orientation, gender identity, gender expression, genetic information, marital status, age, disability or veteran status in compliance with all applicable laws, regulations and policies.
In 1839, Horace Mann founded Westfield State University as the first public higher education institution without barrier to race, gender or economic class. The University is dedicated to providing educational, working and living environments that value the diverse backgrounds of all people including minorities, women, veterans, individuals with disabilities and other protected persons, or individuals with diverse cultural backgrounds.