Third Cook

Amherst Campus Full Time JR7184

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 invites applications for the Third Cook position. The Third
Cook is a full-time, year-round position. The expected salary range for this job opportunity is: $21.24-21.75 per hour.

The salary
offered will vary based on a number of factors, including but not limited to relevant education, training, and experience, tenure status,
and other nondiscriminatory business considerations. Amherst College is pleased to provide a comprehensive, highly competitive benefits
package that meets the needs of staff and faculty and their families. Click here for
Benefits Information.

The Third Cook plays an essential role in delivering high-quality culinary production that supports
student life and enhances the campus dining experience. This position is responsible for preparing and producing menu components in
accordance with Dining Services standards for quality, consistency, presentation, and food safety. Working collaboratively with culinary and
service team members, the Third Cook helps ensure that production levels meet operational demands while exceeding customer
expectations.

This role requires proficiency in foundational culinary techniques, ingredient preparation, and contemporary food
trends, along with a strong understanding of food history and evolving dining preferences. The Third Cook may engage directly with guests
through display or demonstration cooking and is expected to maintain a professional, approachable, and service-oriented presence at all
times.

The schedule varies in response to operational needs and flexibility is required, as this position may support additional
production shifts, assist in other kitchen areas, or contribute to campus-wide events. As an essential services role, the Third Cook may be
required to report to work or remain on duty during College closures to ensure continuity of dining operations.

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. Failure to adhere to required food safety and allergen control practices may
result in disciplinary action, up to and including termination of employment.

Summary of Duties and Responsibilities

Food
Preparation & Production

• Prepare assigned menu items-both hot and cold-in accordance with established Dining Services standards
  for quality, consistency, presentation, and portion control.
• Maintain strict adherence to health, safety, and sanitation standards,
  including compliance with local health department regulations and internal food safety protocols.
• Execute culinary duties safely,
  efficiently, and to the highest professional standards while maintaining a clean and organized workstation.
• Communicate operational
  needs, product shortages, and production challenges proactively and effectively to supervisors and team members to ensure seamless
  service.

Menu Development & Execution

• Support the creation, preparation, and service of menus in collaboration with
  culinary leadership.
• Assist with product and process refinement to improve consistency, efficiency, and quality.
• Participate
  in new product research, testing, and implementation of seasonal or trend-forward menu offerings.
• Identify and help resolve
  inconsistencies in recipes and production methods to maintain standardized outcomes across service periods.

Inventory & Product
Stewardship

• Monitor and maintain product levels in all storage areas during production, ensuring proper organization and
  accessibility.
• Inspect ingredients for quality and freshness, communicating concerns or supply needs through appropriate supervisory
  channels.
• Maintain accurate labeling, dating, and rotation of products to uphold food safety standards and support first-in,
  first-out (FIFO) practices.
• Demonstrate responsible stewardship of resources by minimizing waste, reducing product loss, and
  promoting sustainability in daily operations.

Communication & Administrative Responsibilities

• Regularly monitor
  amherst.edu email, departmental communications, message boards, and The Daily -Mammoth to remain informed of College-wide updates,
  operational changes, meetings, and events.
• Maintain clear and professional communication with supervisors and colleagues to support
  coordination across Dining Services operations.
• Utilize College systems, including Workday, as required for timekeeping, scheduling,
  and personal record management in accordance with institutional
  policies.

Qualifications

Required:

• High School Diploma or equivalent
• 3-5 years of related
  experience
• ServSafe Certification required, or the ability to obtain certification within three months of employment.
• Strong
  verbal and written communication skills, with the ability to communicate effectively in a team-oriented environment.
• Demonstrated
  time management skills and the ability to multitask efficiently in a fast-paced kitchen setting.
• Ability to taste and work with a
  wide variety of ingredients and flavor profiles.
• Ability to accurately read, interpret, and execute recipes, including scaling
  quantities up or down as operational needs require.
• Strong attention to detail with a commitment to quality, consistency, and pride
  in workmanship.
• Schedule flexibility, including the ability to support large campus events and adjust hours based on operational
  needs.
• Successful completion of required background and reference checks
• Successful completion of pre-employment physical
  and lift test

Preferred:

• Five or more years of experience in collegiate or institutional foodservice
  production.
• Experience working in high-volume dining environments with standardized recipes and production
  systems.
• Familiarity with food safety management systems, HACCP principles, and institutional compliance
  standards.
• Demonstrated ability to contribute to menu development, product testing, and process improvement
  initiatives.

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. (Current employees and students should apply by clicking on the Jobs Hub icon from
their Workday home screen.) 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.

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of
employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil
liability.

To apply, visit https://apptrkr.com/9773580“”>https://amherst.wd5.myworkdayjobs.com/en-US/Amherst_Jobs/job/Amherst-Campus/Third-Cook_JR7184

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