Cook II

Share About Westfield State University: In 1839, Westfield State University was founded on the ideals of Horace Mann who sought to improve society through education. We were the first public education institution without barrier to race, gender or economic class. The spirit of innovative thinking and social responsibility is forged in a curriculum of liberal arts and professional studies contributing to the development of knowledge, skills, and character essential for students to become responsible leaders and engaged citizens. Westfield State is a highly residential campus with approximately 55% of our 3,100 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 Springfield, Northampton, and Amherst with a selection of museums, theater, collegiate and minor league sports, hiking trails, and restaurants. The University is within 1.5 hours of Boston and Albany and within 3 hours of New York City and the Green Mountain range of Vermont. Thank You for Your Interest in Becoming a Westfield State Community Member You are welcome here. You can advance your career and make a difference here. We invite you to bring your whole self and talents to Westfield State University. The University seeks applicants whose record of teaching, student advising, research, and administration positions them to contribute to the everyday practice of our institutional values. Our Values Westfield State commits to values that strengthen a common bond among all members of our community and promotes a rich campus environment. Embrace Diversity - We treat all members of our community with dignity and respect. Maintain Excellence and Integrity - We maintain excellence and integrity in all that we do. Collaborate with Each Other - We make decisions in a transparent and collaborative manner. Provide Accessible Education - We commit to providing an accessible, affordable public higher education for all. Build a Strong Community - We are inclusive and ensure equity, supporting the personal development of all community members, and embracing multiple perspectives. Engage the Outside Community - We support civic engagement in local, regional, and global initiatives. Job Description: Campus Title: Cook I State Job Title: Cook I Department: Dining Job Code: H12X19 FLSA Status: Non-Exempt Funding: 7115-6014 Bargaining Unit: AFSCME Job Type: Full-time Permanent (35 weeks a year, Academic Calendar) Timeframe: 35 Weeks a year Shift: Tuesday-Friday 8:00am-4:30pm, Friday and Saturday 6:00am-2:30pm Regular Days Off: Sunday and Monday Supervision Received: The Cook II receives supervision from a Cook III or an employee of higher grade, who provides instruction as required, policy guidance, assigns work and reviews performance Supervision Exercised: The Cook II exercises direct supervision over, assigns work to, and reviews the performance of over fifteen cooks and kitchen personnel. Salary: $1,799.66 Bi-Weekly Working Conditions: 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. This position is considered an essential employee position. General Statement of Duties : The Cook II supervises and assists cooks and other kitchen personnel in large-scale quantity cooking; assists Cook III in the daily operation of a kitchen; performs other related work as required. Duties and Responsibilities: Duties include but not limited to: Essential: Assists in the training and supervision of kitchen personnel in the preparation and cooking of meals following standard recipes and established procedures. In absence of a Cook III, assumes supervision of kitchen personnel. Works with Cook III, or an employee of higher grade, to make substitutions in the menu when necessary due to a shortage of supplies or a change in the number of customers. Assists Cook III with required record keeping using standard forms and procedures on such matters as food received, prepared, consumed, leftovers and meat waste. Communicates with Cook III, or an employee of higher grade, on any menu problem. Measures and mixes ingredients during preparation according to recipes, using kitchen utensils and equipment to prepare complex dishes using established procedures. Instructs kitchen personnel in the proper use of all food preparation equipment to insure safe and efficient operation. Ensures the safe and sanitary storage of unused food to prevent spoilage; inspects work and storage areas for compliance with sanitation codes; reviews health regulations to determine requirements for food handling. Instructs kitchen personnel in proper portion control in preparation and service of food. Opens and/or secures the kitchen in the absence of a Cook III or unit manager. Trains storeroom personnel regarding items needed to be moved from storage to the food preparation areas. Provides on-the-job training for subordinate employees in the proper sanitary habits in the handling, preparation, serving and storage of food. Requirements: Qualifications Required at Hire: Knowledge of the principles, practices and techniques of supervision. Ability to maintain accurate records. 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, Uuniversity, and state rules, regulations, policies, procedures, and guidelines relating to area of assignment and ability to apply them to unit activities. Knowledge of the American Dietetic Association codes, symbols and abbreviations. Minimum Entrance Requirements: Applicants must have at least (A) two years 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 (B) and equivalent combination of the required experience and the substitutions below: Substitutions A diploma or certificate from a recognized trade, technical or vocational school, at high school level or higher, with a major in culinary arts, food services or food trades may be substituted for a maximum of one year of the required experience. License and/or Certification Requirements: Incumbents must be certified as food handlers within 90 days of the appointment start date through a recognized program approved by the University (i.e. ServSafe). Additional Information: Salary: Salaries for current Westfield State University employees and individuals currently working for the state of Massachusetts must be calculated individually in accordance with collective bargaining agreements as well as state policies. State job specifications may be found on the Department of Higher Education's webpage . Employee Benefits: Benefits are an important component of an employee's total compensation package. Health Insurance: Westfield State offers a variety of HMO, POS, and PPO-type health insurance plans for eligible employees. Coverage is effective on the 1st of the month following the date of hire. Exceptions to employees hired on the 1st of the month, coverage is effective immediately. Retirement: the MA State Employee Retirement System provides eligible employees with a retirement pension following a 10-year vesting period. In lieu of the retirement pension, eligible employees may select the Optional Retirement Plan with a maximum 5% employer matching contribution. Tuition Waivers & Discounts: eligible employees, including spouses and dependent children, receive reduced tuition at MA state colleges, community colleges, and universities. Paid Time Off: employees receive 12 paid holidays and generous vacation, personal, and sick leave benefits. Additional information regarding employee benefits is available on the University's Benefits & Wellness webpage . Disability Accommodations Westfield State University is committed to the full inclusion of individuals with disabilities and will ensure the availability of reasonable accommodations. If a reasonable accommodation is needed to participate in the job application or interview process, please contact Human Resources at ... or visit us in the Horace Mann Building, 1st floor. Background Check Employment is contingent upon the successful completion and review of a background check. A criminal record will not automatically disqualify an applicant from consideration. 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 August 5, 2025. 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.