Chef de Cuisine (Worcester Dining Hall) at University of Massachusetts Amherst in Amherst, Massachusetts

Job Description:

Job no: 526602

Work type: Staff Full Time

Location: UMass Amherst

Department: Worcester Dining Commons

Union: PSU

Categories: Food Service/Hospitality, PSU A

About UMass Amherst

The flagship of the Commonwealth, the University of Massachusetts Amherst is a nationally ranked public land-grant research university that seeks to expand educational access, fuel innovation and creativity, and share and use its knowledge for the common good. Founded in 1863, UMass Amherst sits on nearly 1,450-acres in scenic Western Massachusetts and boasts state-of-the-art facilities for teaching, research, scholarship, and creative activity. The institution advances a diverse, equitable, and inclusive community where everyone feels connected and valued-and thrives, and offers a full range of undergraduate, graduate and professional degrees across 10 schools and colleges, and 100 undergraduate majors. We believe every member of our university community can contribute to our ongoing success by striving for the highest level of excellence as we seek breakthrough solutions to mounting environmental, social, economic, and technological challenges in our world.

Job Summary

The Chef de Cuisine is responsible for functional management of the production area of the Worcester Dining Commons dining including quality control, line presentation, and customer service. Responsibilities include food preparation, food purchasing, recipe and menu development, staff scheduling for events as well as culinary initiatives. This position is also responsible for the planning and implementation of special projects designated by the Executive Chef, Residential Dining and the Director of Operations, Residential Dining.

Essential Functions

Responsible for day-to-day functional culinary supervision of the Worcester Dining Commons and associated retail locations. Assures the unit complies with UMass Dining's mission to serve a variety of healthy world cuisine featuring local ingredients in the most sustainable and environmentally conscious manner.

Duties include hands on production, training and functional supervision of unit chefs, head cooks, cooks and assistant cooks in all areas of production from just-in-time cooking to display cooking and preparing and presenting cold foods.

Trains culinary staff in cooking and serving methods, portion control, presentation, waste reduction and plate presentation. Works with the unit management team for merchandising all food related events.

Oversees the culinary operations of the Worcester Dining Commons location specials by working with the culinary staff in executing specialized event menus. Works with guest chefs' to assure proper menu execution.

Works within the established operating food budget, accountable to the Director of Operations, Residential Dining for operation within budgetary constraints. Is responsible for the culinary financial metrics: food, labor, etc. of assigned dining locations.

Assists in establishing strategic direction and sets operating policies. Works to develop program enhancements to increase customer satisfaction. Monitors the current industry market trends and applies these as needed to dining services.

Assists the Dining Commons Associate Director in recruiting new staff and provides training and development for all production personnel. Provides functional supervision of 60-70 staff and input to the Dining Commons Associate Director concerning performance of these staff. Functional supervision of student staff during events.

Assists the Dining Commons Associate Director in time and attendance using KRONOS time management system,

Schedules production staff meetings and promotes good staff morale.

Participates in the development of departmental goals and organizational structure; assists in the development and implementation of operating policies, systems and procedures.

Assists the Dining Commons Associate Director in implementing and enforcing Standard Operating Procedures (SOP), Hazardous Analysis of Critical Control Points (HACCP) principles and food allergy programs.

Communicates with the Dining Commons Associate Director and Executive Chef Residential Dining in advance of making changes to menus; creates new menu concepts and LTO's and incorporates them into the menus as needed. order food and supplies, supervises procurement, production and inventory controls.

Assists the Dining Commons Associate Director in the implementation of the Menu Management and Inventory System and recipe implementation. Reviews weekly inventory with Dining Commons Associate Director and makes recommendations to help with inventory reduction and product utilization.

Daily walkthroughs of kitchens, storage areas, and dining room. Ensures all menu signage is accurate and up to date.

Other Functions

Is responsible for special projects and other related duties as assigned.

Understands, is committed to, and supports affirmative action and non-discrimination goals and customer-focused quality services.

Demonstrates capacity, skill and willingness to engage students, and contributes to student success.

Minimum Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

Bachelor's degree or culinary program diploma from a recognized institution with 2-3 years progressive experience in a hospitality setting or 5 - 7 years progressive experience in a hospitality setting.

Proficiency with computers and Windows based software.

Excellent oral and written communication skills.

Sanitation Certificate required.

May require weekends and evening hours.

Preferred Qualifications (Knowledge, Skills, Abilities, Education, Experience, Certifications, Licensure)

Experience with a computerized menu management system.

Certification by a recognized culinary program a plus e.g., American Culinary Federation (ACF).

Physical Demands/Working Conditions

Requires the ability to balance, carry, push, pull, stand, bend, reach, twist, lift and perform repetitive movements.

Ability to lift 25 -30 lbs.

Additional Details

Under the supervision of Executive Chef, Residential Dining works within established goals, policies and procedures of the Division of Auxiliary Enterprises.

This position is designated as essential personnel.

Work Schedule

Varies and may include weekends, evenings and holidays as business needs dictate.

Salary Information

Level 29

PSU Hiring Ranges

Special Instructions to Applicants

Along with the application, please submit a resume, and cover letter. References will be checked at the finalist stage. Please be prepared to provide contact information for three (3) professional references.

UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, caste, creed, sex, age, marital status, national origin, disability, political belief or affiliation, pregnancy and pregnancy-related condition(s), veteran status, sexual orientation, gender identity and expression, genetic information, natural and protective hairstyle and any other class of individuals protected from discrimination in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University. To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans. It is the policy of UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.

Advertised: Mar 5 2025 Eastern Standard Time

Applications close: Jun 6 2025 Eastern Daylight Time

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