Campus Third Cook – Evening Prep & Quality

Tufts University; Boston (MA); On-site; USD 36,000 - 41,000; Part time

Job summary

Tufts University invites applications for a Third Cook in Tufts Dining. This academic-year, 28-hour-per-week position features a Monday–Thursday shift from 2:30 PM to 7:30 PM. Residential dining centers and catering operate daily, with weekends and evenings sometimes required to support campus operations.

The Third Cook will prepare and present a variety of menu items, follow recipes and schedules, and uphold food safety and sanitation standards in a fast-paced, team-oriented kitchen.

Qualifications

• High School Diploma or GED or equivalent.
• Minimum of 1 year of food preparation or commercial kitchen experience.
• Ability to safely operate commercial foodservice equipment.
• Demonstrated knife skills and knowledge of basic culinary techniques.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to work independently and as part of a team.
• Strong customer service and communication skills.

Responsibilities

• Maintain assigned production stations, ensuring timely preparation and service with high quality and sanitation.
• Assist with food preparation, service, station setup and breakdown.
• Follow all food safety and sanitation procedures and complete required logs.
• Provide courteous, professional service in customer-facing areas.
• Work efficiently in a fast-paced environment and adapt to changing needs.
• Support dining operations and adhere to department policies while performing related duties.

Skills

Food preparation

Commercial kitchen

Knife skills

Food safety

Customer service

Teamwork

Time management

Education

High School Diploma or GED

Associate Degree or Certificate in Culinary Arts

Tools

Commercial kitchen equipment

Job description

Tufts University invites applications for a Third Cook in Tufts Dining. This academic-year, 28-hour-per-week position features a Monday–Thursday shift from 2:30 PM to 7:30 PM. Residential dining centers and catering operate daily, with weekends and evenings sometimes required to support campus operations.

The Third Cook will prepare and present a variety of menu items, follow recipes and schedules, and uphold food safety and sanitation standards in a fast-paced, team-oriented kitchen.