Campus Third Cook — Fast-Paced Dining & Weekend Shifts

Tufts University; Medford (MA); On-site; USD 32,000 - 46,000; Full time

Job summary

Tufts University is seeking a Third Cook for its dining program on the Medford campus. The role involves preparing, cooking, and presenting a variety of items according to recipes and schedules, while ensuring food safety and customer satisfaction.

Residential dining centers and catering operate seven days a week; weekend and evening work is expected, and the shift pattern includes Sundays, Thursdays, and other days as listed.

Qualifications

• High School Diploma or GED, or equivalent combination of education and experience.
• Minimum of 1 year of food preparation or commercial kitchen experience preferred.
• Ability to safely operate commercial foodservice equipment or learn equipment operation through on-the-job training.
• 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

• The Third Cook maintains assigned production stations, ensuring timely food preparation and high quality standards.
• Assists with food preparation, service, station setup and breakdown as part of a team.
• Follows all food safety and sanitation procedures and keeps logbooks as required.
• Provides courteous and professional service in customer-facing areas.
• Works efficiently in a fast-paced environment and adapts to changing needs.
• Supports overall dining operations and adheres to department policies.

Skills

Food prep

Knife skills

Sanitation

Customer service

Teamwork

Education

High School Diploma or GED

Job description

Tufts University is seeking a Third Cook for its dining program on the Medford campus. The role involves preparing, cooking, and presenting a variety of items according to recipes and schedules, while ensuring food safety and customer satisfaction.

Residential dining centers and catering operate seven days a week; weekend and evening work is expected, and the shift pattern includes Sundays, Thursdays, and other days as listed.