Cook - Second Tier (40 hrs. per wk./52 wks. per year)

Boston College; Newton (MA); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in higher education is seeking a Second Cook to join their dynamic kitchen team. This role involves preparing and cooking large quantities of food for various dining services and catered events, ensuring high standards of food safety and quality. The ideal candidate will have a strong background in institutional cooking and excellent human relations skills. With a commitment to diversity and inclusion, this forward-thinking institution offers a supportive environment where your contributions will make a significant impact. If you thrive in a fast-paced setting and are passionate about culinary arts, this opportunity is perfect for you.

Benefits

Tuition Remission for Employees

Medical, Dental, and Vision Insurance

Low-Cost Life Insurance

401k and 403b Retirement Plans

Paid Holidays

Generous Sick and Vacation Pay

Qualifications

• 2-3 years of experience in large volume institutional cooking.
• Must be able to read and write English.
• Supervisory experience preferred.

Responsibilities

• Prepare and cook large quantities of food for dining and catered events.
• Assist in the organization and training of kitchen staff.
• Ensure compliance with health code sanitation and safety standards.

Skills

Institutional Cooking

Kitchen Equipment Operation

Food Safety Standards

Human Relations Skills

Education

High School Diploma

NRA ServSafe Certification

MRA Allergen Certification

Tools

Basic Kitchen Equipment

Job description

Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion.

Job Description

Second Cook

Basic Function and Responsibility:

Under direction, prepares and cooks large quantities of food as assigned for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary, up to 50 pounds.

Characteristic Duties:

• As assigned, prepares and cooks, from recipes, large quantities of food and menu items.
• Assists in the organization of the kitchen for the proper preparation of food.
• Participates in breakfast, lunch, receptions, dinner and/or catered events.
• Hand carves and/or sautes to order food items at catered events.
• Demonstrate and practices knowledge of proper health code sanitation and safety standards.
• Assists, as directed, in the organization and training of cook's helpers, food service workers, and students assigned to work area in the preparation of food and the proper operation of relevant equipment.
• May assist in the monitoring of the preparation and cooking of food in assigned area.
• May be assigned to assist in the transportation and delivery of food and equipment for special function catering.
• Participates, in assuring that food is properly panned and garnished in a timely manner in order to meet the service and quality needs of the operation.
• Occasionally assigned other duties during slow periods such as semester breaks, holidays and summer.
• Performs all other related duties as assigned.

Supervision Received:

• Reports to the Chef Manager in assigned unit, may receive functional direction from unit manager on duty, chef or first cook.

Supervision Exercised:

• Assist in the monitoring of work by cook's helpers and food service workers and other support personnel.
  
  

Hiring Range: $27.63/hr to $30.70/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications:

• High School Diploma. Extensive experience may substitute for education. NRA ServSafe certification required and MRA Allergen certification.
• Minimum of 2 -3 years of quality large volume institutional cooking. Supervisory experience preferred.
• Must be able to read and write English.
• The ability to effectively work in a fast-paced operation with a diverse staff.
• Outstanding human relations skills.
• Must be able to operate basic kitchen equipment.
• The ability to lift moderately heavy objects, up to 50 pounds on an on-going basis.

Closing Statement

Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:

• Tuition remission for Employees
• Tuition remission for Spouses and Children who meet eligibility requirements
• Generous Medical, Dental, and Vision Insurance
• Low-Cost Life Insurance
• Eligibility for both University-Funded 401k and Employer-Sponsored403bRetirement Plans
• Paid Holidays Annually
• Generous Sickand Vacation Pay
• Additional benefits can be found onhttps://www.bc.edu/employeehandbook

Boston College conducts pre-employment background checks as part of the hiring process.

Boston College is an equal opportunity employer. In concert with our Jesuit, Catholic mission, Boston College is dedicated to the goal of building a culturally diverse and pluralistic faculty and staff committed to teaching and working in a multicultural environment and strongly encourages applications for women, minorities, individuals with disabilities, and covered veterans.To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at https://www.bc.edu/diversity.

Boston College's Notice of Nondiscrimination can be viewed athttps://www.bc.edu/nondiscrimination.