Culinary Prep Cook – University Dining

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

Job summary

Tufts Dining at Tufts University Medford/Somerville campus is seeking a Third Cook to prepare a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements.

This academic year position involves weekend and evening shifts as described, contributing to daily dining operations for a campus community of thousands of students, staff, and faculty. Experience in high-volume kitchens and ServSafe is preferred.

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 on-the-job.
• Demonstrated knife skills and knowledge of basic culinary techniques.
• Knowledge of food safety, sanitation, and proper handling procedures.
• Ability to work independently and as part of a team.
• Strong customer service and communication skills.

Responsibilities

• Prepare, cook, and present a variety of menu items per recipes and schedules.
• Maintain production stations, ensure timely service and high quality, sanitation, and customer service.
• Assist with food prep, service, station setup/breakdown, and other kitchen duties.
• Follow all safety, sanitation, and log-keeping procedures.
• Provide courteous and professional service in customer-facing areas.
• Work efficiently in a fast-paced environment and adapt to changing needs.

Skills

Customer service

Communication

Teamwork

Education

High School Diploma or GED

Associate Degree or Certificate in Culinary Arts

Job description

Tufts Dining at Tufts University Medford/Somerville campus is seeking a Third Cook to prepare a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements.

This academic year position involves weekend and evening shifts as described, contributing to daily dining operations for a campus community of thousands of students, staff, and faculty. Experience in high-volume kitchens and ServSafe is preferred.