First Cook - Corcoran Commons

Boston College; Boston (MA); On-site; USD 29,000 - 48,000; Full time

Benefits offered by this job

Tuition remission for Employees

Spouse/Children tuition remission

Health Insurance

401k/403b retirement plans

Job summary

Boston College seeks a First Cook to supervise and prepare food for high-volume dining and catered events. The role emphasizes leadership, adherence to recipes, and training of staff within a fast-paced kitchen.

Education includes a high school diploma with culinary training preferred; ServSafe certification and allergen training are required. You will work under the Chef or Production Manager to ensure quality, safety, and timely service.

Qualifications

• Education: High School Diploma; culinary degree or certificate preferred.
• Minimum three years supervisory experience in food service.
• NRA ServSafe certification required and allergen training completed.

Responsibilities

• Supervise cooks and food service workers to ensure efficient production.
• Participate in preparation of all menu items for high volume service.
• Ensure sanitation and safety of kitchen areas and equipment.
• Plan production for catered functions and special events.
• Monitor inventory and use prescribed recipes for consistency.
• Train and evaluate staff; assist in new recipe implementation.

Skills

Leadership

Supervisory experience

Reading/writing English

Flexible schedule

Math calculations

Education

High School Diploma

Culinary Arts degree/certificate preferred

Tools

NRA ServSafe certification

MRA allergen training

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 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.

Job Description

First Cook

Basic Function and Responsibility

Responsible for supervising, monitoring and preparing food in large quantities at assigned work areas for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary.

Characteristic Duties

• Supervise and monitor assigned work of second cooks, cooks helpers, food service workers, and general service workers.
• Participate in preparation of all food-based items on production menus.
• Strong desire and ability to pursue Boston College food service goals.
• Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area.
• Monitors and participates in the sanitation and safety of work and cooking areas and equipment.
• Instructs employees in proper processes for effective culinary production.
• Monitors and utilizes inventory controls.
• Monitors and participates in the sanitation of all equipment used.
• Reviews work assignments in progress as delegated to support staff.
• Responsible to assist in the training and evaluation of all service personnel.
• Responsible to supervise and to participate in the preparation of food for catered functions.
• Ensures utilization of production standards via use of prescribed recipes.
• May be required to receive deliveries on receiving dock.
• Supervise food production to ensure the efficient delivery of food to all serving stations during meal hours.
• Prior to service check all foods served for taste, temperature, and appearance for maintenance of desired quality expectation.
• Assist in planning special food functions or dinners as required. Schedule and supervise necessary production for special functions.
• May be assigned other duties during slow periods such as semester breaks, holidays, and summer.
• Performs all other reasonable duties as assigned.

First Cook (continued)

Supervision Received:

Position reports to the Chef and Production Manager of assigned unit.

Supervision Exercised

Assists in the supervision of Second Cooks, Third Cooks, and Food Service Workers assigned to operating shift.

Position Details

Department: BCDS Corcoran Commons

Position: First Cook

Grade: F

Hiring Range: $31.39/hr to $34.87/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications

Education: High School Diploma. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.

Experience

Minimum of three years supervisory experience. Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.

Skills

Leadership required: Demonstrated leader in order to coordinate and cooperation of a large number of persons engaged in diverse activities which must be accomplished within specified time limits. Must have outstanding human relations skills. Ability to work a flexible schedule, including evenings and weekends. Must be able to read and write English and perform basic math calculations. Must be able to operate basic kitchen equipment. Demonstrated positive work attitude and work history. Ability to work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment. Able to follow verbal instructions and written recipes. Must enjoy the challenge of meeting daily deadlines. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis. Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have good interpersonal skills.

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 on https://www.bc.edu/employeehandbook

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

Boston College is an Equal Opportunity Employer and does not discriminate on the basis of any legally protected category, including disability and protected veteran status. Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination.