First Cook - McElroy

Boston College; Boston (MA); On-site; USD 43,000 - 48,000; Full time

Benefits offered by this job

Tuition remission for Employees

Medical, Dental and Vision Insurance

Retirement plans

Job summary

Boston College is seeking a First Cook to supervise and prepare food for high-volume dining and catered events. You will coordinate shifts, ensure quality and safety, and lead a team of cooks and service staff in a fast-paced environment.

The role requires at least three years of supervisory experience, a culinary credential, and ServSafe certification, with the flexibility to work evenings and weekends on a busy campus kitchen schedule.

Qualifications

• High School Diploma or equivalent required; two- or four-year Culinary Arts Degree or certificate preferred.
• Minimum of three years supervisory experience.
• Demonstrated knowledge of large-scale food production techniques and premium quality catered preparation.
• Must be a demonstrated leader capable of coordinating many individuals within deadlines.
• Outstanding human relations skills and ability to work flexible hours including evenings and weekends.
• Must read and write English and perform basic math calculations; ability to operate basic kitchen equipment.
• Demonstrated positive work attitude and ability to work with customers and staff in a fast-paced environment.

Responsibilities

• Supervise and monitor second cooks, cooks helpers, food service workers, and general service workers.
• Participate in preparation of all food-based items on production menus.
• Coordinate kitchen functions of staff assigned to shift/area.
• Monitor sanitation and safety of work areas and equipment.
• Instruct employees in proper culinary production processes and recipe adherence.
• Monitor and manage inventory controls and usage.
• Assist in training and evaluation of service personnel.
• Supervise food production for catered functions and ensure on-time delivery.

Skills

Leadership

Team coordination

Communication skills

Reading & math

Customer service

Education

High School Diploma or equivalent

Culinary Arts Degree or certificate

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.

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.

Hiring Range

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

Requirements

Qualifications

• High School Diploma or equivalent. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.
• Minimum of three years supervisory experience.
• Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.
• Must be a demonstrated leader capable of coordinating and securing the cooperation of a large number of individuals engaged in diverse activities, all of which must be completed within specified time limits.
• 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.
• The ability to operate basic kitchen equipment.
• Demonstrated positive work attitude and work history
• Work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment.
• Follow verbal instructions and written recipes.
• Enjoy the challenge of meeting daily deadlines.
• Lift moderately heavy objects, up to 50 pounds, on an on-going basis.
• Work effectively in a fast-paced operation with a diverse staff.
• 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.