Lead Cook — High-Volume Campus Dining

Boston College; Northern (KY); Hybrid; USD 40,000 - 45,000; Full time

Benefits offered by this job

Tuition remission for Employees

Tuition remission for Spouses and Dep-

Generous Medical, Dental, and Vision

Job summary

Boston College is seeking a Second Cook to prepare and cook large quantities of food for high-volume dining and catered events. This role requires lifting up to 50 pounds and working in a fast-paced kitchen.

You will assist in organizing the kitchen, train helpers, and ensure health code sanitation and safety standards are followed. NRA ServSafe and MRA Allergen certifications are required.

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.
• Must be able to effectively work in a fast-paced operation with a diverse staff.
• Must have outstanding human relations skills.
• Must be able to operate basic kitchen equipment.
• Must be able to lift moderately heavy objects, up to 50 pounds on an on-going basis.

Responsibilities

• Prepares and cooks large quantities of food from recipes.
• Assists in the organization of the kitchen for proper preparation.
• Participates in breakfast, lunch, receptions, dinner and/or catered events.
• Hand carves and/or sautees 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.
• May be assigned other duties during slow periods such as semester breaks, holidays and summer.
• Performs all other related duties as assigned.

Skills

English literacy

Food service experience

Safety & sanitation

Education

NRA ServSafe certification

MRA Allergen certification

Tools

Basic kitchen equipment

Job description

Boston College is seeking a Second Cook to prepare and cook large quantities of food for high-volume dining and catered events. This role requires lifting up to 50 pounds and working in a fast-paced kitchen.

You will assist in organizing the kitchen, train helpers, and ensure health code sanitation and safety standards are followed. NRA ServSafe and MRA Allergen certifications are required.