Part-Time Third Cook – 28h/wk, Evenings M-Thu

The Friedman School of Nutrition Science and Policy; Boston (MA); On-site; USD 32,000 - 46,000; Part time

Job summary

Tufts Dining is seeking a Third Cook for the academic year, 28 hours per week, with shifts Monday-Thursday 2:30 PM-7:30 PM. This on-campus role supports daily dining operations across residential centers and catering, serving a campus community of students, staff, and visitors.

The Third Cook will prepare and present a variety of menu items, maintain stations, follow food safety procedures, and contribute to a positive dining experience.

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

Responsibilities

• Maintain assigned production stations and ensure timely food preparation and service.
• Assist with food preparation, service, station setup and breakdown, and other kitchen duties.
• Follow all food safety and sanitation procedures and maintain logs.
• Provide courteous and professional service in customer-facing areas.
• Work efficiently in a fast-paced environment and adapt to changing needs.
• Support dining operations with a commitment to quality, safety, teamwork and customer service.

Skills

Knife skills

Food safety

Customer service

Teamwork

Communication

Education

High School Diploma or GED

Associate Degree or Certificate in Culinary Arts

ServSafe Food Handler or ServSafe Manager Certification

Tools

Commercial kitchen equipment

Job description

Tufts Dining is seeking a Third Cook for the academic year, 28 hours per week, with shifts Monday-Thursday 2:30 PM-7:30 PM. This on-campus role supports daily dining operations across residential centers and catering, serving a campus community of students, staff, and visitors.

The Third Cook will prepare and present a variety of menu items, maintain stations, follow food safety procedures, and contribute to a positive dining experience.