Second Cook- McElroy

Boston College; Boston (MA); On-site; USD 61,000 - 67,000; Full time

Benefits offered by this job

Tuition remission for Employees

Tuition remission for Spouses and Chid

Generous Medical, Dental, and Vision

Low-Cost Life Insurance

Eligibility for 401k/403b Retirement

Paid Holidays Annually

Sick and Vacation Pay

Job summary

Boston College in Boston, MA, seeks a Second Cook to prepare and cook large quantities for high-volume dining and catered events. You will work under direction in a fast-paced kitchen, lifting up to 50 pounds and ensuring timely service.

Requirements include a High School Diploma, NRA ServSafe and MRA Allergen certifications, plus 2–3 years of large-volume institutional cooking experience; supervisory experience is preferred. Strong English communication and teamwork are essential.

Qualifications

• High School Diploma or equivalent; NRA ServSafe and MRA Allergen certifications required.
• 2–3 years of quality large-volume institutional cooking; supervisory experience preferred.
• Must read and write English; ability to work in a fast-paced, diverse team.

Responsibilities

• Prepare and cook large quantities of food from recipes for high-volume dining.
• Assist in organizing the kitchen for proper food preparation.
• Participate in breakfasts, lunches, receptions and catered events.
• Train cook's helpers and food service staff as needed.
• Maintain sanitation and safety standards per health codes.

Skills

English literacy

People skills

Fast-paced work

Education

High School Diploma

NRA ServSafe certification

MRA Allergen certification

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

Second Cook

Basic Function and Responsibility: Under direction, prepares and cooks large quantities of food as assigned for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary, up to 50 pounds.

Characteristic Duties

• As assigned, prepares and cooks, from recipes, large quantities of food and menu items.
• Assists in the organization of the kitchen for the proper preparation of food.
• 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.

Supervision Received

Reports to the Chef Manager in assigned unit, may receive functional direction from unit manager on duty, chef or first cook.

Supervision Exercised

Assist in the monitoring of work by cook's helpers and food service workers and other support personnel.

Hiring Range: $29.17/hr to $32.41/hr. Pay rate commensurate with relevant experience.

Requirements

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.

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.