Third Cook

The Friedman School of Nutrition Science and Policy; Boston (MA); On-site; USD 36,000 - 41,000; Part time

Job summary

Tufts Dining is seeking a Third Cook for an academic year, part-time role. This on-campus position is 28 hours per week with a Monday-Thursday 2:30 PM–7:30 PM shift and weekends off.

Open dining centers and catering require high standards for quality and sanitation. You will work independently and as part of a team, following safety procedures and producing meals per schedules.

Qualifications

• High School diploma or GED or equivalent education/experience.
• Minimum 1 year of food prep or kitchen experience preferred.
• Ability to operate commercial kitchen equipment with on-the-job training.
• Demonstrated knife skills and basic culinary techniques.
• Knowledge of food safety, sanitation, and proper handling.
• Ability to work independently and as part of a team.
• Strong customer service and communication skills.

Responsibilities

• Prepare, cook, and present menu items per recipes and schedules.
• Maintain production stations, ensure timely food prep and service.
• Assist with setup, service, breakdown and other kitchen duties.
• Follow food safety procedures and logs.
• Provide courteous service in customer-facing areas.
• Work efficiently in a fast-paced environment and adapt to needs.
• Support dining operations to ensure quality and safety.

Skills

Customer service

Communication

Knife skills

Teamwork

Food safety

Education

High School Diploma or GED

Associate Degree or Culinary Certificate

Tools

Commercial kitchen equipment

Job description

Overview

This role is an academic year, 28 hour per week position.

Shift: Monday - Thursday: 2:30 PM - 7:30 PM. Saturday & Sunday Off

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators.

Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.

What You\'ll Do

The Third Cook prepares, cooks, and presents a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements. This position utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.

• The Third Cook is responsible for maintaining assigned production stations, ensuring food is prepared and served in a timely manner, and maintaining high standards of food quality, sanitation, and customer service.
• Working both independently and as part of a team, the Third Cook assists with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
• The position is responsible for following all food safety and sanitation procedures, maintaining a clean and organized work area, and accurately completing required production and temperature logs.
• In customer-facing areas, the Third Cook provides courteous and professional service while contributing to a positive dining experience.
• The Third Cook must demonstrate the ability to work efficiently in a fast‑paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
• This position supports the overall success of dining operations through a commitment to quality, safety, teamwork, and exceptional customer service while performing additional duties as required to meet departmental and operational needs.
  • All employees are responsible for punching in and out in accordance with department policy and standards.
  • All employees must be given permission from a manager to punch in early or stay past their schedule \"out time.\"
  • All employees must adhere to posted schedule.
  • All requests for time off will be granted based on business needs.
  • In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance.
  • Time off requests must follow proper procedure and will be approved or denied in accordance with department needs.
  • No request will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.

What We\'re Looking For

Basic Requirements:

Knowledge and experience typically acquired by:

• 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 equipment operation 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

Preferred Qualifications:

• Associate Degree or Certificate in Culinary Arts
• ServSafe Food Handler or ServSafe Manager Certification
• Experience in high-volume institutional, university, hotel, restaurant, healthcare, or catering foodservice operations
• Experience using commercial food production equipment

The pay rate for this position is $28.16 / hour.