Third Cook

The Friedman School of Nutrition Science and Policy; Somerville (MA); On-site; USD 39,000 - 40,000; Part time

Job summary

Tufts Dining is seeking a Third Cook for an academic year role with evening and weekend shifts. The position involves preparing and presenting a variety of menu items and ensuring high standards of food quality and sanitation. You will work both independently and as part of a team in a busy campus dining environment.

Qualifications include a high school diploma or GED, knife skills, and knowledge of food safety. The pay rate is $28.16 per hour, with weekends and evenings expected.

Qualifications

• High School Diploma or GED or equivalent education/experience
• Minimum of 1 year of food preparation or kitchen experience
• Ability to operate commercial kitchen equipment safely
• Demonstrated knife skills and basic culinary techniques
• Knowledge of food safety, sanitation, and proper handling procedures
• Ability to work independently and as part of a team
• Strong customer service and communication skills

Responsibilities

• Prepare, cook, and present a variety of menu items per recipes and schedules
• Maintain assigned production stations and ensure timely food service
• Follow food safety, sanitation procedures and logs
• Provide courteous, professional service in customer-facing areas
• Work efficiently in a fast-paced environment and adapt to needs
• Support dining operations and perform additional duties as required

Skills

Knife skills

Customer service

Communication skills

Teamwork

Food preparation

Education

High School Diploma or GED

Associate Degree or Certificate in Culinary Arts

Job description

Overview

This role is an academic year position.

Shift: Sunday & Thursday: 1:30PM - 10:00 PM, Monday and Tuesday Off. Wednesday: 6:00 AM - 2:30 PM, Friday & Saturday: 1:00 PM - 9:30 PM.

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 6600 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.