Third Cook - High-Volume Campus Kitchen

Boston College; Northern (KY); Hybrid; USD 36,000 - 40,000; Full time

Job summary

Boston College is seeking a Third Cook to join its dining operations. Under direction, you will assist in preparing meals for all meals and events, with moderate heavy lifting and routine duties across a busy kitchen.

You will monitor cooking temperatures, transport food to serving areas, support catered functions, and help train kitchen staff. A High School diploma and ServSafe/MRA allergen training are required, with 1 year of large-volume food operation experience.

Qualifications

• Education: High School diploma. Additional relevant experience may substitute for education.
• Experience: Minimum of 1 year experience in a large volume food operation.
• Skills: Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have outstanding human relations skills. Must be able to operate basic kitchen equipment.

Responsibilities

• Assist in the preparation of food items using recipes for all meals (breakfast, lunch, receptions, and dinner).
• Perform duties such as slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing.
• Monitor foods while cooking to maintain proper temperatures and timing cycles.
• Transport food to serving areas, assemble and replenish food items as required.
• May transport food and equipment to catered functions and assist in events.
• Perform routine sanitation and safety functions of work areas and equipment.
• Assist in training food service workers and students as directed.
• May be assigned other duties during slow periods such as semester breaks, holidays and summer.

Skills

English reading/writing

Fast-paced work

Interpersonal skills

Kitchen equipment operation

Education

High School diploma

NRA ServSafe certification

MRA allergen training

Job description

Boston College is seeking a Third Cook to join its dining operations. Under direction, you will assist in preparing meals for all meals and events, with moderate heavy lifting and routine duties across a busy kitchen.

You will monitor cooking temperatures, transport food to serving areas, support catered functions, and help train kitchen staff. A High School diploma and ServSafe/MRA allergen training are required, with 1 year of large-volume food operation experience.