Third Cook - Newton

Boston College; Boston (MA); On-site; USD 36,000 - 39,000; Full time

Job summary

Boston College is seeking a Third Cook to support food preparation for all meals and catered events. The role involves following recipes, assembling and replenishing items, and ensuring proper cooking temperatures under supervision.

The position requires a high school diploma, ServSafe certification, and at least one year of experience in a large-volume operation. Strong English skills and teamwork are essential for success.

Qualifications

• High School diploma or equivalent.
• NRA ServSafe certification and MRA allergen training required.
• Minimum of 1 year experience in a large volume food operation.
• Must be able to read and write English.
• Ability to work effectively in a fast-paced operation with diverse staff.
• Outstanding human relations skills.
• Must be able to operate basic kitchen equipment.

Responsibilities

• Assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner).
• Slices, mixes, grills, sautes, roasts, steams, bakes and stews as assigned.
• Monitors foods while cooking to maintain proper temperatures and timing cycles.
• Transports food to serving areas, replenishes items as required.
• May assist in transporting food and equipment to catered events and assist in executing functions.
• Performs routine sanitation and safety functions of work areas and equipment.
• May assist in training food service workers and students as directed.
• Other duties during slow periods such as holidays and breaks.

Skills

English proficiency

Education

High School diploma or equivalent

Tools

Kitchen equipment

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

Third Cook 37.5 hours per week / 52 weeks per year

Basic Function and Responsibility

• Under direction, performs a variety of routine, supportive duties to assist in the preparation of food for use in the dining operations and/or catered events. Moderately heavy lifting is necessary.

Characteristic Duties

• As assigned, assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner).
• As assigned, provides routine support in kitchen by performing duties such as, slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing.
• Under direction of individual in charge, monitors foods while cooking to maintain proper temperatures and ensure proper timing cycles.
• Transports food to serving areas, assembles and replenish food items as required.
• May transport food and equipment to catered functions and then assists in the execution of events as assigned.
• Performs routine sanitation and safety functions of work areas and equipment.
• May assist in the training of food service workers and students as directed.
• May be assigned other duties during slow periods such as semester breaks, holidays and summer.
• Performs all other reasonable duties as assigned.

Supervision Received

Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel.

Supervision Exercised

May assist in the monitoring of work by food service workers and students as required.

Hiring Range: $25.78/hr to $28.65/hr. Pay rate commensurate with relevant experience.

Requirements

• High School diploma or equivalent. Additional relevant experience may substitute for education.
• NRA ServSafe certification and MRA allergen training required.
• Minimum of 1 year experience in a large volume food operation.
• Must be able to read and write English.
• The ability to work effectively in a fast-paced operation with diverse staff.
• Outstanding human relations skills.
• Must be able to operate basic kitchen equipment.

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.