Third Cook

Overview

This role is an academic year position.

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

Dining Centers and Catering are open 7 days a week. Working weekends, evenings and holidays is expected.

The Third Cook prepares a variety of menu items for service following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management using several different cooking methods and a variety of food preparation equipment.

• The Third Cook completes all assigned work to meet meal service deadlines and follows all department standards for quality and sanitation.
• The Third Cook prepares food products in customer service areas and interacts and serves customers in a friendly and courteous manner.
• The Third Cook demonstrates ability to successfully meet all proficiency standards, including timeliness, accuracy and quality as determined by management.
• The Third Cook possesses a demonstrated ability to work with minimal supervision in a logical, efficient and productive manner.
• The Third Cook demonstrates a pleasant demeanor with people and an understanding of good customer service.
• The Third Cook is willing to learn and take direction from management and other culinary professionals.
• The Third Cook executes opening and closing duties as assigned.
• In addition to cooking responsibilities, the Third Cook is responsible for the cleaning, sanitation, and general upkeep of food preparation equipment and station, the proper implementation of food safety guidelines, and the accurate completion of service records.
• The Third Cook must demonstrate the ability to work under periods of fast-paced and high pressure.
• 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.

• Must be able to operate a Flat Top Griddle, Deep Fryer, Char-broiler, Steamer, Food service Meat Slicer, Industrial Mixer, Pizza Oven, Vacuum Sealer, Tilt Kettle, Food Processor, Buffalo Chopper and any additional food service equipment required
• Must possess excellent knife skills & demonstrate solid understanding of food service terminology

• High School diploma/GED preferred
• Associates Degree in Culinary Arts preferred
• Serv Safe Certification preferred

The pay rate for this position is $26.20 / hour.