Third Cook

This role is an academic year position.

Schedule

• Sunday, Monday, Wednesday, Thursday: 6:00 AM - 2:30 PM
• Friday: 11:45 AM - 8:15 PM
• Tuesday & Saturday: Off
• Working weekends & evenings will be expected.

About the Role

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.

Responsibilities

• Prepares, cooks, and presents a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements.
• Utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.
• Maintains assigned production stations, ensuring food is prepared and served in a timely manner, and maintaining high standards of food quality, sanitation, and customer service.
• Works both independently and as part of a team to assist with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
• Follows all food safety and sanitation procedures, maintains a clean and organized work area, and accurately completes required production and temperature logs.
• In customer-facing areas, provides courteous and professional service while contributing to a positive dining experience.
• Demonstrates the ability to work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
• 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.
• Punches in and out in accordance with department policy and standards; must obtain manager permission to punch in early or stay past scheduled "out time."
• Adheres to posted schedule; schedules are posted 14 days in advance (excludes catering) in accordance with the CBA.
• Requests for time off must follow proper procedure and will be approved or denied based on department needs; no requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.

Requirements

• 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.

Pay

$28.16 / hour