Third Cook

This is an academic-year position.

Schedule

• Sunday & Thursday: 1:30 PM – 10:00 PM
• Monday & Tuesday: Off
• Wednesday: 6:00 AM – 2:30 PM
• Friday & Saturday: 1:00 PM – 9:30 PM
• Working weekends and 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 campuses. The team delivers high-quality, contemporary, and innovative food and hospitality services to meet the needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Dining operations include a progressive resident dining program, innovative retail services, and a distinctive university catering program serving a campus community of 6,600 undergraduates, 2,100 graduate students, and 2,300 staff, faculty, and administrators. Residential dining centers and catering are open seven days a week.

Responsibilities

• Prepare, cook, and present a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements.
• Utilize a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.
• Maintain assigned production stations, ensuring food is prepared and served in a timely manner.
• Uphold high standards of food quality, sanitation, and customer service.
• Work 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.
• Follow all food safety and sanitation procedures, maintain a clean and organized work area, and accurately complete required production and temperature logs.
• In customer-facing areas, provide courteous and professional service while contributing to a positive dining experience.
• Demonstrate the ability to work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
• Support the overall success of dining operations through a commitment to quality, safety, teamwork, and exceptional customer service.
• Adhere to departmental timekeeping policies, including punching in and out as scheduled. Manager approval is required for early punch-ins or staying past scheduled hours.
• Follow posted schedules; requests for time off will be granted based on business needs.
• Schedules will be posted 14 days in advance (excluding catering) in accordance with the CBA.
• Time-off requests must follow proper procedure and will be approved or denied based on departmental 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 one 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 per hour.