Overview:
This role is an academic year position.
Shift: Sunday & Thursday: 1:30PM - 10:00 PM, Monday and Tuesday Off. Wednesday: 6:00 AM - 2:30 PM, Friday & Saturday: 1:00 PM - 9:30 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.
Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.
What You'll Do:
The Third Cook prepares, cooks, and presents a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements. This position utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.
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The Third Cook is responsible for maintaining assigned production stations, ensuring food is prepared and served in a timely manner, and maintaining high standards of food quality, sanitation, and customer service.
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Working both independently and as part of a team, the Third Cook assists with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
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The position is responsible for following all food safety and sanitation procedures, maintaining a clean and organized work area, and accurately completing required production and temperature logs.
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In customer-facing areas, the Third Cook provides courteous and professional service while contributing to a positive dining experience.
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The Third Cook must demonstrate the ability to work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
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This position 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.
- All employees are responsible for punching in and out in accordance with department policy and standards.
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All employees must be given permission from a manager to punch in early or stay past their schedule "out time."
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All employees must adhere to posted schedule.
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All requests for time off will be granted based on business needs.
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In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance.
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Time off requests must follow proper procedure and will be approved or denied in accordance with department needs.
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No request will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.
What We're Looking For:
Basic Requirements:
Knowledge and experience typically acquired by:
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High School Diploma or GED, or equivalent combination of education and experience
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Minimum of 1 year of food preparation or commercial kitchen experience preferred
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Ability to safely operate commercial foodservice equipment or learn equipment operation through on-the-job training
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Demonstrated knife skills and knowledge of basic culinary techniques
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Knowledge of food safety, sanitation, and proper food handling procedures
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Ability to work independently and as part of a team
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Strong customer service and communication skills
Preferred Qualifications:
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Associate Degree or Certificate in Culinary Arts
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ServSafe Food Handler or ServSafe Manager Certification
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Experience in high-volume institutional, university, hotel, restaurant, healthcare, or catering foodservice operations
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Experience using commercial food production equipment
The pay rate for this position is $28.16 / hour.
