Third Cook

This role is an academic year position.

Shift: Monday through Thursday 1:00
PM – 9:30 PM, Friday 12:00 PM – 8:30 PM, Saturday & Sunday Off.

Tufts Dining is a self-operated food service provider
managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality,
contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally
responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail
services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students,
and 2300 faculty, staff and administrators.

Residential Dining Centers and Catering are open 7 days a week. Working
Weekends and Evenings will be expected.

What You’ll Do

The Third Cook will prepare 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.

• They will complete all
  assigned work to meet meal service deadlines and will follow all department standards for quality and sanitation.
• They will prepare
  food products in customer service areas and will interact and serve customers in a friendly and courteous manner.
• Demonstrated
  ability to successfully meet all proficiency standards,
  including timeliness, accuracy & quality as determined by
  management.
• They will have a demonstrated ability to work with minimal supervision in a logical, efficient and productive
  manner.
• They will have a pleasant demeanor with people and an understanding of good customer service.
• The Third Cook will be
  willing to learn and take direction from management and other culinary professionals.
• Will execute opening and closing duties as
  assigned.
• In addition to cooking responsibilities, the Third Cook will be 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 pace and high pressure.
• All employees are
  responsible for punching in and out in accordance with department policy and standards.
• They must be given permission from a manager
  to punch in early or stay past their schedule “out time.”
• All employees will adhere to posted schedule and 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/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.

What We’re Looking For

Basic Requirements:

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

Preferred Qualifications:

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

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