Northern California HERC

Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.

Job Description

Third Cook
Basic Function and Responsibility
Under direction, performs a variety of routine, supportive duties to assist in the preparation of food for use in the dining operations and/or catered events. Moderately heavy lifting is necessary.

Characteristic Duties
-As assigned, assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner).

-As assigned, provides routine support in kitchen by performing duties such as, slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing.

-Under direction of individual in charge, monitors foods while cooking to maintain proper temperatures and ensure proper timing cycles.

-Transports food to serving areas, assembles and replenish food items as required.

-May transport food and equipment to catered functions and then assists in the execution of events as assigned.

-Performs routine sanitation and safety functions of work areas and equipment.

-May assist in the training of food service workers and students as directed.

-May be assigned other duties during slow periods such as semester breaks, holidays and summer.

-Performs all other reasonable duties as assigned.

Supervision Received
Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel.

Supervision Exercised
May assist in the monitoring of work by food service workers and students as required.


Hiring Range: $25.09/hr to $27.88/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications
Education: High School diploma. Additional relevant experience may substitute for education. NRA ServSafe certification and MRA allergen training required.

Experience: Minimum of 1 year experience in a large volume food operation.

Skills: Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have outstanding human relations skills. Must be able to operate basic kitchen equipment.

Closing Statement