Tufts University
Third Cook
Boston, Massachusetts · Junior
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About the role
- This role is an academic year, 28 hour per week position.
- Shift: Monday - Thursday: 2:30 PM - 7:30 PM.
- Residential dining Centers and Catering are open 7 days a week.
Responsibilities
- This position utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.
- 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.
Requirements
- Knowledge and experience typically acquired by:
- 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.
- All employees must be given permission from a manager to punch in early or stay past their schedule "out time."
Nice to have
- Associate Degree or Certificate in Culinary Arts
- ServSafe Food Handler or ServSafe Manager Certification
- Experience using commercial food production equipment
- The pay rate for this position is $28.16 / hour.
- 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
Benefits
- All requests for time off will be granted based on business needs.
- Time off requests must follow proper procedure and will be approved or denied in accordance with department needs.
Company info
- 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.
This listing is sourced directly from Tufts University's careers page and normalized into a canonical job model.