Boston College Third Cook in Chestnut Hill, Massachusetts
Boston College Introduction
Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion.
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.
-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.
Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel.
May assist in the monitoring of work by food service workers and students as required.
Department: BCDS Corcoran Commons
Position: Third Cook-
View Salary Range (https://bc.edu/content/dam/bc1/offices/human-resources/compensation/Salary_Ranges_Hiring_Dining_Services.pdf)
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.
Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:
Tuition remission for Employees
Tuition remission for Spouses and Children who meet eligibility requirements
Generous Medical, Dental, and Vision Insurance
Low-Cost Life Insurance
Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans
Paid Holidays Annually
Generous Sick and Vacation Pay
Additional benefits can be found on https://www.bc.edu/employeehandbook
Boston College conducts pre-employment background checks as part of the hiring process.
Boston College is an affirmative action, equal opportunity employer. In concert with our Jesuit, Catholic mission, Boston College is dedicated to the goal of building a culturally diverse and pluralistic faculty and staff committed to teaching and working in a multicultural environment and strongly encourages applications for women, minorities, individuals with disabilities, and covered veterans. To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at https://www.bc.edu/diversity .
Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination .