Third Cook

This role is an academic year position.

Shift: Friday and Saturday OFF.
Sunday – Wednesday; 6:00 AM – 2:30 PM, Thursday; 11:45 AM – 8:15 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.

Dining Centers and Catering are open 7 days a week. Working weekends, evenings and
holidays is expected.

What You’ll Do

The Third Cook prepares 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.

• The Third Cook completes all assigned work to meet
  meal service deadlines and follows all department standards for quality and sanitation.
• The Third Cook prepares food products in
  customer service areas and interacts and serves customers in a friendly and courteous manner.
• The Third Cook demonstrates ability to
  successfully meet all proficiency standards, including timeliness, accuracy and quality as determined by management.
• The Third Cook
  possesses a demonstrated ability to work with minimal supervision in a logical, efficient, and productive manner.
• The Third Cook
  demonstrates a pleasant demeanor with people and an understanding of good customer service.
• The Third Cook is willing to learn and
  take direction from management and other culinary professionals.
• The Third Cook executes opening and closing duties as
  assigned.
• In addition to cooking responsibilities, the Third Cook is 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-paced and high pressure.
  • All employees are
    responsible for punching in and out in accordance with department policy and standards.
  • All employees must be given permission from
    a manager to punch in early or stay past their schedule “out time.”
  • All employees must adhere to posted schedule. 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 or 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.

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