"First Cook (40 hrs. per wk./52 wks. per year)"

Job Description

First Cook

Basic Function and Responsibility:

Responsible for supervising, monitoring and preparing food in large quantities at assigned work areas for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary.

Characteristic Duties:

• Supervise and monitor assigned work of second cooks, cooks helpers, food service workers, and general service workers.
• Participate in preparation of all food-based items on production menus.
• Strong desire and ability to pursue Boston College food service goals.
• Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area.
• Monitors and participates in the sanitation and safety of work and cooking areas and equipment.
• Instructs employees in proper processes for effective culinary production.
• Monitors and utilizes inventory controls.
• Monitors and participates in the sanitation of all equipment used.
• Reviews work assignments in progress as delegated to support staff.
• Responsible to assist in the training and evaluation of all service personnel.
• Responsible to supervise and to participate in the preparation of food for catered functions.
• Ensures utilization of production standards via use of prescribed recipes.
• May be required to receive deliveries on receiving dock.
• Supervise food production to ensure the efficient delivery of food to all serving stations during meal hours.
• Prior to service check all foods served for taste, temperature, and appearance for maintenance of desired quality expectation.
• Assist in planning special food functions or dinners as required. Schedule and supervise necessary production for special functions.
• May be assigned other duties during slow periods such as semester breaks, holidays, and summer.
• Performs all other reasonable duties as assigned.

Supervision Received:

Position reports to the Chef and Production Manager of assigned unit.

Supervision Exercised:

Assists in the supervision of Second Cooks, Third Cooks, and Food Service Workers assigned to operating shift.

Hiring Range: $30.54/hr to $33.94/hr. Pay rate commensurate with relevant experience.

Requirements

Qualifications:

High School Diploma or equivalent. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training.

Minimum of three years supervisory experience.

Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.

Must be a demonstrated leader capable of coordinating and securing the cooperation of a large number of individuals engaged in diverse activities, all of which must be completed within specified time limits.

Have outstanding human relations skills.

Ability to work a flexible schedule, including evenings and weekends.

Must be able to read and write English and perform basic math calculations.

The ability to operate basic kitchen equipment.

Demonstrated positive work attitude and work history

Work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment.

Follow verbal instructions and written recipes.

Enjoy the challenge of meeting daily deadlines.

Lift moderately heavy objects, up to 50 pounds, on an on-going basis.

Work effectively in a fast-paced operation with a diverse staff.

Have good interpersonal skills.

Closing Statement

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 Equal Opportunity Employer and does not discriminate on the basis of any legally protected category, including disability and protected veteran status. Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination.