First Cook

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.

• 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.

Requirements

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

Experience: Minimum of three years supervisory experience. Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation.

Skills: Leadership required: Demonstrated leader in order to coordinate and cooperation of a large number of persons engaged in diverse activities which must be accomplished within specified time limits. Must 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. Must be able to operate basic kitchen equipment. Demonstrated positive work attitude and work history. Ability to work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment. Able to follow verbal instructions and written recipes. Must enjoy the challenge of meeting daily deadlines. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis. 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 good interpersonal skills.