First Cook - Corcoran Commons

Boston College • Chestnut Hill, MA

1d • Onsite

About The Position

The First Cook is responsible for supervising, monitoring, and preparing food in large quantities for high-volume dining and specialized catered functions. The role coordinates kitchen support staff and production activities under the direction of the Chef or Kitchen Manager, helps ensure food quality and timely delivery to serving stations, and supports safe, sanitary kitchen operations. Moderately heavy lifting is required.

Requirements

• High school diploma.
• NRA ServSafe certification and MRA allergen training.
• At least three years of supervisory experience.
• Demonstrated knowledge of large-scale food production techniques and premium-quality catered preparation.
• Leadership ability to coordinate a large number of people engaged in diverse activities within specified time limits.
• Outstanding human relations and interpersonal skills.
• Ability to work a flexible schedule, including evenings and weekends.
• Ability to read and write English and perform basic math calculations.
• Ability to operate basic kitchen equipment.
• Positive work attitude and work history.
• Ability to work effectively with customers, coworkers, and supervisors in a high-volume, fast-paced environment with a diverse staff.
• Ability to follow verbal instructions and written recipes.
• Ability to meet daily deadlines.
• Ability to lift moderately heavy objects, up to 50 pounds, on an ongoing basis.

Nice To Haves

• Two- or four-year Culinary Arts degree or certificate; extensive experience may substitute for education.

Responsibilities

• Supervise and monitor the work of second cooks, cooks helpers, food service workers, and general service workers.
• Participate in preparing all food items on production menus.
• Coordinate kitchen functions of support staff assigned to the shift or area under the direction of the Chef or Kitchen Manager.
• Monitor and participate in sanitation and safety practices for work areas, cooking areas, and equipment.
• Instruct employees in proper processes for effective culinary production.
• Monitor and use inventory controls.
• Review support staff work assignments in progress.
• Assist with training and evaluation of service personnel.
• Supervise and participate in food preparation for catered functions.
• Ensure production standards are followed using prescribed recipes.
• Receive deliveries on the receiving dock when required.
• Supervise food production to ensure efficient delivery to all serving stations during meal hours.
• Check food before service for taste, temperature, and appearance to maintain quality expectations.
• Assist in planning special food functions or dinners and schedule and supervise their production.
• Perform other assigned duties, including other duties during slower periods such as semester breaks, holidays, and summer.

Benefits

• Tuition remission for employees.
• Tuition remission for eligible spouses and children.
• Medical, dental, and vision insurance.
• Low-cost life insurance.
• Eligibility for university-funded 401(k) and employer-sponsored 403(b) retirement plans.
• Paid holidays annually.
• Sick and vacation pay.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED