Second Cook

Tufts University•Somerville, MA

4d•$26

About The Position

This role is an academic year position. Shift: Friday and Saturday OFF; Sunday 9:00 AM - 5:30 PM & Monday - Thursday; 6:00 AM - 2:30 PM. Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service 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 are open 7 days a week. Working weekends, evenings and holidays is expected.

Requirements

3 years of experience in a culinary production operation
Able to read, follow, understand and execute recipes and follow written and verbal directions precisely
Experience and proven competence using a variety of food preparation equipment and applying various cooking methods
Experience working independently in a logical, efficient and productive manner
Must have a pleasant demeanor, enjoy working with people, be a team player and be committed to customer service
Must speak, read and understand English.

Nice To Haves

Experience preferably in a high-volume operation with a proven broad range of well-developed culinary skills.
Associates Degree in the Culinary Arts is ideal.
High school diploma/GED is preferred.
Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive.

Responsibilities

Prep, prepare, and finish a variety of menu items for service following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management using various cooking methods and a variety of food preparation equipment.
Garnish and present finished menu items appropriately.
Complete all assigned work to meet meal service deadlines following department and industry standards for quality, sanitation and batch cookery.
Be flexible and use sound judgment to reduce or increase food quantities prepared based on customers’ demand.
Prepare and present foods in customer service areas, serving and interacting with customers in a friendly, courteous and professional manner.
Work as a team with other culinary employees to prepare planned meal service, follow the directions of senior cooks and provide guidance and mentorship to less experienced cooks.
Be responsible for the cleaning, sanitation and general upkeep of food preparation equipment and workstations and works in accordance with food safety guidelines and completes service records accurately as assigned.
Demonstrate the ability to work under periods of fast pace and high pressure.
Punch in and out in accordance with department policy and standards.
Adhere to posted schedule and all requests for time off will be granted based on business needs.