Third Cook

Tufts University•Boston, MA

About The Position

The Third Cook prepares, cooks, and presents menu items according to established recipes, production schedules, quality standards, and food safety requirements. The role uses a variety of cooking methods and commercial kitchen equipment to support daily dining operations. It maintains assigned production stations and ensures food is prepared and served on time while upholding food quality, sanitation, and customer-service standards. The Third Cook works independently and as part of a team on food preparation and service, station setup and breakdown, and other kitchen duties. The position follows food-safety and sanitation procedures, keeps work areas clean and organized, and completes required production and temperature logs. In customer-facing areas, the Third Cook provides courteous, professional service and contributes to a positive dining experience. The role requires working efficiently in a fast-paced environment, adapting to changing business needs, and completing duties with minimal supervision. This is an academic-year position of 28 hours per week. The listed shift is Monday through Thursday, 2:30 PM–7:30 PM, with Saturday and Sunday off. Residential dining centers and catering operate seven days a week, and working weekends and evenings is expected. Employees must follow posted schedules and department timekeeping policies; manager permission is required to punch in early or remain past scheduled end time. Time-off requests are subject to business needs and department procedures. Requests will not be honored for Senior Week, holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or academic-year special events. Schedules are posted 14 days in advance, excluding catering. Tufts Dining is a self-operated food service provider serving the Tufts University Medford/Somerville and SMFA/Fenway campuses. It provides residential dining, retail dining, and university catering for students, staff, faculty, administrators, and visitors.

Requirements

High school diploma or GED, or an equivalent combination of education and experience.
Ability to safely operate commercial foodservice equipment or learn its operation through on-the-job training.
Demonstrated knife skills and knowledge of basic culinary techniques.
Knowledge of food safety, sanitation, and proper food-handling procedures.
Ability to work independently and as part of a team.
Strong customer-service and communication skills.
Minimum of 1 year of food-preparation or commercial-kitchen experience is preferred.

Nice To Haves

Associate degree or certificate in Culinary Arts.
ServSafe Food Handler or ServSafe Manager certification.
Experience in high-volume institutional, university, hotel, restaurant, healthcare, or catering foodservice operations.
Experience using commercial food-production equipment.

Responsibilities

Prepare, cook, and present menu items according to established recipes, production schedules, quality standards, and food-safety requirements.
Use a variety of cooking methods and commercial kitchen equipment to support daily dining operations.
Maintain assigned production stations and ensure food is prepared and served in a timely manner.
Assist with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
Follow food-safety, sanitation, and proper food-handling procedures; maintain a clean and organized work area.
Accurately complete required production and temperature logs.
Provide courteous and professional service in customer-facing areas.
Work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
Punch in and out according to department policy, adhere to the posted schedule, and obtain manager permission before punching in early or staying past the scheduled end time.
Follow department procedures for time-off requests and scheduling.