Third Cook

Tufts University•Medford, MA

2d•Onsite

About The Position

This role is an academic year position. Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining 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. Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.

Requirements

High School Diploma or GED, or equivalent combination of education and experience
Minimum of 1 year of food preparation or commercial kitchen experience preferred
Ability to safely operate commercial foodservice equipment or learn equipment 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

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

Prepares, cooks, and presents a variety of menu items in accordance with established recipes, production schedules, quality standards, and food safety requirements.
Utilizes a variety of cooking methods and commercial kitchen equipment to produce food in support of daily dining operations.
Maintains assigned production stations, ensuring food is prepared and served in a timely manner, and maintaining high standards of food quality, sanitation, and customer service.
Assists with food preparation, service, station setup and breakdown, and other kitchen-related duties as assigned.
Follows all food safety and sanitation procedures, maintaining a clean and organized work area, and accurately completing required production and temperature logs.
Provides courteous and professional service while contributing to a positive dining experience in customer-facing areas.
Demonstrates the ability to work efficiently in a fast-paced environment, adapt to changing business needs, and perform assigned duties with minimal supervision.
Supports the overall success of dining operations through a commitment to quality, safety, teamwork, and exceptional customer service while performing additional duties as required to meet departmental and operational needs.
Responsible for punching in and out in accordance with department policy and standards.
Must be given permission from a manager to punch in early or stay past their schedule "out time."
Adheres to posted schedule.
All requests for time off will be granted based on business needs.
Schedules will be posted 14 days (excludes catering) in advance.
Time off requests must follow proper procedure and will be approved or denied in accordance with department needs.
No request will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.