Tufts University
Overview
This role is an academic year position. Shift: Sunday - Wednesday 1:00pm-9:30pm, Saturday 6:00am-2:30pm, Thursday and Friday OFF. Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus, delivering high-quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff, and administrators. Residential Dining Centers and Catering are open 7 days a week. Working Weekends and Evenings will be expected. What You\'ll Do The Third Cook will prepare a variety of menu items for service following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management using several different cooking methods and a variety of food preparation equipment. Complete all assigned work to meet meal service deadlines and follow all department standards for quality and sanitation. Prepare food products in customer service areas and interact and serve customers in a friendly and courteous manner. Demonstrate ability to successfully meet all proficiency standards, including timeliness, accuracy & quality as determined by management. Demonstrate ability to work with minimal supervision in a logical, efficient and productive manner. Maintain a pleasant demeanor with people and an understanding of good customer service. Be willing to learn and take direction from management and other culinary professionals. Execute opening and closing duties as assigned. Responsible for cleaning, sanitation and general upkeep of food preparation equipment and station, proper implementation of food safety guidelines and accurate completion of service records. Demonstrate ability to work under fast pace and high pressure. Time and Scheduling All employees are responsible for punching in and out in accordance with department policy and standards. Permission to punch in early or stay past schedule "out time" must be granted by a manager. Adhere to posted schedule; time-off requests will be granted based on business needs. Schedules will be posted 14 days in advance (excludes catering) in accordance with the CBA. Time-off requests must follow proper procedure and be approved/denied based on department needs. No time-off requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year. What We\'re Looking For Basic Requirements: Must be able to operate a Flat Top Griddle, Deep Fryer, Char-broiler, Steamer, Foodservice Meat Slicer, Industrial Mixer, Pizza Oven, Vacuum Sealer, Tilt Kettle, Food Processor, Buffalo Chopper and any additional foodservice equipment required Must possess excellent knife skills & demonstrate solid understanding of foodservice terminology Preferred Qualifications: High School diploma/GED preferred Associates Degree in Culinary Arts preferred ServSafe Certification preferred The pay rate for this position is $26.20 / hour.
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This role is an academic year position. Shift: Sunday - Wednesday 1:00pm-9:30pm, Saturday 6:00am-2:30pm, Thursday and Friday OFF. Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus, delivering high-quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff, and administrators. Residential Dining Centers and Catering are open 7 days a week. Working Weekends and Evenings will be expected. What You\'ll Do The Third Cook will prepare a variety of menu items for service following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management using several different cooking methods and a variety of food preparation equipment. Complete all assigned work to meet meal service deadlines and follow all department standards for quality and sanitation. Prepare food products in customer service areas and interact and serve customers in a friendly and courteous manner. Demonstrate ability to successfully meet all proficiency standards, including timeliness, accuracy & quality as determined by management. Demonstrate ability to work with minimal supervision in a logical, efficient and productive manner. Maintain a pleasant demeanor with people and an understanding of good customer service. Be willing to learn and take direction from management and other culinary professionals. Execute opening and closing duties as assigned. Responsible for cleaning, sanitation and general upkeep of food preparation equipment and station, proper implementation of food safety guidelines and accurate completion of service records. Demonstrate ability to work under fast pace and high pressure. Time and Scheduling All employees are responsible for punching in and out in accordance with department policy and standards. Permission to punch in early or stay past schedule "out time" must be granted by a manager. Adhere to posted schedule; time-off requests will be granted based on business needs. Schedules will be posted 14 days in advance (excludes catering) in accordance with the CBA. Time-off requests must follow proper procedure and be approved/denied based on department needs. No time-off requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year. What We\'re Looking For Basic Requirements: Must be able to operate a Flat Top Griddle, Deep Fryer, Char-broiler, Steamer, Foodservice Meat Slicer, Industrial Mixer, Pizza Oven, Vacuum Sealer, Tilt Kettle, Food Processor, Buffalo Chopper and any additional foodservice equipment required Must possess excellent knife skills & demonstrate solid understanding of foodservice terminology Preferred Qualifications: High School diploma/GED preferred Associates Degree in Culinary Arts preferred ServSafe Certification preferred The pay rate for this position is $26.20 / hour.
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