Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,484 full-time undergraduates and 5,250 graduate and professional students. Ranked 35 among national universities, Boston College has 888 full-time and 1,281 FTE faculty, 2,711 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.5 billion.

Second Cook

Basic Function and Responsibility:

Under direction, prepares and cooks large quantities of food as assigned for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary, up to 50 pounds.

Characteristic Duties:

• As assigned, prepares and cooks, from recipes, large quantities of food and menu items.
• Assists in the organization of the kitchen for the proper preparation of food.
• Participates in breakfast, lunch, receptions, dinner and/or catered events.
• Hand carves and/or sautes to order food items at catered events.
• Demonstrate and practices knowledge of proper health code sanitation and safety standards.
• Assists, as directed, in the organization and training of cook's helpers, food service workers, and students assigned to work area in the preparation of food and the proper operation of relevant equipment.
• May assist in the monitoring of the preparation and cooking of food in assigned area.
• May be assigned to assist in the transportation and delivery of food and equipment for special function catering.
• Participates, in assuring that food is properly panned and garnished in a timely manner in order to meet the service and quality needs of the operation.
• May be assigned other duties during slow periods such as semester breaks, holidays and summer.
• Performs all other related duties as assigned.

Supervision Received:

• Reports to the Chef Manager in assigned unit, may receive functional direction from unit manager on duty, chef or first cook.

Supervision Exercised:

• Assist in the monitoring of work by cook's helpers and food service workers and other support personnel.
  
  
  
  

Hiring Range: $28.39/hr to $31.54/hr. Pay rate commensurate with relevant experience.

Qualifications:

• High School Diploma or equivalent. Extensive experience may substitute for education.
• NRA ServSafe certification required and MRA Allergen certification.
• Minimum of 2 -3 years of quality large volume institutional cooking.
• Supervisory experience preferred.
• Must be able to read and write English.
• The ability to effectively work in a fast-paced operation with a diverse staff.
• Have outstanding human relations skills.
• The ability to operate basic kitchen equipment.
• Must be able to lift moderately heavy objects, up to 50 pounds on an on-going basis.