<p>Boston College Introduction</p> <p>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.</p> <p>Job Description</p> <p>Third Cook</p> <p>Basic Function and Responsibility:</p> <p>Under direction, performs a variety of routine, supportive duties to assist in the preparation of food for use in the dining operations and/or catered events. Moderately heavy lifting is necessary.</p> <p>Characteristic Duties:</p> <ul> <li>As assigned, assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner). </li><li>As assigned, provides routine support in kitchen by performing duties such as, slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing. </li><li>Under direction of individual in charge, monitors foods while cooking to maintain proper temperatures and ensure proper timing cycles. </li><li>Transports food to serving areas, assembles and replenish food items as required. </li><li>May transport food and equipment to catered functions and then assists in the execution of events as assigned. </li><li>Performs routine sanitation and safety functions of work areas and equipment. </li><li>May assist in the training of food service workers and students as directed. </li><li>May be assigned other duties during slow periods such as semester breaks, holidays and summer. </li><li>Performs all other reasonable duties as assigned. </li></ul> <p>Supervision Received:</p> <ul> <li>Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel. </li></ul> <p>Supervision Exercised:</p> <ul> <li>May assist in the monitoring of work by food service workers and students as required. </li></ul> <p>Hiring Range: $24.41/hr to $27.13/hr. Pay rate commensurate with relevant experience.</p> <p>Requirements</p> <p>Qualifications:</p> <ul> <li>High School diploma. Additional relevant experience may substitute for education. NRA ServSafe certification and MRA allergen training required. </li><li>Minimum of 1 year experience in a large volume food operation. </li><li>Must be able to read and write English. </li><li>Work effectively in a fast-paced operation with a diverse staff. </li><li>Outstanding human relations skills. </li><li>Must be able to operate basic kitchen equipment. </li></ul> <p>Closing Statement</p> <p>Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:</p> <ul> <li>Tuition remission for Employees </li><li>Tuition remission for Spouses and Children who meet eligibility requirements </li><li>Generous Medical, Dental, and Vision Insurance </li><li>Low-Cost Life Insurance </li><li>Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans </li><li>Paid Holidays Annually </li><li>Generous Sick and Vacation Pay </li><li>Additional benefits can be found on https://www.bc.edu/employeehandbook </li></ul> <p>Boston College conducts pre-employment background checks as part of the hiring process.</p>