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Boston College First Cook in Chestnut Hill, Massachusetts

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,445 full-time undergraduates and 5,125 graduate and professional students. Ranked 35 among national universities, Boston College has 878 full-time and 1,201 FTE faculty, 2,750 non-faculty employees, an operating budget of $1.2 billion, and an endowment in excess of $2.8 billion. First Cook Basic Function and Responsibility Responsible for supervising, monitoring and preparing food in large quantities at assigned work areas for high volume dining room feeding and for specialized catered functions. Moderately heavy lifting is necessary. Characteristic Duties -Supervise and monitor assigned work of second cooks, cooks helpers, food service workers, and general service workers. -Participate in preparation of all food-based items on production menus. -Strong desire and ability to pursue Boston College food service goals. -Under the direction of the Chef or Kitchen Manager coordinates all kitchen functions of support staff assigned to shift/area. -Monitors and participates in the sanitation and safety of work and cooking areas and equipment. -Instructs employees in proper processes for effective culinary production. -Monitors and utilizes inventory controls. -Monitors and participates in the sanitation of all equipment used. -Reviews work assignments in progress as delegated to support staff. -Responsible to assist in the training and evaluation of all service personnel. -Responsible to supervise and to participate in the preparation of food for catered functions. -Ensures utilization of production standards via use of prescribed recipes. -May be required to receive deliveries on receiving dock. -Supervise food production to ensure the efficient delivery of food to all serving stations during meal hours. -Prior to service check all foods served for taste, temperature, and appearance for maintenance of desired quality expectation. -Assist in planning special food functions or dinners as required. Schedule and supervise necessary production for special functions. -May be assigned other duties during slow periods such as semester breaks, holidays, and summer. -Performs all other reasonable duties as assigned.