Sous Chef/Second Cook

Second Cook

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 include:

• Preparing and cooking large quantities of food and menu items from recipes.
• Assisting in the organization of the kitchen for proper food preparation.
• Participating in breakfast, lunch, receptions, dinner, and catered events.
• Hand carving and sauting to order food items at catered events.
• Demonstrating and practicing knowledge of proper health code sanitation and safety standards.
• Assisting in the organization and training of cook's helpers, food service workers, and students.
• Monitoring the preparation and cooking of food in assigned area.
• Assisting in the transportation and delivery of food and equipment for special function catering.
• Ensuring food is properly panned and garnished in a timely manner to meet service and quality needs.
• Performing other related duties during slow periods such as semester breaks, holidays, and summer.

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 includes monitoring the work of cook's helpers and food service workers.

Position details:

• Department: BCDS Corcoran Commons
• Position: Second Cook
• Grade: E
• Hiring range: $28.39/hr to $31.54/hr. Pay rate commensurate with relevant experience.

Requirements:

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

Closing statement:

Boston College offers a broad and competitive range of benefits depending on your job classification eligibility, including tuition remission for employees, spouses, and children who meet eligibility requirements, generous medical, dental, and vision insurance, low-cost life insurance, eligibility for both university-funded 401k and employer-sponsored 403b retirement plans, paid holidays annually, and generous sick and vacation pay. Additional benefits can be found on the employee handbook.

Boston College conducts pre-employment background checks as part of the hiring process. Boston College is an Equal Opportunity Employer and does not discriminate on the basis of any legally protected category, including disability and protected veteran status. Boston College's Notice of Nondiscrimination can be viewed at the provided link.