First Cook - Corcoran Commons

First Cook

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,654 full-time undergraduates and 5,072 graduate and professional students. Ranked 37 among national universities, Boston College has 923 full-time and 1,336 FTE faculty, 2,822 non-faculty employees, an operating budget of $1.4 billion, and an endowment in excess of $3.9 billion.

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 include: supervising and monitoring assigned work of second cooks, cooks helpers, food service workers, and general service workers; participating in preparation of all food-based items on production menus; instructing employees in proper processes for effective culinary production; monitoring and utilizing inventory controls; monitoring and participating in the sanitation and safety of work and cooking areas and equipment; and supervising food production to ensure the efficient delivery of food to all serving stations during meal hours.

Supervision received: Position reports to the Chef and Production Manager of assigned unit. Supervision exercised: Assists in the supervision of Second Cooks, Third Cooks, and Food Service Workers assigned to operating shift.

Hiring range: $30.54/hr to $33.94/hr. Pay rate commensurate with relevant experience.

Requirements: Education: High School Diploma. Two- or four-year Culinary Arts Degree or certificate preferred. Extensive experience may substitute for education. NRA ServSafe certification required and MRA allergen training. Experience: Minimum of three years supervisory experience. Demonstrated knowledge of large-scale food production techniques, as well as premium quality catered preparation. Skills: Leadership required: Demonstrated leader in order to coordinate and cooperation of a large number of persons engaged in diverse activities which must be accomplished within specified time limits. Must have outstanding human relations skills. Ability to work a flexible schedule, including evenings and weekends. Must be able to read and write English and perform basic math calculations. Must be able to operate basic kitchen equipment. Demonstrated positive work attitude and work history. Ability to work effectively with customers, co-workers, supervisors in a high volume, fast-paced environment. Able to follow verbal instructions and written recipes. Must enjoy the challenge of meeting daily deadlines. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis.

Boston College offers a broad and competitive range of benefits depending on your job classification eligibility: Tuition remission for Employees; Tuition remission for 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; Generous Sick and Vacation Pay. Additional benefits can be found on

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