Boston College Introduction
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.
Job Description

QUALIFICATIONS:

• High School Diploma. 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.
• Outstanding human relations skills.
• Able to operate basic kitchen equipment.
• Lift moderately heavy objects, up to 50 pounds on an on-going basis.
  Closing Statement

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 https://www.bc.edu/employeehandbook

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 https://www.bc.edu/nondiscrimination

• 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.