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Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,150 full-time undergraduates and 4,420 graduate and professional students. Ranked 31 among national universities, Boston College has 758 full-time and 1,096 FTE faculty, 2,750 non-faculty employees, an operating budget of $956 million, and an endowment in excess of $2.2 billion.

Job Description

Third Cook
Basic Function and Responsibility
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.

Characteristic Duties
-As assigned, assists in the preparation of food items using recipes for all meals (breakfast, lunch, receptions and dinner).

-As assigned, provides routine support in kitchen by performing duties such as, slicing, mixing, grilling, sauteing, roasting, steaming, baking and stewing.

-Under direction of individual in charge, monitors foods while cooking to maintain proper temperatures and ensure proper timing cycles.

-Transports food to serving areas, assembles and replenish food items as required.

-May transport food and equipment to catered functions and then assists in the execution of events as assigned.

-Performs routine sanitation and safety functions of work areas and equipment.

-May assist in the training of food service workers and students as directed.

-May be assigned other duties during slow periods such as semester breaks, holidays and summer.

-Performs all other reasonable duties as assigned.

Supervision Received
Reports to the Chef Manager in assigned unit, while receiving functional direction from unit chef, first, cook and other support personnel.

Supervision Exercised
May assist in the monitoring of work by food service workers and students as required.

Position Details:
Department: BCDS McElroy
Position: Third Cook- 40 hour a week/42 weeks
Grade: C
View Salary Range


Education: High School diploma. Additional relevant experience may substitute for education. NRA ServSafe certification and MRA allergen training required.

Experience: Minimum of 1 year experience in a large volume food operation.

Skills: Must be able to read and write English. Must be able to work effectively in a fast-paced operation with a diverse staff. Must have outstanding human relations skills. Must be able to operate basic kitchen equipment.

Closing Statement

Boston College conducts background checks as part of the hiring process.

Boston College is an Affirmative Action/Equal Opportunity Employer and does not discriminate on the basis of any legally protected category including disability and protected veteran status.  To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at

Boston College offers a broad and competitive range of benefits including depending on your job classification eligibility;

Tuition remission for Employees
Tuition remission for Spouses and Children who meet eligibility requirements
Generous Medical, and Dental Insurance
Low-Cost Life Insurance 
Eligibility for both 401K and University Funded 403B Retirement Plans
Paid Holidays Annually
Generous Sick, and Vacation Pay
Additional benefits can be found on


Boston College's Notice of Nondiscrimination can be viewed at