**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**

Sous Chef/Second Cook

Basic Function and Responsibility

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

-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 sauts to order food items at catered events.

-Demonstrate and practice 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 areas 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 the 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.

Position Details:

Department: BCDS Newton

Position: Second Cook

Grade: E

View Salary Range (https://bc.edu/content/dam/bc1/offices/human-resources/compensation/Salary_Ranges_Hiring_Dining_Services.pdf)

**Requirements**

Education: 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 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 affirmative action, equal opportunity employer. In concert with our Jesuit, Catholic mission, Boston College is dedicated to the goal of building a culturally diverse and pluralistic faculty and staff committed to teaching and working in a multicultural environment and strongly encourages applications for women, minorities, individuals with disabilities, and covered veterans. To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at https://www.bc.edu/diversity .

Boston College's Notice of Nondiscrimination can be viewed at https://www.bc.edu/nondiscrimination .