Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.
The Night Cook-Supervisor will be responsible for providing service to customers in a variety of ways including but not limited to closing the unit or cost center(s) according to established procedures, coordinating the work of the assigned night shift to complete assigned and appropriate tasks, preparing menu items for service according to recipe and production records, giving direction to and assisting with cashiering, serving, stocking, receiving and cleaning as needed. The Night Cook-Supervisor will be assigned to lead employees to serve a high volume of customers in a fast paced environment. S/He must be comfortable interacting with customers and employees. The Night Cook-Supervisor will operate the unit POS system as needed and be able to instruct and oversee others in its operation. In addition to closing procedures, S/He will ensure that all work stations, kitchens and dining areas have been properly cleaned and sanitized, that all coolers and retail displays have been properly restocked, and that facilities under his/her charge have been properly prepared for the next shift prior to closing out the shift. The Night Cook-Supervisor will take the initiative to work various food service stations such as the deli, hot buffet, grill, salad bar, floor, cashier as needed but will be primarily responsible for cooking on the line at the grill/fry station for the Commons and serving customers at all stations as needed. Completing assigned prep work for the next day's service will also be important. S/He will perform all other duties in the unit as needed.
5 years in a progressive supervisory role in food service.
HS Diploma or GED required.
Batch and/or short order cooking.
Cash handling and customer service.
Leadership in a restaurant or retail establishment.
Certificate or Associate's Degree in Culinary Arts or related field.
Supervisory or leadership experience in a restaurant or commercial kitchen.
Previous Servesafe or other food service sanitation training.
An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.