Lead Food Service Worker

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.

Lead Food Service Worker

Basic Function and Responsibility:

Supervises and participates in the routine tasks to prepare, serve, and store vegetables, salads, sliced meats, baked goods, and desserts. Performs cashier duties when necessary. Sets up, serves, and cleans up. Directs other food service workers or student employees assigned to the work station. Moderate to heavy lifting is required.

Characteristic Duties:

• Under general supervision, performs routine supportive tasks such as cutting, mixing, slicing, assembling, serving and storing food.
• Assumes lead responsibility in work areas as assigned.
• Transports food and supplies to service areas and assembles and replenishes food as directed.
• Participates in the cleaning, sanitation, and safety of assigned work areas and equipment as directed.
• As directed, assists in training of food service workers and students assigned to work area.
• May assist in the bussing of trays in dining room.
• Assists in the setup of work area as directed.
• Assists in the execution of catered events as directed.
• May perform cashier duties as assigned.
• May be assigned other duties during slow periods such as semester breaks, holidays and the summer.
• Performs all other reasonable duties as assigned.

Supervision Received:

• Reports to the Kitchen Manager in assigned unit, while receiving functional direction from unit chef and/or first cook.

Supervision Exercised

• Assist in the monitoring of work by food service workers and other support personnel.

Hiring Range: $25.77/hr to $28.63/hr. Pay rate commensurate with relevant experience.

• High School Diploma preferred. Additional relevant experience may substitute for education.
• NRA ServSafe certification and MRA Allergen certification preferred.
• Minimum of 2 years of experience in a large volume food operation.
• Supervisory experience preferred.
• Must be able to read and write English.
• The ability to work effectively in a fast-paced operation with a diverse staff.
• Good human relations skills.
• Must be able to operate basic kitchen equipment.
• The ability to lift moderately heavy objects, up to 50 pounds, on an ongoing basis.