Lead Food Service Worker (40 hrs. per wk. / 42 wks. per year) Boston College

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. Cashier duties when necessary. Sets up, serves, and cleans up. Directs other food service workers or student employees assigned to work station. Moderate to heavy lifting is necessary.

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: $26.48/hr to $29.42/hr. Pay rate commensurate with relevant experience.

Qualifications:

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

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

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

Boston College is an 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 .

Boston College's Notice of Nondiscrimination can be viewed at .