Reports to the Supervising Manager or the Person-in-Charge.
Prepares, cooks for all catered events.
Prepares, cooks, coordinates and oversees production of menu items according to proper preparation methods in small batches or as required by business needs. Clearly communicates all changes to Culinary Team and Front of House Staff.
In absence of Chef/Production Manager or Person-in-Charge, executes and produces the scheduled menu. In event of run out, utilizes available comparable item.
Reads, uses and properly executes standardized recipes in the preparation of food. Makes and notifies Chef of corrections to recipes as needed.
Leads Culinary Team in the preparation and presentation of catered functions, while working under the guidelines of the Chef/Production Manager or Person-in-Charge.
Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.
Participates in daily production meeting with Chef.
Manages team in absence of Chef/Production Manager or Person-in-Charge. Fries, grills, sautés, roasts, bakes, braises and steams food products as directed.
Heats soups, sauces and prepared products ensuring product has reached appropriate temperature before serving.
Carves or slices meat for service both in back-of-house setting and at carving stations in front-of-house setting.
Ensures kitchen is properly stocked with items needed for meals. Provide written requisitions or provide direction to storekeeper as directed.
Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a "Clean as you go" philosophy maintaining sanitary and organized work space and equipment.
Leaves workstation clean and re-stocked. Cools, refrigerates, labels and properly stores food according to HACCP procedures.
Accurately records portion amount of food used during meals on service records.
Instructs kitchen personnel in proper usage of standard kitchen equipment.
Assists with on-the-job training for General Cook, Assistant Cook, Short Order Cook and Kitchenperson/Chef's Helper.
Recycles products per policy and procedure.
Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed.
Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations.
Complies with State of Massachusetts and Dining Services' "Food Employee Illness Policy".
Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests.
Represents HUDS to students, faculty, staff and guests in a positive and professional manner.
Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation.
Attends trainings as assigned.
Maintains current certifications as required.
Performs other duties as required.
Emergency Status Designation: Essential Personnel
Routine: must be able to lift 50lbs. without restrictions. Continuous: standing, manual dexterity, reaching, walking, lifting, handling.
This position is for the academic year only. The dates of the academic year and/or the scheduled operations of individual work units may change at the University's discretion.
Salary Grade: 010
Union: 21 - Hotel, Rest Emp Int Loc 26
High School Diploma or equivalent.
Must have proficiency with the English language (speaking, reading and writing).
Minimum six years' experience in commercial food service or hospitality industry.
Previous related supervisory experience.
Must be able to execute recipes with method of prep in chronological order.
Must have relevant knife skills.
Knowledgeable in use of all standard kitchen equipment.
Must have proficiency with kitchen tools and equipment without restrictions.
Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices.
Culinary Arts degree preferred
ServSafe certification within one year of employment.
Previous experience working in a University environment preferred
Must be able to follow directions.
Must be neat in appearance and comply with proper dress code as designated by HUDS.
Must be able to work independently and as part of a team.
Must have strong multi-tasking skills.
Must be able to work in a fast-paced diverse environment.
Must have excellent communication skills.
Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests.
Must be customer service oriented.
EQUAL OPPORTUNITY EMPLOYER: We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Internal Number: 46856BR
About Harvard University
Harvard University is devoted to excellence in teaching, learning, and research, and to developing leaders in many disciplines who make a difference globally. The University, which is based in Cambridge and Boston, Massachusetts, has an enrollment of over 20,000 degree candidates, including undergraduate, graduate, and professional students. Harvard has more than 360,000 alumni around the world. The University has twelve degree-granting Schools in addition to the Radcliffe Institute for Advanced Study, offering a truly global education. Established in 1636, Harvard is the oldest institution of higher education in the United States.