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Duties & Responsibilities
Works under the supervision of the Manager or the Person-in-Charge. Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs. Reads and follows standardized recipes. Delegate s production of menu items to culinary team in respectful manner. Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. Assists Culinary Team in the preparation and presentation of catered functions, may take the lead on events, while working under the guidelines of Second Cook and/or the Manager-in-Charge. Ensures kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to Storekeeper. Instructs kitchen personnel in proper usage of all standard kitchen equipment. Where appropriate, assists with on-the-job training for Assistant Cook, Short Order Cook, Grill Cook and Kitchenperson/Chef s Helper. Fries, grills, saut s, 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 when necessary. Demonstrates a Clean as you go philosophy maintaining sanitary and organized work space and equipment. Leaves work station clean and re-stocked. Recycles products per policy and procedure. Accurately records portion amount of food used during meals on service records. Cools, refrigerates, labels and properly stores food according to HACCP procedures. 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. Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests. Complies with State of Massachusetts and Dining Services Food Employee Illness Policy . 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 all trainings as assigned. Maintains current certifications as required. Performs other duties as assigned.
High School Diploma or equivalent. Must have proficiency with the English language (speaking, reading and writing). Minimum four years of related food preparation experience in hospitality industry.
Employees are required to be ServSafe certificated or will be allowed 3 months from start date to attain certification.
Some related supervisory experience. Culinary Arts degree preferred. Previous experience working in a University environment preferred. Must have culinary ability to execute recipes with the technical understanding of all cooking methods. Must have knife skills necessary to perform the job. Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices. Must be able to ensure culinary team is executing recipes accurately. Must be able to follow directions. Must be neat in appearance and comply with proper dress code as designated by HUDS. Must have proficiency with kitchen tools and equipment without restrictions. Must be able to work independently and as part of a team. Must have strong multi-tasking skills. Must have excellent communication skills. Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests. Must be able to work in a fast-paced diverse environment. Must be customer service oriented.
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