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Duties & Responsibilities
Works under the supervision of the Manager or the Person-in-Charge. Sets-up and maintains assigned station before, during and after meal periods. Keeps serving areas supplied with clean dishware, glasses, silverware, trays and other supplies needed during meals. Monitors serving lines during meals to ensure quality and quantity is suitable to provide for customer demand. Communicates in a timely manner to Supervising Manager or Person-in-Charge concerning food quality and issues of keeping food on the hot and cold food stations abundant during meal periods. Notifies staff responsible for preparing food of needs prior to running out. Monitors serving lines during meals to ensure quality and quantity are suitable to provide for customer demand.Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menued items and food storage areas such as refrigeration, freezer, and dry storage. Informs students/guests on foods to avoid by knowing the menu items and the ingredient listings or by referring them to the person in charge. Maintains safe area by displaying wet floor signs and promptly responding to spills and breakages. Cleans and sanitizes surface areas including but not limited to walls, cabinets, countertops, shelving, refrigeration and freezer units. Keeps all storage areas organized and clean. Leaves work stations clean and re-stocked. 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. Recycles per policy and procedure, empties trash and cleans receptacles. Reports malfunctioning equipment to management or person in charge. Complies with State of Massachusetts and Dining Services Food Employee Illness Policy . Supports all events as assigned to include, but not limited to setup, execution and clean up. 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 assigned.
In addition to the responsibilities above, employees will be required to perform in any of the following areas:
Front-of-House: Ensures food is properly labeled, garnished and utensils are in place. Keeps serving and dining areas clean. Replenishes napkin holders and salt/pepper shakers.
Bus Person: Maintains, fills and restocks all stations as needed. Cleans, sanitizes and maintains soft-serve machine ensuring all local regulations are adhered to. Records temperature of soft-serve machine.Sweeps, mops or vacuums floors in serving and dining area. Keeps all beverage machines and equipment in serving area clean and sanitized.
Dishroom: Maintains and fills all necessary chemicals and detergent. Fills, empties, cleans and de-limes dish machine. Responsible for all ware-washing and sanitation of all food and non-food contact surfaces. During meal periods, checks temperature of dish machine tanks to ensure accuracy for wash and final rinse. Accurately record temperature in log book as required. Inform person in charge when corrective action is needed. Sweeps, mops or vacuums floor in dishroom and tray drop off (conveyor belt) area. Keeps all equipment in dishroom clean and sanitized including dish racks, carts and caddies. Cleans tables, conveyor belt and disposal units.
High School Diploma or equivalent. At least one year of related food industry experience. Must have proficiency with the English language (speaking, reading and writing).
Previous experience working in a University preferred. Must be able to follow directions. Must have basic math skills and ability to analyze digital and analog thermometers and other measuring devices. 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. Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests. Must be able to work in a fast-paced diverse environment. Must be customer service oriented, able and willing to provide customers with the best possible dining experience. 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.
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