Job-Specific Responsibilities:
- Leads execution of off-site catered events. (Catering)
- Leads production of large volume cook-chill process. (CSG)
- 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.
Physical Requirements:
Must be able to routinely lift 50 lbs. without restrictions
- Continuous: standing, manual dexterity, reaching, walking, lifting, handling
- Frequent: push/pull, bending
- Occasional: climbing, squatting, sitting