- Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs.
- Reads and follows standardized recipes. Delegates 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, 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 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.
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.