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, 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
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.
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: 51673BR
About Harvard University Campus Services
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.