Job Opportunities API

Job Description • 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.