Cook, Second

Basic Qualifications

• High School Diplomaor equivalent.

• Must have proficiency with the Englishlanguage (speaking, reading and writing).

• Minimum six years experience in commercial food service or hospitality industry.

• Previous related supervisory experience.

• Experience working with large volume cook-chill processand commissary production.

(CSG)

• Experience working in a high-end off-site catering environment. (Catering)

• Must be able to write recipes with method of prep in chronological order.

• Must have relevantknife skills.

• Knowledgeable in use of all standard kitchen equipment.

• Must have proficiency with kitchen toolsand equipment withoutrestrictions.

• Must have basic math skillsand ability to analyze digital and analog thermometers, scales,and other measuring devices.

• Must be able to follow directions.

• Must be neat in appearance and comply with properdress code as designated by HUDS.

• Must be able to work independently and as partof a team.

• Must have strongmulti-tasking skills.

• Must be able to work ina fast-paced diverse environment.

• Must have excellentcommunication skills.

• Must be able to work cooperatively and respectfully with a diverseset of staff, management and guests.

• Must be customerservice oriented.

Additional Information

• Communicates effectively and works cooperatively and respectfully with a diverseset of staff, management team and guests.

• Represents HUDS to students,faculty, staff and guests in a positiveand professional manner.

• Works to meet the missionand core valuesof Harvard University Dining Services withenthusiasm and a spirit of cooperation.

• Attends trainings as assigned.

• Maintains currentcertifications as required.

• Performs other dutiesas required.

Emergency Status Designation: Essential

Note: This job description may vary or change based on the needs of the business.

The health of our workforce is a priority for Harvard University. With that in mind, we strongly encourage all employees to be up-to-date on CDC-recommended vaccines.

Position Description

• Leads execution of off-site cateredevents. (Catering)

• Leads production of large volume cook-chill process. (CSG)

• Prepares, cooks, coordinates and oversees production of menu itemsaccording to properpreparation methods in small batches or as required by business needs. Clearlycommunicates all changes to CulinaryTeam and Front of HouseStaff.

• 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 executesstandardized 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 ensurefood quality standards are met, consults managerwith any concerns.

• Participates in dailyproduction meeting with Chef.

• Manages team in absence of Chef/Production Manageror Person-in-Charge. Fries, grills, sautés, roasts, bakes, braises and steams food products as directed.

• Heats soups,sauces and preparedproducts ensuring producthas reached appropriate temperature before serving.

• Carves or slicesmeat for service both in back-of-house setting and at carving stationsin front-of-house setting.

• Ensures kitchen is properly stocked with items needed for meals. Provide written requisitions or providedirection to storekeeper as directed.

• Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a "Cleanas you go" philosophy maintaining sanitary and organized work space and equipment.

• Leaves workstation clean and re-stocked. Cools, refrigerates, labelsand properly storesfood according to HACCP procedures.

• Accurately records portion amount of food used during meals on service records..

• Instructs kitchenpersonnel in proper usage of standard kitchenequipment.

• Assists with on-the-job training for GeneralCook, 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 recordsas required. Informsperson in charge when corrective action is needed.

• Follows sanitation standards in compliance with all regulatory agencies including HarvardEnvironmental Health and Safety regulations.

• Complies with State of Massachusetts and Dining Services' "Food Employee IllnessPolicy".