Works under the supervision of the Manager or the Person-in-Charge.
Provides culinary support to all kitchen stations which includes, but is not limited to: a la carte, garde manger, pastry, hot stations, etc.
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, 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 Chef.
Tastes and evaluates all food before service to ensure high end food quality standards are met, consults Chef with any concerns.
Participates in daily production meeting with Chef.
Fries, grills, sautés, roasts, bakes, braises, steams or others prepares food products as directed.
Prepares soups, sauces and other food items from scratch 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 Pantry Steward as directed.
Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a
High School Diploma or equivalent.
Culinary Arts Degree or certification and 3 years of related food preparation experience in a fine dining and/or large scale catering experience or at least 6 years of food preparation experience in a fine dining and/or large scale catering experience.
Must have proficiency with the English language (speaking, reading and writing).
Minimum six years experience of related experience in high end fine-dining and/or catering industry.
Employees are required to be ServSafe certificated or will be allowed 3-months from start date to attain certification.
Previous supervisory experience.
Must be able to write recipes with method of prep in chronological order.
Must have relevant knife skills.
Knowledgeable in use of all standard kitchen equipment.
Must have proficiency with kitchen tools and equipment without restrictions.
Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices. Knowledge of weights/measures and conversions.
Must be able to follow directions.
Must be neat in appearance and comply with proper dress code as designated by HUDS.
Must be able to work independently and as part of a team.
Must have strong multi-tasking skills.
Must be able to work in a fast-paced diverse environment.
Must have excellent communication skills.
Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests.
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: 48220BR
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.