Second Cook (67013BR)

Position Description

• Leads execution of off-site catered events. (Catering)
• Leads production of large volume cook-chill process. (CSG)
• 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/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 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 the Chef/Production Manager or Person-in-Charge.
• Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.
• Participates in daily production meeting with Chef.
• Manages team in absence of Chef/Production Manager or Person-in-Charge. 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.
• Ensures kitchen is properly stocked with items needed for meals. Provide written requisitions or provide direction to storekeeper as directed.
• Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment.
• Leaves workstation clean and re-stocked. Cools, refrigerates, labels and properly stores food according to HACCP procedures.
• Accurately records portion amount of food used during meals on service records..
• Instructs kitchen personnel in proper usage of standard kitchen equipment.
• Assists with on-the-job training for General Cook, 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 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.
• Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”.
• Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests.
• 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 trainings as assigned.
• Maintains current certifications as required.
• Performs other duties as required.
  
  

Basic Qualifications

• High School Diploma or equivalent.
• Must have proficiency with the English language (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 process and 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 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.
• 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.
  
  

Additional Qualifications And Skills

• Culinary Arts degree preferred
• ServSafe certification within one year of employment.
• Previous experience working in a University environment preferred.
  
  

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

Additional Information

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.

Work Format Details

This position is based primarily on-campus, in Massachusetts. This may include in-person during emergency situations (if applicable). Additional details will be discussed during the interview process. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Benefits

We invite you to visit Harvard's Total Rewards website ( https://hr.harvard.edu/totalrewards ) to learn more about our outstanding benefits package, which may include:

• Paid Time Off: 3-4 weeks of accrued vacation time per year (3 weeks for support staff and 4 weeks for administrative/professional staff), 12 accrued sick days per year, 12.5 holidays plus a Winter Recess in December/January, 3 personal days per year (prorated based on date of hire), and up to 12 weeks of paid leave for new parents who are primary care givers.
• Health and Welfare: Comprehensive medical, dental, and vision benefits, disability and life insurance programs, along with voluntary benefits. Most coverage begins as of your start date.
• Work/Life and Wellness: Child and elder/adult care resources including on campus childcare centers, Employee Assistance Program, and wellness programs related to stress management, nutrition, meditation, and more.
• Retirement: University-funded retirement plan with contributions from 5% to 15% of eligible compensation, based on age and earnings with full vesting after 3 years of service.
• Tuition Assistance Program: Competitive program including $40 per class at the Harvard Extension School and reduced tuition through other participating Harvard graduate schools.
• Tuition Reimbursement: Program that provides 75% to 90% reimbursement up to $5,250 per calendar year for eligible courses taken at other accredited institutions.
• Professional Development: Programs and classes at little or no cost, including through the Harvard Center for Workplace Development and LinkedIn Learning.
• Commuting and Transportation: Various commuter options handled through the Parking Office, including discounted parking, half-priced public transportation passes and pre-tax transit passes, biking benefits, and more.
• Harvard Facilities Access, Discounts and Perks: Access to Harvard athletic and fitness facilities, libraries, campus events, credit union, and more, as well as discounts to various types of services (legal, financial, etc.) and cultural and leisure activities throughout metro-Boston.
  
  

Job Function

Hospitality & Dining Services

Department Office Location

USA - MA - Cambridge

Job Code

230014 Cook, Second

Work Format

On-Site

Sub-Unit

Dining Services

Salary Grade

000

Department

Dining Services/ Quincy

Union

21 - Hotel, Rest Emp Int Loc 26

Hourly Rate and/or Rate Range

29.15 - 31.37

Time Status

Full-time

Pre-Employment Screening

Criminal, Drug Testing, Employment, Identity

Schedule

Sunday, Wednesday, Thursday, Friday & Saturday 10:45am - 7:45pm

Commitment to Equity, Inclusion, and Belonging

Harvard University views equity, diversity, inclusion, and belonging as the pathway to achieving inclusive excellence and fostering a campus culture where everyone can thrive. We strive to create a community that draws upon the widest possible pool of talent to unify excellence and diversity while fully embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values.

EEO Statement

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, gender identity, sexual orientation, pregnancy and pregnancy-related conditions, or any other characteristic protected by law.

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