Second Cook

Job-Specific Responsibilities:

• 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.

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

Qualifications

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.

Additional Qualifications and Skills:

• Culinary Arts degree preferred
• ServSafe certification within one year of employment.
• Previous experience working in a University environment preferred.
• Able to work independently and as part of a team.
• Strong multi-tasking skills.
• Ability to work in a fast-paced diverse environment.
• Excellent communication skills.
• Ability to work cooperatively and respectfully with a diverse set of staff, management and guests.
• Customer service oriented.

Additional Information

Standard Hours/Schedule: 40 hours per week

• Sunday - Saturday Flexible Schedule, 8 hours per day 5 days per week

Compensation Range/Rate (including Shift Differential if applicable): 30.00 - 32.22

Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position

Pre-Employment Screening: Identity, Criminal, Drug Test, CORI, References

Other Information:

Emergency Status Designation: Essential

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Work Format Details

This position has been determined by school or unit leaders that all duties and responsibilities must be performed at a Harvard or Harvard-designated location. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Salary Grade and Ranges

This position is salary grade level 000. Corresponding salary information can be found in the job description above.

Benefits

Harvard offers a comprehensive benefits package that is designed to support a healthy work-life balance and your physical, mental and financial wellbeing. Because here, you are what matters. Our benefits include, but are not limited to: 

• Generous paid time off including parental leave 
• Medical, dental, and vision health insurance coverage starting on day one 
• Retirement plans with university contributions 
• Wellbeing and mental health resources 
• Support for families and caregivers 
• Professional development opportunities including tuition assistance and reimbursement 
• Commuter benefits, discounts and campus perks 

Learn more about these and additional benefits on our Benefits & Wellbeing Page. 

EEO/Non-Discrimination Commitment Statement

Harvard University is committed to equal opportunity and non-discrimination. We seek talent from all parts of society and the world, and we strive to ensure everyone at Harvard thrives. Our differences help our community advance Harvard's academic purposes.

Harvard has an equal employment opportunity policy that outlines our commitment to prohibiting discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law or identified in the university's non-discrimination policy. Harvard's equal employment opportunity policy and non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination.