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 the culinary team in a respectful manner. Tastes and evaluates all food before service to ensure food quality standards are met, and consults the manager with any concerns. Assists the 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 the kitchen is properly stocked with items needed for meals, and may need to provide written requisitions or provide direction to the 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 the 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 a sanitary and organized workspace and equipment. Leaves the work station clean and restocked. Recycles products per policy and procedure. Accurately records portion amounts 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 the 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 the 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.

• 3-4 weeks of accrued vacation time per year.
• 12 accrued sick days per year.
• 12.5 holidays plus a Winter Recess in December/January.
• Up to 12 weeks of paid leave for new parents who are primary caregivers.
• Comprehensive medical, dental, and vision benefits.
• Disability and life insurance programs.
• University-funded retirement plan with contributions from 5% to 15% of eligible compensation.
• Tuition Assistance Program including $40 per class at the Harvard Extension School.
• Tuition Reimbursement program providing 75% to 90% reimbursement up to $5,250 per calendar year.
• Access to Harvard athletic and fitness facilities, libraries, and campus events.

• High School Diploma or equivalent.
• Minimum four years of related food preparation experience in the hospitality industry.
• Some related supervisory experience.
• Experience working with large volume cook-chill processes and commissary production.
• Strong culinary skills with technical understanding of all cooking methods.
• Knife skills necessary to perform the job.
• Proficiency with kitchen tools and equipment.
• Basic math skills and ability to analyze measuring devices.
• Ability to work independently and as part of a team.
• Excellent communication and strong multi-tasking skills.