Chef de Cuisine HKS Cafe
Bring a love of food and hospitality to the workspace daily to inspire a team of non-exempt culinarians for a campus cafe providing an extraordinary hospitality experience which exceeds customer expectations while fully complying with all food quality and cost standards and occupational safety rules and regulations.
- Ensure the daily preparation and presentation of an innovative, delicious, sustainable food experience while meeting target meal costs.
- Collaborate with a cross-campus team of culinarians to develop new recipes and concepts.
- Implement all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
- Use HUDS’ menu management system, FoodPro, to ensure cost control and and manage inventory.
- Plan, organize and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.
- Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Submit requests for repair as needed.
- Develop and maintain positive and professional relationships within the community. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Safety and Sanitation
- Conduct weekly cooks’ meetings, including agendas and minutes.
- Maintain sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, and departmental and HACCP policies.
- In accordance with HUDS standards, ensure the cleanliness and sanitation of the entire back of house, including kitchens, storerooms, refrigerators, freezers, loading dock, and common areas.
In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To ensure all financial related tasks are completed in a timely and accurate manner.
- Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals.
- Ensure all fiscal policies, payments and reporting are completed per University standards and all record-keeping is maintained in accordance with University policy.
Typical Core Duties
- Ensure the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs
- Assist with monitoring menu and inventory management systems including, but not limited to: ensuring cost control and mitigation of loss prevention; completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
- Plan and manage the execution of simple catered indoor and outdoor events
- Assist with the management of the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc.
- Prepare and maintain reports to improve processes; ensure all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy
- Ensure kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair; submit requests for repair if necessary
- Ensure compliance with University policies and procedures and applicable legal rules and regulations
- Minimum of 2 years’ relevant work experience
Additional Qualifications and Skills
- Knowledge of Microsoft Word, Excel and Outlook
- Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
- Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
- Operational experience with food service applications and computerized menu management systems
- Position frequently involves long hours and widely diverse duties
- Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
- Ability to stand for extended periods of time
- Ability to work evenings, weekends and holidays as needed
- Subject to wet floors, temperature extremes, and excessive noise
- Standing and walking for significant amounts of time is necessary
Job specific Responsabilities continued
Employee and Labor Management
- Provide leadership and direction to a diverse unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.
- Interview candidates and hire based on approved staffing pattern and budget. Complete culinary probationary employee evaluation form as required.
- In collaboration with HUDS’ culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff.
- Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
- In consultation with Human Resources, imposes corrective action measures and participate as needed in grievances while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
- In collaboration with Management Team, ensure timekeeping system is accurately and regularly maintained. Process timecards and absence requests per HUDS policy and procedure.
- HS Diploma or equivalent and specialized training in Culinary Arts.
- Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate and/or restaurant environment.
- Proficiency in Microsoft Office applications (Word, Outlook, Excel, Teams).
- Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
- Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.
- Associates or bachelor’s degree in Culinary Arts.
- Knowledge of and specialization in world cuisines (one or many, such as south east Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred
- Experience managing in a unionized environment.
- Knowledge of Kronos timekeeping software or similar system.
- Knowledge of FoodPro Menu Management system.
- Ability to become ServSafe Certified within six months of employment.
- Ability to work nights, weekends and holidays and be on-call as needed.
- Emergency Status Designation: Critical Personnel
Hospitality & Dining Services
USA - MA - Cambridge
Y1056P FD Culinary Services Prof II
00 - Non Union, Exempt or Temporary
Criminal, Drug Testing, Education, Employment, Identity
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.