General Cook (Floater)

Harvard University • Cambridge, MA

22h • $29 - $31 • Onsite

About The Position

This position is responsible for preparing and cooking menu items according to proper preparation methods, reading and following standardized recipes, and delegating production tasks to the culinary team. The cook will ensure food quality standards are met, assist with catering functions, and maintain kitchen inventory. This role also involves instructing kitchen personnel on equipment usage, assisting with training, and performing various cooking techniques such as frying, grilling, sautéing, roasting, baking, braising, and steaming. The cook must maintain a sanitary and organized workspace, accurately record food usage, and properly store food according to HACCP procedures. Additionally, the role requires accurate completion of logs, compliance with sanitation standards, effective communication, and adherence to the "Food Employee Illness Policy". The cook will represent Harvard University Dining Services (HUDS) professionally, work towards the mission and values of HUDS, attend assigned trainings, and maintain required certifications. Other duties as assigned.

Requirements

• High School Diploma or equivalent.
• Proficiency with the English language (speaking, reading, and writing).
• Minimum four years of related food preparation experience in the hospitality industry.
• Some related supervisory experience.
• Experience working with large volume cook-chill process and commissary production.
• Experience working in a high-end off-site catering environment.
• Culinary ability to execute recipes with the technical understanding of all cooking methods and ensure the culinary team is also executing recipes accurately.
• Knife skills necessary to perform the job.
• Ability to follow directions.
• Neat appearance and compliance with proper dress code as designated by HUDS.
• Proficiency with kitchen tools and equipment without restrictions.
• Basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices.
• Ability to work independently and as part of a team.
• Strong multi-tasking skills.
• Excellent communication skills.
• Ability to work cooperatively and respectfully with a diverse set of staff, management, and guests.
• Ability to work in a fast-paced diverse environment.
• Customer service oriented.

Nice To Haves

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

Responsibilities

• Prepares and cooks menu items according to proper preparation methods in small batches or as required by business needs.
• Reads and follows standardized recipes.
• Delegates production of menu items to culinary team in a respectful manner.
• Tastes and evaluates all food before service to ensure food quality standards are met, consulting manager with any concerns.
• Assists Culinary Team in the preparation and presentation of catered functions, potentially taking the lead on events under the guidance of Second Cook and/or Manager-in-Charge.
• Ensures kitchen is properly stocked with items needed for meals, potentially providing written requisitions or direction to Storekeeper.
• Instructs kitchen personnel in the proper usage of all standard kitchen equipment.
• Assists with on-the-job training for Assistant Cook, Short Order Cook, Grill Cook, and Kitchenperson/Chef’s Helper where appropriate.
• Performs various cooking methods including frying, grilling, sautéing, roasting, baking, braising, and steaming food products as directed.
• Heats soups, sauces, and prepared products, ensuring they reach the appropriate temperature before serving.
• Carves or slices meat for service in both back-of-house and front-of-house carving stations when necessary.
• Demonstrates a “Clean as you go” philosophy, maintaining a sanitary and organized workspace and equipment.
• Leaves work station clean and re-stocked.
• 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, informing 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 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 assigned trainings.
• Maintains current certifications as required.
• Performs other duties as assigned.

Benefits

• 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

What This Job Offers

• Job Type: Part-time
• Career Level: Mid Level
• Education Level: High school or GED