General Cook

Harvard University • Cambridge, MA

9h • $29 - $31 • Onsite

About The Position

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 culinary team in respectful manner. Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. Assists 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 kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to 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 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-ofhouse setting when necessary. Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment. Leaves work station clean and re-stocked. Recycles products per policy and procedure. Accurately records portion amount 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 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 trainings as assigned. Maintains current certifications as required. Performs 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 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 culinary team is also executing recipes accurately.
• Knife skills necessary to perform the job.
• Ability to follow directions.
• Neat in appearance and comply 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.

Nice To Haves

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

Responsibilities

• 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 culinary team in respectful manner.
• Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.
• Assists 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 kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to Storekeeper.
• Instructs kitchen personnel in 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.
• 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-ofhouse setting when necessary.
• Maintains sanitary and organized work space and equipment.
• Leaves work station clean and re-stocked.
• Recycles products per policy and procedure.
• Accurately records portion amount 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 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 trainings as assigned.
• 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