Banquet Chef

06-Sep-2024

Banquet Chef

Campus Services

66815BR

Position Description

• Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business.
• Controls food and labor costs, ensures the appropriate quantity of food is prepared.
• Ensures The Faculty Club’s safety standards and City regulations are followed to provide top quality food.
• Assumes responsibilities of Executive Chef in his/her absence.
• Supervises and trains banquet cooks and culinary staff; monitors performance and manages schedules.
• Produces orders for all banquet functions; maintains accurate food production sheets.
• Writes menus and creates recipes for all banquet and catered functions; utilizes and maintains computerized food program.
• Maintains recipe database.
• Assures compliance with bargaining unit agreement; provides appropriate progressive discipline.
• Knowledgeable about all taste profiles for all scheduled recipes. Ensures the culinary staff prepares product in compliance with set taste and presentation profiles. 
• Attending meetings to ensure all culinary aspects of upcoming events are addressed.
• Conducts daily meetings for culinary staff. 
• Works to meet the mission and core values of The Faculty Club with enthusiasm and a spirit of cooperation. 
• Maintained sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies. 
• Ensures all HACCP logs are completed accurately, and HACCP files are stored in binders correctly.
• Complies with State of Massachusetts and The Faculty Club’s “Food Employee Illness Policy.” 

• Ensures the cleanliness and sanitation of the entire back of house, including back- and cook-chill kitchens, storerooms, and refrigerators, freezers, loading dock, bathrooms, and common areas in accordance with The Faculty Club’s standards. Performs other duties as assigned. 

• Completes general administrative duties accurately and on a timely basis.

• Other duties as assigned.

Employee & 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 of the Harvard Faculty Club and the University.

• Develop and maintain positive, professional relationships with culinary and front-line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen. 
• Develop and maintain professional relationships with Union Shop Stewards. 
• Interview candidates and hire based on approved staffing pattern and budget. Complete probationary employee evaluation form as required.
• In collaboration with HFC culinary team, develop and implement relevant training 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 as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure. 
• Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement. 
• Ensure employee schedules are posted seven days prior to the beginning of the work week.
• Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HFC policy and procedure.
• Assist with the development and implementation of new policies and procedures.

Basic Qualifications

• Bachelor’s degree or equivalent work experience required
• Minimum of 5 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
• Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience. 
• A minimum of 5 to 7 years’ experience in fine dining operations; ideally in a hotel and/or club environment. 
• Strong management skills with a focus on high end banquet execution. Experience in high quality, large volume banquet background essential. 
• Proven leadership and people skills. 
• Familiarity with Microsoft Office, Outlook, and Excel. 
• Excellent communication (written and oral) skills.
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.

Physical Requirements

• Continuous walking, bending, lifting, and push/pulling.
• Frequent standing, reaching, and manual dexterity.
• Occasional sitting and climbing.

Working Conditions

• 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

Additional Information

Emergency Status Designation:Critical Operations Personnel

Work Format Details

This position is based primarily on-campus, in Massachusetts. This may include in-person during emergency situations (if applicable). Additional details will be discussed during the interview process. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Benefits

We invite you to visit Harvard's Total Rewards website (https://hr.harvard.edu/totalrewards) to learn more about our outstanding benefits package, which may include:

• Paid Time Off: 3-4 weeks of accrued vacation time per year (3 weeks for support staff and 4 weeks for administrative/professional staff), 12 accrued sick days per year, 12.5 holidays plus a Winter Recess in December/January, 3 personal days per year (prorated based on date of hire), and up to 12 weeks of paid leave for new parents who are primary care givers.
• Health and Welfare: Comprehensive medical, dental, and vision benefits, disability and life insurance programs, along with voluntary benefits. Most coverage begins as of your start date.
• Work/Life and Wellness: Child and elder/adult care resources including on campus childcare centers, Employee Assistance Program, and wellness programs related to stress management, nutrition, meditation, and more.
• Retirement: University-funded retirement plan with contributions from 5% to 15% of eligible compensation, based on age and earnings with full vesting after 3 years of service.
• Tuition Assistance Program: Competitive program including $40 per class at the Harvard Extension School and reduced tuition through other participating Harvard graduate schools.
• Tuition Reimbursement: Program that provides 75% to 90% reimbursement up to $5,250 per calendar year for eligible courses taken at other accredited institutions.
• Professional Development: Programs and classes at little or no cost, including through the Harvard Center for Workplace Development and LinkedIn Learning.
• Commuting and Transportation: Various commuter options handled through the Parking Office, including discounted parking, half-priced public transportation passes and pre-tax transit passes, biking benefits, and more.
• Harvard Facilities Access, Discounts and Perks: Access to Harvard athletic and fitness facilities, libraries, campus events, credit union, and more, as well as discounts to various types of services (legal, financial, etc.) and cultural and leisure activities throughout metro-Boston.

Job Function

Hospitality & Dining Services

Department Office Location

USA - MA - Cambridge

Job Code

Y1057P FD Culinary Services Prof III

Work Format

On-Site

Sub-Unit

Dining Services

Salary Grade

057

Department

Faculty Club

Union

00 - Non Union, Exempt or Temporary

Time Status

Full-time

Pre-Employment Screening

Criminal, Drug Testing, Education, Employment, Identity

Schedule

Sunday - Saturday Flexible schedule, flexible hours per day

Commitment to Equity, Diversity, Inclusion, and Belonging

Harvard University views equity, diversity, inclusion, and belonging as the pathway to achieving inclusive excellence and fostering a campus culture where everyone can thrive. We strive to create a community that draws upon the widest possible pool of talent to unify excellence and diversity while fully embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values.

EEO Statement

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.

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