02-Oct-2024
Sous Chef
Campus Services
67050BR
Position Description
Reports directly to the Executive Chef and under the leadership of the General Manager. The Sous Chef Assists with the Culinary and Operational oversight to Harvard Kennedy School Kitchen, Catering and Dining Facilities. Under the direction of the Executive Chef, this position overseas culinary aspects of a quality catering service program, and for providing maximum customer satisfaction to all clientele.
Operational Management:
Under the direction of the Executive Chef, Lead non-exempt culinary team for the catering kitchen in full compliance with all food, occupational safety rules and regulations and customer service expectations.
- Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and faculty maintenance and management, safety, etc.
- Provide supervision and direction to culinary staff at functions and events. Address performance issues as needed via coaching and discipline.
- Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting targeted special requests.
- Assist with the implementation and monitoring of the Catering menu and inventory management systems including, but not limited to: Ensuring cost control and mitigation of loss prevention, maintenance of appropriate inventory levels based on the menu needs, etc.
- Along with the Executive Chef, General Manager plans execution of catered events
- In collaboration with Executive Chef, develops new menus, standards and protocols as seen fit in a working kitchen.
- Participate in daily/weekly staff meetings, tastings and trainings
- Plan and execute simple to complex catered indoor and outdoor events including, but not limited to VIP, High Profile, High Security, Late Night, Campus-wide Events and Commencement week events.
- Manage Lunch and dinner grill Pub stations and stations for special events as required.
- Ensure equipment and related physical space (i.e. Dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary.
- Develop and maintain positive and professional relationships with clientele. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
- Execute Catering kitchen opening and closing procedures
- In collaboration with Management team, implement and manage Unit specific sustainability goals and programs.
- Manage and maintain kitchen par levels, portion controls, recipe standardization, and consistency on product production.
- Manage and maintain cleaning protocols in the kitchen, Re-in force sanitation standards, Proper work station set-ups, Uniform standards, best practices in Hygiene.
- HAACP procedures to include and manage. Kitchen flow, proper refrigerator and storeroom setups, FIFO procedures, cooling down, reheating methods, Receiving logs, Thermometer calibration, storage of cooking equipment, etc.
- Write the weekly schedules for the Culinary and BOH utility staff
- Conducts weekly cooks’ meetings, including agendas and minutes.
- Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation.
- Responsible for maintaining sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies.
- Ensures all EH&S logs are completed accurately and are stored in binders correctly.
- Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”.
- In accordance with HUDS standards, ensures the cleanliness and sanitation of the entire back of house, including back- and cook-chill kitchens, storerooms, refrigerators, freezers, loading dock, bathrooms and common areas.
Basic Qualifications
- Minimum of 2 years’ relevant work experience
Additional Qualifications and Skills
- HS Diploma or equivalent and specialized training in Culinary Arts
- Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment.
- Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
- 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 become ServSafe Certified within six months of employment.
- Ability to work nights, weekends and holidays and be on-call as needed.
- Associates Degree in Culinary Arts.
- Experience managing in a unionized environment.
- Knowledge of Kronos timekeeping software or similar system.
- Knowledge of FoodPro Menu Management system.
- A passion for food and knowledge of current food trends.
- Demonstrated ability to deliver exceptional customer service.
- Ability to work collaboratively with a team of exempt professionals.
- Strong time management, organizational and multi-tasking skills.
- Ability to meet multiple deadlines and manage competing priorities.
- Good professional judgment and ability to independently make sound decisions.
- Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.
- Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
- Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University.
- Ability to learn and adapt to new systems and applications as needed.
Physical Requirements
- 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
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
Fiscal Management
- 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. Etc.
- Assist in deliveries, checking receiving reports, vendor invoices. Audit and review invoices for accuracy prior to acceptance of product.
- Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.
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
Y1056P FD Culinary Services Prof II
Work Format
On-Site
Sub-Unit
Dining Services
Salary Grade
056
Department
Dining Services/ Harvard Kennedy School
Union
00 - Non Union, Exempt or Temporary
Time Status
Full-time
Pre-Employment Screening
Criminal, Drug Testing, Education, Employment, Identity
Schedule
Sunday - Thursday Flexible Schedule 8 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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