Job Listings

Executive Chef

Company:
Harvard University
Job Location:
Cambridge, Massachusetts
Category:
Food Services
Campus Services

54370BR

Job-Specific Responsibilities

Operational Management

  • 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 facility maintenance and management, safety, etc.
  • Coordinate, plan and supervise the production, plating, and presentation of food at all catered events while meeting customer expectations.
  • In collaboration with the Director of Culinary, develop and create seasonal menus and food concepts for review with the General Manager.
  • Implement and monitor FoodPro menu and inventory management system 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. 
  • Ensure kitchen equipment (i.e.: dishwasher, ovens, refrigeration, exhaust, and ventilation systems) is operational. Submits necessary requests for repair if necessary.
  • Implement and manage Unit-specific sustainability goals and programs.
  • 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.
  •  This is a hands on Chef position 

Fiscal Management

  • Assist with the development and 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.
  • Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.
  • Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.

Employee and Labor Management

  • Develop and maintain positive, professional relationships with staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
  • Develop and maintain professional relationships with Union Shop Stewards.
  • Interview candidates and hire based on approved budget and staffing pattern. Complete probationary employee evaluation form as required. Complete annual performance evaluations for exempt staff as assigned.
  • Ensures 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.
  • In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
  • Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
  • Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.
  • In collaboration with HUDS' culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other Unit staff.
Typical Core Duties
  • Responsible for effective staff management, including hiring and orientation, training and development, workflow and performance management, and the promotion of an inclusive and innovative work environment
  • Manage the preparation and presentation of high quality food in accordance with the established menu while meeting target meal cost
  • Manage monitoring of the 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 to complex catered indoor and outdoor events
  • Assist with the development and 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.
  • Develop and analyze reports and statistics for use in strategic planning
  • Ensure kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair; may manage requests for repair if necessary
  • Ensure compliance with University policies and procedures and applicable legal rules and regulations
Basic Qualifications
  • Bachelor's degree or equivalent work experience required
  • Minimum of 5 years' relevant work experience
  • Supervisory experience
Additional Qualifications and Skills

Additional Basic Qualifications:

  • HS Diploma or equivalent and specialized training in Culinary Arts.
  • 5 years of related culinary management and experience in developing a quality food program in a restaurant or hospitality 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.
  • Ability to become ServSafe Certified within six months of employment.
  • Schedule availability must include nights, weekends and holidays and be on-call as needed.

Additional Qualifications:

  • Associates or bachelor's degree in culinary arts or related field.
  • Experience managing in a unionized environment.
  • Knowledge of Kronos timekeeping software or similar system.
  • Knowledge of FoodPro Menu Management system.
  • Knowledge of Microsoft Word, Excel and Outlook
  • Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
  • Operational experience with food service applications and computerized menu management systems
  • A passion for food and knowledge of current food trends. 
  • Strong record of business acumen including financial and human resource management.
  • Demonstrated ability to deliver exceptional customer service.
  • Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
  • 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 business 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.
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

Emergency Status Designation: Critical Personnel

Harvard University Central Administration's commitment to Diversity, Inclusion and Belonging is rooted in our belief in drawing on the widest possible pool of talent to unify excellence and diversity. Our community strives to uphold these beliefs by honoring the rights, differences, and dignity of others and embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values. We aim to foster a campus culture where everyone can thrive, a key to which is ensuring that each of us experience a profound sense of inclusion and belonging.

Job Function
Hospitality & Dining Services

Location
USA - MA - Cambridge

Job Code
Y1057M FD Culinary Services Mgt III

Sub-Unit
Dining Services

Department
104561

Time Status
Full-time

Salary Grade
057

Union
00 - Non Union, Exempt or Temporary

Pre-Employment Screening
Criminal, Drug Testing, Education, Employment, Identity

Schedule
Flexible Schedule

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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