Job Listings

Executive Chef Manager

Company:
Harvard University
Job Location:
Washington, District of Columbia
Category:
Food Services
Faculty of Arts and Sciences

54424BR

Job Summary
Responsible for preparing daily luncheons for staff members and handling 30-35 academic year functions including dinners and cocktail receptions, including planning menus, purchasing ingredients, and utilizing and maintaining a commercial kitchen. Supervision of refectory staff in food preparation, serving and cleaning, and ensuring that proper food handling practices and sanitation is maintained in the refectory.

Job-Specific Responsibilities
  • Plan menus, purchase retail and wholesale ingredients and supplies, and prepare for:
    • Daily luncheons for 50-70+ people
    • Approximately 30-35 academic-year functions including luncheons, dinners, and cocktail receptions for 10- 200 guests.
  • Utilize and maintain a commercial kitchen.
  • Maintain proper food handling practices and sanitation in the Refectory in compliance with District of Columbia and national health regulations.
  • Monitor the condition of Refectory's interior, including furnishings and equipment, and alert appropriate staff of needed repairs or replacements.
  • Develop and administer Refectory budget.
  • Approve invoices for payment.
  • Maintain records of expenditures for food supplies, number of lunches served, and prepare internal transfer bills for special events.
  • Works collaboratively with colleagues in the community.
  • Performs related duties as assigned.
Supervisory Responsibilities
  • Supervise Refectory staff in food preparation, serving, and cleaning.
  • Maintain staff time and leave records.
Basic Qualifications
  • High school diploma or equivalent.
  • Minimum of five years' experience in food service; chef experience.
  • Supervisory and bookkeeping experience.
  • Must have flexible schedule, able to work evenings and weekends for scheduled events/programs.
Additional Qualifications and Skills
College degree and formal food service training preferred. Able to provide lunch options keeping in mind different medical and/or dietary preferences. Good oral communication and interpersonal skills.
Certificates and Licenses
National Health and Hygiene Licenses

Physical Requirements
Ability to lift at least 50 pounds

Job Function
Hospitality & Dining Services

Location
USA - DC - Washington

Job Code
343057 Food Services Manager

Sub-Unit
Dumbarton Oaks

Department
Facilities

Time Status
Full-time

Salary Grade
057

Union
00 - Non Union, Exempt or Temporary

Pre-Employment Screening
Criminal, Education, Identity, License/Cert.

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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