Cook, Second

Harvard
Cambridge, Massachusetts
Full Time

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Position Description:

Leads execution of off-site cateredevents. (Catering)
Leads production of large volume cook-chill process. (CSG)
Prepares, cooks, coordinates and oversees production of menu itemsaccording to properpreparation methods in small batches or as required by business needs. Clearlycommunicates all changes to CulinaryTeam and Front of HouseStaff.
In absence of Chef/Production Manager or Person-in-Charge, executes and produces the scheduled menu. In event of run out, utilizes available comparable item.
Reads, uses and properly executesstandardized recipes in the preparation of food. Makes and notifies Chef of corrections to recipes as needed.
Leads Culinary Team in the preparation and presentation of catered functions, while working under the guidelines of the Chef/Production Manager or Person-in-Charge.
Tastes and evaluates all food before service to ensurefood quality standards are met, consults managerwith any concerns.
Participates in dailyproduction meeting with Chef.
Manages team in absence of Chef/Production Manageror Person-in-Charge. Fries, grills, sautes, roasts, bakes, braises and steams food products as directed.
Heats soups,sauces and preparedproducts ensuring producthas reached appropriate temperature before serving.
Carves or slicesmeat for service both in back-of-house setting and at carving stationsin front-of-house setting.
Ensures kitchen is properly stocked with items needed for meals. Provide written requisitions or providedirection to storekeeper as directed.
Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a Cleanas you go philosophy maintaining sanitary and organized work space and equipment.
Leaves workstation clean and re-stocked. Cools, refrigerates, labelsand properly storesfood according to HACCP procedures.
Accurately records portion amount of food used during meals on service records..
Instructs kitchenpersonnel in proper usage of standard kitchenequipment.
Assists with on-the-job training for GeneralCook, Assistant Cook, Short Order Cook and Kitchenperson/Chefs Helper.
Recycles products per policy and procedure.
Accurately fills out sanitation and temperature logs and food service recordsas required. Informsperson in charge when corrective action is needed.
Follows sanitation standards in compliance with all regulatory agencies including HarvardEnvironmental Health and Safety regulations.
Complies with State of Massachusetts and Dining Services Food Employee IllnessPolicy.

Basic Qualifictations:

High School Diplomaor equivalent.
Must have proficiency with the Englishlanguage (speaking, reading and writing).
Minimum six years experience in commercial food service or hospitality industry.
Previous related supervisory experience.
Experience working with large volume cook-chill processand commissary production.

(CSG)

Experience working in a high-end off-site catering environment. (Catering)
Must be able to write recipes with method of prep in chronological order.
Must have relevantknife skills.
Knowledgeable in use of all standard kitchen equipment.
Must have proficiency with kitchen toolsand equipment withoutrestrictions.
Must have basic math skillsand ability to analyze digital and analog thermometers, scales,and other measuring devices.
Must be able to follow directions.
Must be neat in appearance and comply with properdress code as designated by HUDS.
Must be able to work independently and as partof a team.
Must have strongmulti-tasking skills.
Must be able to work ina fast-paced diverse environment.
Must have excellentcommunication skills.
Must be able to work cooperatively and respectfully with a diverseset of staff, management and guests.
Must be customerservice oriented.