Academic ConnectPrepares and cooks menu items according to proper preparation methods in small batches and/or as required by business needs
Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns
Reads and follows standardized recipes
Fries, grills, sautés, roasts, bakes, braises and steams food products as needed
Heats soups, sauces and prepared products ensuring product has reached appropriate temperature before serving
Carves or slices meat for service both in back-of-house setting and at carving stations in front-of-house setting when necessary
Assists in the preparation and presentation of catered functions
Cools, refrigerates, labels and properly stores food according to HACCP procedures
Knowledgeable in use of all standard kitchen equipment
Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment
Leaves work station clean and re-stocked
Accurately records portion amount of food used during meals on service records
Accurately measures food temperatures
Recycles products per policy and procedure
Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed
Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations
Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”
Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests
Represents HUDS to students, faculty, staff and guests in a positive and professional manner
Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation
Attends trainings as assigned
Maintains current certifications as required
Performs other duties as assigned