"Executive Chef, Harvard Law School"

Job Description

Manage all aspects of a medium scale food production and special events preparation.

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.
• Develop and maintain positive and professional working relationships with relevant University personnel, students, and other internal and external stakeholders.
• 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 P-Card 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.
• Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Employee and Labor Management

Provide leadership and direction to a diverse teams of exempt and unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness, and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.

• 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.

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

Qualifications

Basic Qualifications:

• Bachelor’s degree or equivalent work experience required
• Minimum of 5 years’ relevant work experience
• Supervisory experience

Additional Qualifications and Skills:

• 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.