"General Cook (Floater)"

Prepares and cooks menu items according to proper preparation methods in small batches or as required by business needs. Reads and follows standardized recipes. Delegates production of menu items to culinary team in a respectful manner. Tastes and evaluates all food before service to ensure quality standards are met, consulting manager with concerns. Assists Culinary Team in preparation and presentation of catered functions, potentially leading events under guidelines of Second Cook and/or Manager-in-Charge. Ensures kitchen is properly stocked, providing written requisitions or direction to Storekeeper. Instructs kitchen personnel in proper usage of standard kitchen equipment. Provides on-the-job training for Assistant Cook, Short Order Cook, Grill Cook, and Kitchenperson/Chef’s Helper where appropriate. Fries, grills, sautés, roasts, bakes, braises, and steams food products as directed. Heats soups, sauces, and prepared products to appropriate temperatures. Carves or slices meat for service in back-of-house or front-of-house settings. Maintains a 'Clean as you go' philosophy, ensuring sanitary and organized workspace and equipment. Leaves workstation clean and restocked, recycles products per policy. Accurately records portion amounts on service records. Cools, refrigerates, labels, and stores food according to HACCP procedures. Fills out sanitation and temperature logs, informing superiors of needed corrective actions. Follows sanitation standards per regulatory agencies including Harvard Environmental Health and Safety. Communicates effectively and works cooperatively with diverse staff, management, and guests. Complies with State of Massachusetts and Dining Services’ Food Employee Illness Policy. Represents HUDS positively to students, faculty, staff, and guests. Works towards the mission and core values of Harvard University Dining Services. Attends all assigned trainings and maintains required certifications. Performs other duties as assigned.

Physical Requirements: Must routinely lift 50 lbs. Continuous: standing, manual dexterity, reaching, walking, lifting, handling. Frequent: push/pull, bending. Occasional: climbing, squatting, sitting.

Basic Qualifications: High School Diploma or equivalent. Proficiency in English (speaking, reading, writing). Minimum four years of related food preparation experience in the hospitality industry. Some related supervisory experience. Experience with large volume cook-chill process and commissary production (CSG). Experience in high-end off-site catering (Catering). Culinary ability to execute recipes with technical understanding of cooking methods and ensure team accuracy. Necessary knife skills. Ability to follow directions, maintain neat appearance and comply with HUDS dress code. Proficiency with kitchen tools and equipment. Basic math skills and ability to use digital and analog thermometers, scales, and measuring devices. Ability to work independently and as part of a team. Strong multitasking and communication skills. Works cooperatively and respectfully in a fast-paced, diverse environment. Customer service oriented.

Additional Qualifications and Skills: Culinary Arts degree preferred. ServSafe certification required within one year. Previous university environment experience preferred.