Assistant Cook

Prepares 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.
Physical Requirements:
Must be able to routinely lift 50 lbs. without restrictions
Continuous: standing, manual dexterity, reaching, walking, lifting, handling
Frequent: push/pull, bending
Occasional: climbing, squatting, sitting
Basic Qualifications:
High School Diploma or equivalent
Must have proficiency with the English language (speaking, reading and writing).
Minimum three years of relevant food preparation experience in hospitality industry.
Must have culinary ability to execute recipes with the technical understanding of all cooking methods.
Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices.
Must have proficiency with kitchen tools and equipment without restrictions
Must have relevant knife skills.
Must be able to follow directions.
Must be neat in appearance and comply with proper dress code as designated by HUDS.
Must be able to work independently and as part of a team.
Must have strong multi-tasking skills.
Must have excellent communication skills.
Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests.
Must be able to work in a fast-paced diverse environment.
Must be customer service oriented.
Additional Qualifications and Skills:
ServSafe certification within first year of employment.
Previous experience in a University environment preferred.

Employment type
Full-time

Work arrangement
No