Banquet CateringCulinary OperationsFood Safety and Sanitation
Useful technologies
ExcelKronosMicrosoft OfficeOutlook
Preferred qualifications
CertificationsBachelor’s Degree
Field of studyBusiness, Food Service Management, Hospitality
Study levelAssociate degree
Original posting
Company Description
By working at Harvard University, you join a vibrant community that advances Harvard's world-changing mission in meaningful ways, inspires innovation and collaboration, and builds skills and expertise. We are dedicated to creating a diverse and welcoming environment where everyone can thrive.
Why join Harvard University Central Administration?
Harvard University's Central Administration (CADM) is a 5,000+ employee organization that supports the university's overall excellence by understanding and serving the needs of its schools, students, faculty, staff, alumni, and surrounding communities. Through dynamic and collaborative partnerships, CADM provides high-quality and efficient services to the schools to help them achieve their goals.
Job Description
Job Summary:
Manage all aspects of a medium scale food production and special events preparation
Job-Specific Responsibilities:
Reporting directly to the Executive Chef, the Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed. Must maintain an open and constant line of communication between the Executive Chef, the Sales Department, and Banquet Department especially as it relates to event changes and any additional labor requirements.
Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business.
Controls food and labor costs, ensures the appropriate quantity of food is prepared.
Ensures The Faculty Club’s safety standards and City regulations are followed to provide top quality food.
Assumes responsibilities of Executive Chef in his/her absence.
Supervises and trains banquet cooks and culinary staff; monitors performance and manages schedules.
Produces orders for all banquet functions; maintains accurate food production sheets.
Writes menus and creates recipes for all banquet and catered functions; utilizes and maintains computerized food program.
Maintains recipe database.
Assures compliance with bargaining unit agreement; provides appropriate progressive discipline.
Knowledgeable about all taste profiles for all scheduled recipes. Ensures the culinary staff prepares product in compliance with set taste and presentation profiles.
Attending meetings to ensure all culinary aspects of upcoming events are addressed.
Conducts daily meetings for culinary staff.
Works to meet the mission and core values of The Faculty Club with enthusiasm and a spirit of cooperation.
Maintained sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies.
Ensures all HACCP logs are completed accurately, and HACCP files are stored in binders correctly.
Complies with State of Massachusetts and The Faculty Club’s “Food Employee Illness Policy.”
Ensures the cleanliness and sanitation of the entire back of house, including back- and cook-chill kitchens, storerooms, and refrigerators, freezers, loading dock, bathrooms, and common areas in accordance with The Faculty Club’s standards. Performs other duties as assigned.
Completes general administrative duties accurately and on a timely basis.
Other duties as assigned.
Employee & Labor Management
Provide leadership and direction to a diverse 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 of the Harvard Faculty Club and the University.
Develop and maintain positive, professional relationships with culinary and front-line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen.
Develop and maintain professional relationships with Union Shop Stewards.
Interview candidates and hire based on approved staffing pattern and budget. Complete probationary employee evaluation form as required.
In collaboration with HFC culinary team, develop and implement relevant training to increase knowledge and ability of cooks and other kitchen staff.
Ensure 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.
Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.
Ensure employee schedules are posted seven days prior to the beginning of the work week.
Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HFC policy and procedure.
Assist with the development and implementation of new policies and procedures.
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
Physical Requirements:
Continuous walking, bending, lifting, and push/pulling.
Frequent standing, reaching, and manual dexterity.
Occasional sitting and climbing.
Qualifications
Basic Qualifications:
Bachelor’s degree or equivalent work experience required
Minimum of 5 years’ relevant work experience
Additional Qualifications and Skills:
Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience.
A minimum of 5 to 7 years’ experience in fine dining operations; ideally in a hotel and/or club environment.
Strong management skills with a focus on high end banquet execution. Experience in high quality, large volume banquet background essential.
Proven leadership and people skills.
Familiarity with Microsoft Office, Outlook, and Excel.
Excellent communication (written and oral) skills.
Experience managing in a unionized environment.
Knowledge of Kronos timekeeping software or similar system.
Additional Information
Standard Hours/Schedule: 40 hours per week
Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position
Pre-Employment Screening: Identity, Education, Criminal, Drug Test, and References
Other Information:
Emergency Status Designation: Critical Operations Personnel
Work Format Details
This position has been determined by school or unit leaders that some of the duties and responsibilities can be effectively performed at a non-Harvard location. The work schedule and location will be set by the department at its discretion and based upon operational needs. When not working at a Harvard or Harvard-designated location, employees in hybrid positions must work in a Harvard registered state in compliance with the University’s Policy on Employment Outside of Massachusetts. Additional details will be discussed during the interview process. Certain visa types and funding sources may limit work location. Individuals must meet work location sponsorship requirements prior to employment.
Salary Grade and Ranges
This position is salary grade level 057. Please visit Harvard's Salary Ranges to view the corresponding salary range and related information.
Benefits
Harvard offers a comprehensive benefits package that is designed to support a healthy work-life balance and your physical, mental and financial wellbeing. Because here, you are what matters. Our benefits include, but are not limited to:
Generous paid time off including parental leave
Medical, dental, and vision health insurance coverage starting on day one
Retirement plans with university contributions
Wellbeing and mental health resources
Support for families and caregivers
Professional development opportunities including tuition assistance and reimbursement
Harvard University is committed to equal opportunity and non-discrimination. We seek talent from all parts of society and the world, and we strive to ensure everyone at Harvard thrives. Our differences help our community advance Harvard's academic purposes.
Harvard has an equal employment opportunity policy that outlines our commitment to prohibiting discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law or identified in the university's non-discrimination policy. Harvard's equal employment opportunity policy and non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination.