66237BRAuto req ID:66237BRJob Code:Y1056M FD Culinary Services Mgt II Department Office Location:USA - MA - Cambridge Business Title:Executive Sous ChefSub-Unit:Dining Services Salary Grade (https://hr.harvard.edu/salary-ranges#ranges) :056Time Status:Full-time Union:00 - Non Union, Exempt or Temporary Additional Qualifications and Skills:

• HS Diploma or equivalent and specialized training in Culinary Arts.

• Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate and/or restaurant environment.

• Proficiency in Microsoft Office applications (Word, Outlook, Excel, Teams).

• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).

• Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.

• Additional Qualifications:

• Associates or bachelor’s degree in Culinary Arts.

• Experience managing in a unionized environment.

• Knowledge of Kronos timekeeping software or similar system.

• Knowledge of FoodPro Menu Management system.

• A passion for food and knowledge of current food trends.

• Demonstrated ability to deliver exceptional customer service.

• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.

• Ability to work collaboratively with a team of exempt professionals.

• 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 decisions.

• Skilled at addressing a variety of 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.

• Ability to become ServSafe Certified within six months of employment.

• Ability to work nights, weekends and holidays and be on-call as needed.

Additional Information:

Employee and 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 and mission of HUDS and the University.

• Develop and maintain positive, inclusive, and professional relationships with culinary and front-line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen and work unit.

• Develop and maintain professional relationships with Union Shop Stewards.

• Interview candidates and hire based on approved staffing pattern and budget. Complete culinary probationary employee evaluation form as required.

• In collaboration with HUDS’ culinary team, develop and implement relevant trainings 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. Submit answers to grievances per the timelines outlined in the Collective Bargaining Agreement.

• In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.

• Assist with the development and implementation of new policies and procedures.

Department:Dining Services/ Harvard Law SchoolPre-Employment Screening:Criminal, Drug Testing, Education, Employment, IdentitySchedule:Monday - Friday with flexability to work weeends as necessaryJob Function:Hospitality & Dining Services School/Unit:Campus Services EEO Statement:We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, sexual orientation, pregnancy and pregnancy-related conditions, or any other characteristic protected by law.Basic Qualifications:

• Minimum of 2 years’ relevant work experience

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

Position Description:

Responsibilities include, but are not limited to:

Operational Management

Lead non-exempt culinary team for a Retail Unit in full compliance with all food, occupational safety rules and regulations and customer service expectations.

• Ensure 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.

• Ensure the preparation and presentation of high-quality food in accordance with the established menus while meeting target meal costs.

• 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; maintain appropriate inventory levels based on menu needs, and service levels.

• Collaborates with HUDS’ culinary team, and develops Retail catering menus, recipes and concepts.

• Participate in weekly HUDS culinary production meetings, tastings, and development projects.

• Plan, organize and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.

• Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, and ventilation systems) is operational and in good repair. Submits requests for repair if necessary.

• Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.

• Develop and maintain positive and professional working relationships with Faculty, Staff, students, and other internal and external stakeholders.

• In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.

Safety and Sanitation

• Conduct weekly cooks’ meetings, including agendas and minutes.

• Work to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation.

• Responsible for maintaining sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies and CDC.

• 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.

Fiscal Management

In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To ensure all financial related tasks are completed in a timely and accurate manner.

• Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals.

• Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.

• Ensure all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.

• Encourage creative approaches to improved financial viability including cost reduction initiatives and other related efforts.

Commitment to Equity, Diversity, Inclusion, and Belonging:Harvard University views equity, diversity, inclusion, and belonging as the pathway to achieving inclusive excellence and fostering a campus culture where everyone can thrive. We strive to create a community that draws upon the widest possible pool of talent to unify excellence and diversity while fully embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values.Benefits:We invite you to visit Harvard's Total Rewards website (https://hr.harvard.edu/totalrewards) to learn more about our outstanding benefits package, which may include:

• Paid Time Off: 3-4 weeks of accrued vacation time per year (3 weeks for support staff and 4 weeks for administrative/professional staff), 12 accrued sick days per year, 12.5 holidays plus a Winter Recess in December/January, 3 personal days per year (prorated based on date of hire), and up to 12 weeks of paid leave for new parents who are primary care givers.

• Health and Welfare: Comprehensive medical, dental, and vision benefits, disability and life insurance programs, along with voluntary benefits. Most coverage begins as of your start date.

• Work/Life and Wellness: Child and elder/adult care resources including on campus childcare centers, Employee Assistance Program, and wellness programs related to stress management, nutrition, meditation, and more.

• Retirement: University-funded retirement plan with contributions from 5% to 15% of eligible compensation, based on age and earnings with full vesting after 3 years of service.

• Tuition Assistance Program: Competitive program including $40 per class at the Harvard Extension School and reduced tuition through other participating Harvard graduate schools.

• Tuition Reimbursement: Program that provides 75% to 90% reimbursement up to $5,250 per calendar year for eligible courses taken at other accredited institutions.

• Professional Development: Programs and classes at little or no cost, including through the Harvard Center for Workplace Development and LinkedIn Learning.

• Commuting and Transportation: Various commuter options handled through the Parking Office, including discounted parking, half-priced public transportation passes and pre-tax transit passes, biking benefits, and more.

• Harvard Facilities Access, Discounts and Perks: Access to Harvard athletic and fitness facilities, libraries, campus events, credit union, and more, as well as discounts to various types of services (legal, financial, etc.) and cultural and leisure activities throughout metro-Boston.

Work Format:On-Site LinkedIn Recruiter Tag (for internal use only):#LI-RT1Work Format Details:This position is based primarily on-campus, in Massachusetts. This may include in-person during emergency situations (if applicable). Additional details will be discussed during the interview process. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.