Assistant Culinary Manager in The Heights Restaurant Harvard University, Campus Services United States

Duties & Responsibilities

 

  • Ensures BOH/FOH employees are executing with precision, including but not limited to, following Health Department guidelines, procedures, food/sanitary procedures, temperature controls, preparation/labeling/rotation/storage of food product and maintains the highest cleanliness standards as well as delivering quality service to all guest for the Café and Bar.
  • Ensures high standards are consistently met via the implementation of all The Heights Restaurant & Bar and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.  
  • Ensures the preparation and presentation of high-quality food in accordance with the established menu while meeting target meal costs.
  • Ensures all employees comply with State/Federal liquor laws as it pertains to serving alcoholic beverages.
  • Implement and monitor menu and inventory management systems including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.  
  • In collaboration with Event Services Culinary team, assist with the development of menus and recipes.
  • Participate in weekly Event Services production meetings, tastings, etc.
  • Assist, plan and execute simple to complex catered events including, but not limited to Smith Campus Center events, campus-wide events and commencement week events.
  • Ensure 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.
  • Submit all invoices and PCard documentation per University 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.
  • 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 and work unit.
  • Develop and maintain professional relationships with Union Shop Stewards.
  • Assist in interviewing candidates and hiring based on approved staffing pattern and budget.  Complete probationary employee evaluation form as required.
  • In collaboration Event Services Culinary team, develop and implement relevant trainings to increase knowledge and ability of waiters, 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.
  • 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 HFC/The Heights policy and procedure.
  • Develop and maintain positive and professional relationships with clients. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
  • Develop and maintain positive and professional working relationships with all Harvard affiliates, students and other internal and external stakeholders.
  • In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.
 

 

Basic Qualifications

 

  • Culinary Arts Degree or similar: equivalent experience
  • Minimum of three years progressive hospitality and/or culinary management and experience in developing a quality food program in a fine dining, high volume, a la carte restaurant environment. 
  • Minimum three years of related food preparation experience in fine dining service, a la carte service, high volume and high-end hospitality industry

 

Additional Qualifications

 

  • 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.
  • ServSafe certification preferred or within 3 months of employment.
  • Previous experience working in a University environment.
  • Experience managing in a unionized environment.
  • Knowledge of Kronos timekeeping software or similar 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 situation 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 The Heights Restaurant & Bar and the University.
  • Ability to learn and adapt to new systems and applications as needed.
  • Ability to become ServSafe Certified within six months of employment.
  • Proficiency in Microsoft Office applications (Word, Outlook, Excel).
  • Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
  • Operational experience with food service applications and computerized menu management systems.
  • Ability to work nights, weekends and holidays and be on-call as needed. 

 

Additional Information

Physical Demands:  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

 


If you apply for this position please say you saw it on Adminoxy

Apply

All Jobs

FACEBOOK
TWITTER
LINKEDIN
GOOGLE
https://adminoxy.com/assistant-culinary-manager-in-the-heights-restaurant,i6271.html">

Harvard University Academic Positions

Kuwait University Current Faculty Openings

Osaka University Academic Opportunities

Purdue University Job Postings for Faculty Positions

Texas Tech University Faculty Openings

Tsinghua University Job Postings

University of Cambridge Job Openings

University of Geneva Faculty Opportunities

University of New South Wales Job Openings

University of Nottingham Research Positions

University of Oslo Academic Jobs

University of Saskatchewan Faculty Positions

University of Southampton Research Vacancies

University of Tokyo Current Academic Vacancies

University of Toronto Open Faculty Positions