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


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