Sous Chef

Harvard University
Position Title: Sous Chef
Req ID: 66892BR
School or Unit: Campus Services
Description: Position Description
Operational Management
Under the direction of the CDC, lead non-exempt culinary team for one or more Residential dining halls in full compliance with all food, occupational safety rules and regulations and customer service expectations.

• Ensures 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, etc.
• Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs.
• Assist with the implementation and monitoring of the FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
• In consultation with CDC, plans menus for Unit and catered events.
• In collaboration with CDC and HUDS' culinary team, assist with the development of the Residential cycle menus and recipes.
• Participate in weekly HUDS production meetings, tastings, etc.
• Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events.
• Manages linens, china, glassware and food and beverage provision for functions and events.
• Supervise and lead event staff (i.e.: wait staff, culinary, etc.) at functions and events.
• Ensure 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 Deans and other House personnel, students and other internal and external stakeholders.
• Executes dining hall opening and closing procedures.
• In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.

Fiscal Management
In collaboration with Management Team, ensure financial viability of assigned Unit(s) through development and management of budgets based on realistic goals. 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, etc.
• Submit all invoices and PCard documentation per HUDS 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.

Basic Qualifications

• Minimum of 2 years' relevant work experience

Additional Qualifications and Skills

• Associates Degree in Culinary Arts.
• HS Diploma or equivalent and specialized training in Culinary Arts.
• Minimum of two years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment preferred.
• Knowledge of and specialization in world cuisines (one or many, such as south east Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred
• Ability to work nights, weekends and holidays and be on-call as needed.
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.
• Knowledge of FoodPro Menu Management system.
• Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).
• Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.
• Good professional judgment and ability to independently make sound decisions.
• Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.
• Ability to become ServSafe Certified within six months of employment.
• Ability to learn and adapt to new systems and applications as needed.

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

Additional Information
Employee and Labor Management
Management of non-exempt workforce (front of the house and back of the house). 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, professional relationships with culinary and front of the house service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
• Develop and maintain professional relationships with Union Shop Stewards.
• Assists with interviewing candidates and hiring based on approved staffing pattern and budget. Assist with the completion of probationary employee evaluation form as required.
• In collaboration with CDC and 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.
• 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 CDC and 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. Fill vacant shifts as needed.
• Assist with the development and implementation of new policies and procedures.

Emergency Status Designation: Critical Personnel
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.

LinkedIn Recruiter Tag (for internal use only)
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Department Office Location: USA - MA - Cambridge
Job Code: Y1056P FD Culinary Services Prof II
Job Function: Hospitality & Dining Services
Work Format: On-Site
Sub Unit: Dining Services
Salary Grade: 056
Department: Dining Services/ Lowell Winthrop
Union: 00 - Non Union, Exempt or Temporary
Time Status: Full-time
Pre-Employment Screening: Criminal, Drug Testing, Education, Employment
Schedule: Sunday - Thursday 10:30am - 7:30pm
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.
EOE 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.

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