Job Code230015 First Cook
Duties & Responsibilities
Works under the supervision of the Manager or the Person-in-Charge.
Provides culinary support to all kitchen stations which includes, but is not limited to: a la carte, garde manger, pastry, hot stations, etc.
Prepares, cooks, coordinates and oversees production of menu items according to proper preparation methods in small batches or as required by business needs. Clearly communicates all changes to Culinary Team and Front of House Staff.
In absence of Chef, executes and produces the scheduled menu. In event of run out, utilizes available comparable item.
Reads, uses and properly executes standardized recipes in the preparation of food. Makes and notifies Chef of corrections to recipes as needed.
Leads Culinary Team in the preparation and presentation of catered functions, while working under the guidelines of Chef.
Tastes and evaluates all food before service to ensure high end food quality standards are met, consults Chef with any concerns.
Participates in daily production meeting with Chef.
Fries, grills, sautés, roasts, bakes, braises, steams or others prepares food products as directed.
Prepares soups, sauces and other food items from scratch ensuring product has reached appropriate temperature before serving.
Carves or slices meat for service both in back-of-house setting and at carving stations in front-of-house setting.
Ensures kitchen is properly stocked with items needed for meals. Provide written requisitions or provide direction to Pantry Steward as directed.
Accountable for food quality and integrity of presentation and sanitation standards. Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment.
Leaves workstation clean and re-stocked. Cools, refrigerates, labels and properly stores food according to HACCP procedures.
Accurately records portion amount of food used during meals on service records.
Instructs kitchen personnel in proper usage of standard kitchen equipment.
Assists with on-the-job training for Fine Dining Cook and Kitchenperson/Chef’s Helper.
Recycles products per policy and procedure.
Accurately fills out sanitation, temperature and variance logs and food service records as required. Informs Chef when corrective action is needed.
Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations.
Complies with State of Massachusetts and HFC’s “Food Employee Illness Policy”.
Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests.
Represents HFC to guests in a positive and professional manner.
Works to meet the mission and core values of HFC with enthusiasm and a spirit of cooperation.
Attends trainings as assigned.
Maintains current certifications as required.
Performs other duties as required.
High School Diploma or equivalent.
Culinary Arts Degree or certification and 3 years of related food preparation experience in a fine dining and/or large scale catering experience or at least 6 years of food preparation experience in a fine dining and/or large scale catering experience.
Must have proficiency with the English language (speaking, reading and writing).
Minimum six years experience of related experience in high end fine-dining and/or catering industry.
ServSafe certification within 6 months of employment.
Previous supervisory experience.
Must be able to write recipes with method of prep in chronological order.
Must have relevant knife skills.
Knowledgeable in use of all standard kitchen equipment.
Must have proficiency with kitchen tools and equipment without restrictions.
Must have basic math skills and ability to analyze digital and analog thermometers, scales, and other measuring devices. Knowledge of weights/measures and conversions.
Must be able to follow directions.
Must be neat in appearance and comply with proper dress code as designated by HUDS.
Must be able to work independently and as part of a team.
Must have strong multi-tasking skills.
Must be able to work in a fast-paced diverse environment.
Must have excellent communication skills.
Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests.
Must be customer service oriented.
Emergency Status Designation: Essential Personnel
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
This position is for the academic year only. The dates of the academic year and/or the scheduled operations of individual work units may change at the University’s discretion.
Job FunctionHospitality & Dining Services
LocationUSA - MA - Cambridge
21 - Hotel, Rest Emp Int Loc 26
Hourly Rate From
Hourly Rate To27.50
Appointment End Date
Pre-Employment ScreeningCriminal, Drug Testing, Education, Employment, Identity
This is a Term position from January 14, 2019 to January 13, 2020.
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 or any other characteristic protected by law.