Chef de Cuisine Leverett House

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Harvard University's Central Administration (CADM) is a 5,000+ employee organization that supports the university's overall excellence by understanding and serving the needs of its schools, students, faculty, staff, alumni, and surrounding communities. Through dynamic and collaborative partnerships, CADM provides high-quality and efficient services to the schools to help them achieve their goals.

Reporting to the General or Unit Manager, the Chef de Cuisine provides culinary oversight to one or more residential dining facilities.  This position has primary responsibility for the culinary aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Faculty Deans, faculty, and University guests.   

Job-Specific Responsibilities:

Operational Management

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.
• 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; maintenance of appropriate inventory levels based on menu needs, etc.  
• In collaboration with 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.
• 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.
• 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.
• In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs. 

Fiscal Management

In collaboration with the 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. 
• 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. 
• Interview candidates and hire based on approved staffing pattern and budget.      Complete 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. 

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, 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 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. 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 HUDS policy and procedure.
• Assist with the development and implementation of new policies and procedures.

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

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

Basic Qualifications:

• Minimum of 2 years’ relevant work experience

Additional Qualifications and Skills:

• Associates or bachelor’s degree in Culinary Arts, preferred  
• Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate and/or restaurant environment, preferred 
• 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. 
• Knowledge of and specialization in world cuisines (one or many, such as southeast Asian, Mediterranean, Ethiopian, plant-based, etc) strongly preferred
• Experience managing in a unionized environment. 
• Knowledge of Kronos timekeeping software or similar system. 
• Knowledge of FoodPro Menu Management system. 
• Ability to become ServSafe Certified within six months of employment. 
• Ability to work nights, weekends and holidays and be on-call as needed.

Appointment End Date:

Standard Hours/Schedule: 40 hours per week

Compensation Range/Rate (including Shift Differential if applicable):

Visa Sponsorship Information: Harvard University is unable to provide visa sponsorship for this position

Pre-Employment Screening: Identity, Education, Criminal, Motor Vehicle Record, Drug Test, and References

Other Information:

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Work Format Details

This position has been determined by school or unit leaders that all duties and responsibilities must be performed at a Harvard or Harvard-designated location. Certain visa types may limit work location. Individuals must meet work location sponsorship requirements prior to employment.

Salary Grade and Ranges

This position is salary grade level 056. Please visit  Harvard's Salary Ranges  to view the corresponding salary range and related information. 

Benefits

Harvard offers a comprehensive benefits package that is designed to support a healthy work-life balance and your physical, mental and financial wellbeing. Because here, you are what matters. Our benefits include, but are not limited to: 

• Generous paid time off including parental leave 
• Medical, dental, and vision health insurance coverage starting on day one 
• Retirement plans with university contributions 
• Wellbeing and mental health resources 
• Support for families and caregivers 
• Professional development opportunities including tuition assistance and reimbursement 
• Commuter benefits, discounts and campus perks 

Learn more about these and additional benefits on our Benefits & Wellbeing Page. 

EEO/Non-Discrimination Commitment Statement

Harvard University is committed to equal opportunity and non-discrimination. We seek talent from all parts of society and the world, and we strive to ensure everyone at Harvard thrives. Our differences help our community advance Harvard's academic purposes.

Harvard has an equal employment opportunity policy that outlines our commitment to prohibiting discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law or identified in the university's non-discrimination policy. Harvard's equal employment opportunity policy and non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination.