In the absence of the management team, provides oversight and supervision to the dining facility.
Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menued items and food storage areas such as refrigeration, freezer, and dry storage. Informs students/guests on foods to avoid by knowing the menu items and the ingredient listings or by referring them to the person in charge.
Responsible for following the opening and closing procedures of the dining facility.
Maintains a set of unit keys at all times while on and off duty.
Works closely with storekeeper ensuring supplies are readily available and communicates. any shortages to the management team in a timely manner.
Receives food and non-food deliveries in the absence of the storekeeper while following all proper receiving procedures. Reports short-shipped and damaged items to the management team.
Stores and stocks items appropriately using FIFO system.
Reconciles daily cash deposit.
Performs cashier duties as assigned.
Directs the work of employees as assigned.
Supports all events as assigned, including, but not limited to setup, execution and clean up.
Responsible for assigned catering services.
Responsible for coordinating coverage during unexpected staff shortages.
Resolves issues, concerns and feedback received from students, guests and staff. Reports back these issues to the management team in a timely manner.
Must take and record temperatures of hot and cold foods and record in the log book during meal periods. Must decide on corrective action when needed and inform management of actions taken in a timely manner.
Monitors serving lines during meals to ensure quality and quantity is suitable for customer demand.
Ensures presentation of food, cleanliness of food holding areas, and appropriate serving utensils provided.
Reports malfunctioning equipment to management in a timely manner.
Recycles products per policy and procedure.
Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed in a timely manner.
Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations.
Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests
Complies with State of Massachusetts and Dining Services'
High School Diploma or equivalent.
Must have proficiency with the English language (speaking, reading and writing).
Minimum of two years supervisory experience in commercial food service or hospitality industry.
Must possess basic computer skills and have the ability to learn various business applications.
Must have basic math skills and ability to perform basic fiscal tasks. This includes, but is not limited to cash handling, analyzing digital and analog thermometers and other measuring devices.
Must be able to follow directions.
Must be neat in appearance and comply with proper dress code as designated by HUDS.
Must have proficiency with kitchen tools and equipment without restrictions.
Must be knowledgeable of food allergies and intolerances.
Must be able to work independently and as part of a team.
Must have excellent communication skills.
Must be able to work cooperatively and respectfully with a diverse set of staff, management and guests.
Must have strong multi-tasking skills. Must be able to work in a fast-paced diverse environment.
Must be customer service oriented.
ServSafe certification within one year of employment.
Previous experience working in a University environment preferred.
EQUAL OPPORTUNITY EMPLOYER: 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, or any other characteristic protected by law.
The Edmond J. Safra Center for Ethics at Harvard University seeks to strengthen teaching and research about pressing ethical issues; to foster sound norms of ethical reasoning and civic discussion; and to share the work of our community in the public interest.
Widespread ethical lapses of leaders in government, business and other professions prompt demands for more and better moral education. More fundamentally, the increasing complexity of public life - the scale and range of problems and the variety of knowledge required to deal with them - make ethical issues more difficult, even for men and women of good moral character. Not only are the ethical issues we face more complex, but the people we face them with are more diverse, increasing the frequency and intensity of our ethical disagreements.
Given these changes in the United States and in societies around the globe, the Center seeks to help meet the growing need for teachers, scholars, and leaders who address questions of moral choice across many of the professions and in public life more generally, and promotes a perspective on ethics informed by both theory and practice. We explore the connection between the problems t...hat professionals confront and the social and political structures in which they act. More generally, we address the ethical issues that all citizens face as they make the choices that profoundly affect the present and future of their societies in our increasingly interdependent world.