Chef de Cuisine Leverett House

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