Assistant Cook

• Prepares and cooks menu items according to proper preparation methods in small batches and/or as required by business needs.

• Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.

• Reads and follows standardized recipes.

• Fries, grills, sautés, roasts, bakes, braises and steams food products as needed.

• Heats soups, sauces and prepared products 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 when necessary.

• Assists in the preparation and presentation of catered functions.

• Cools, refrigerates, labels and properly stores food according to HACCP procedures.

• Knowledgeable in use of all standard kitchen equipment.

• Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment.

• Leaves work station clean and re-stocked.

• Accurately records portion amount of food used during meals on service records.

• Accurately measures food temperatures.

• 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.

• Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations.

• Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”.

• Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests

• Represents HUDS to students, faculty, staff and guests in a positive and professional manner.

• Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation.

• Attends trainings as assigned.

• Maintains current certifications as required.

• Performs other duties as assigned.

Physical Requirements:

• 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