Harvard University Dining Services
Cambridge, MA, USA
A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates.
Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard’s House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student’s home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS’ Residential Dining program seeks a Chef de Cuisine with a genuine passion for food and a commitment to a diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications.
Reporting directly to and under the leadership of the General Manager, the Chef de Cuisine leads the culinary execution of a delicious, safe dining experience at Quincy House, an upperclass residences for students at Harvard College, and the connected kosher kitchen. The Chef de Cuisine ensures the outstanding daily culinary experience with a focus on food quality and providing maximum customer satisfaction to students and key House stakeholders. Simultaneously, the individual must lead, motivate, train and nurture a culinary team of hourly staff committed to satisfying with every bite.
Operational Management
Lead a team of culinary and service staff in the overall management of a dining location and large volume catering in full compliance with all food, occupational safety rules and regulations and customer service expectations.
Execute the seasonal cycle menu, as drafted by the Director for Culinary Operations, at every meal.
Participate in the development and refinement of the menu, as part of the broader residential dining culinary team, including contributions for new concepts and recipes, as well as refinements that ensure accurate and executable recipes
Implement all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
Use HUDS’ menu management system, FoodPro, to ensure cost control and and manage inventory.
Plan, organize and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.
Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Submit requests for repair as needed.
Develop and maintain positive and professional relationships within the community. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Safety and Sanitation
Conduct weekly cooks’ meetings, including agendas and minutes.
Maintain sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, and departmental and HACCP policies.
In accordance with HUDS standards, ensure the cleanliness and sanitation of the entire back of house, including kitchens, storerooms, refrigerators, freezers, loading dock, and common areas.
Fiscal Management
In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To 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.
Ensure all fiscal policies, payments and reporting are completed per University standards and all record-keeping is maintained in accordance with University policy.
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.
Interview candidates and hire based on approved staffing pattern and budget. Complete culinary 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 and participate as needed in grievances while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
In collaboration with Management Team, ensure timekeeping system is accurately and regularly maintained. Process timecards and absence requests per HUDS policy and procedure.
A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates.
Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard’s House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student’s home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS’ Residential Dining program seeks a Chef de Cuisine with a genuine passion for food and a commitment to a diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications.
Reporting directly to and under the leadership of the General Manager, the Chef de Cuisine leads the culinary execution of a delicious, safe dining experience at Quincy House, an upperclass residences for students at Harvard College, and the connected kosher kitchen. The Chef de Cuisine ensures the outstanding daily culinary experience with a focus on food quality and providing maximum customer satisfaction to students and key House stakeholders. Simultaneously, the individual must lead, motivate, train and nurture a culinary team of hourly staff committed to satisfying with every bite.
Operational Management
Lead a team of culinary and service staff in the overall management of a dining location and large volume catering in full compliance with all food, occupational safety rules and regulations and customer service expectations.
Execute the seasonal cycle menu, as drafted by the Director for Culinary Operations, at every meal.
Participate in the development and refinement of the menu, as part of the broader residential dining culinary team, including contributions for new concepts and recipes, as well as refinements that ensure accurate and executable recipes
Implement all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety.
Use HUDS’ menu management system, FoodPro, to ensure cost control and and manage inventory.
Plan, organize and execute simple to complex catered indoor-outdoor events including, but not limited to in-house catered events, campus-wide events and commencement week events.
Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Submit requests for repair as needed.
Develop and maintain positive and professional relationships within the community. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Safety and Sanitation
Conduct weekly cooks’ meetings, including agendas and minutes.
Maintain sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, and departmental and HACCP policies.
In accordance with HUDS standards, ensure the cleanliness and sanitation of the entire back of house, including kitchens, storerooms, refrigerators, freezers, loading dock, and common areas.
Fiscal Management
In collaboration with Management, ensure financial viability of assigned Unit through development and management of a budget based on realistic goals. To 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.
Ensure all fiscal policies, payments and reporting are completed per University standards and all record-keeping is maintained in accordance with University policy.
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.
Interview candidates and hire based on approved staffing pattern and budget. Complete culinary 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 and participate as needed in grievances while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.
In collaboration with Management Team, ensure timekeeping system is accurately and regularly maintained. Process timecards and absence requests per HUDS policy and procedure.
Harvard University Dining Services
Cambridge, MA, USA
A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates.
Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard’s House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student’s home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS’ Residential Dining program seeks an Assistant Manager who enjoys creating a welcoming dining environment that celebrates diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications. The Assistant Manager is an ambassador for those values in our dining operations.
Reporting directly to the Unit or General Manager, the Assistant Manager provides support and oversight to the dining operation. in the Assistant Manager works to ensure that all aspects of the business (includes catering and board program as applicable) are executed smoothly, providing maximum customer satisfaction to students, Faculty Deans, faculty and University guests; while also facilitating a unified, mutually supportive team of exempt and non-exempt employees in the delivery of a delicious, welcoming experience for our guests.
Responsibilities include, but are not limited to:
Operational Management
Lead and inspire a team of non-exempt service staff in the overall management of a residential dining operation providing an extraordinary hospitality experience which exceeds customer expectations while fully complying with all food quality and cost standards and occupational safety rules and regulations.
Ensure 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.
Assist with the monitoring 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.
Develop and maintain positive and professional relationships within the community, where all perspectives on food are celebrated and supported. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Alerts manager of needed repairs.
Ensure Unit’s physical plant is clean, organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, servery, kitchen space, dining rooms, etc.
Employee and Labor Management
Lead 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 front line service staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
Assigns and directs the work of a team of hourly and temporary staff to ensure the delivery of excellent service. Addresses staff performance and recommends/delivers corrective actions as needed.
Develop and maintain professional relationships with Union Shop Stewards.
Interview candidates and hire based on approved staffing pattern. Complete probationary employee evaluation form as required.
Provide hospitality training and mentoring to the team and exemplify the highest standards of customer service, care and respect, fr both co-workers and guests.
Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure. Use Kronos Dialer to fill open shifts in compliance with the Union Local 26 Contract and HUDS policies
A world class University sets the table for living and learning engagement by providing a hospitality experience that fosters community, prioritizes health, cultural connection and religious sensitivity, challenges food systems convention, and relentlessly innovates.
Harvard University Dining Services (HUDS) advances the mission of Harvard University through its multiple food and beverage venues on campus. The Residential Dining program, central to Harvard’s House Life and the hub for community building, literally sets the table for the kinds of connections that uniquely happen over a shared meal. Undergraduate dining halls serve as a student’s home kitchen, where they experience personalized hospitality and familiarity to support their individual needs. HUDS’ Residential Dining program seeks an Assistant Manager who enjoys creating a welcoming dining environment that celebrates diverse, delicious, nutritious, and sustainable food. Beyond simple foodservice, HUDS undergraduate dining halls are spaces for student and faculty engagement and advocacy, celebrating diversity and inclusion through shared food experiences, and developing solutions to global food systems challenges through real-world applications. The Assistant Manager is an ambassador for those values in our dining operations.
Reporting directly to the Unit or General Manager, the Assistant Manager provides support and oversight to the dining operation. in the Assistant Manager works to ensure that all aspects of the business (includes catering and board program as applicable) are executed smoothly, providing maximum customer satisfaction to students, Faculty Deans, faculty and University guests; while also facilitating a unified, mutually supportive team of exempt and non-exempt employees in the delivery of a delicious, welcoming experience for our guests.
Responsibilities include, but are not limited to:
Operational Management
Lead and inspire a team of non-exempt service staff in the overall management of a residential dining operation providing an extraordinary hospitality experience which exceeds customer expectations while fully complying with all food quality and cost standards and occupational safety rules and regulations.
Ensure 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.
Assist with the monitoring 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.
Develop and maintain positive and professional relationships within the community, where all perspectives on food are celebrated and supported. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.
Ensure all kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust, etc) is operational and in good repair. Alerts manager of needed repairs.
Ensure Unit’s physical plant is clean, organized and in good repair. This includes, but is not limited to: walls, ceilings, floors, storage and receiving areas, servery, kitchen space, dining rooms, etc.
Employee and Labor Management
Lead 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 front line service staff via regular meetings, two-way communication, timely feedback, collaboration, and consistent visibility in the work unit.
Assigns and directs the work of a team of hourly and temporary staff to ensure the delivery of excellent service. Addresses staff performance and recommends/delivers corrective actions as needed.
Develop and maintain professional relationships with Union Shop Stewards.
Interview candidates and hire based on approved staffing pattern. Complete probationary employee evaluation form as required.
Provide hospitality training and mentoring to the team and exemplify the highest standards of customer service, care and respect, fr both co-workers and guests.
Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.
In collaboration with Human Resources and HUDS Management, ensures employment practices are compliant with the current Collective Bargaining Agreement and all University personnel policy and procedures.
Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure. Use Kronos Dialer to fill open shifts in compliance with the Union Local 26 Contract and HUDS policies
