Banquet Chef
: Job Details :

Additional InformationEmergency Status Designation: Critical Operations PersonnelBasic Qualifications* Bachelor's degree or equivalent work experience required* Minimum of 5 years' relevant work experiencePosition Description* Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business.* Controls food and labor costs, ensures the appropriate quantity of food is prepared.* Ensures The Faculty Club's safety standards and City regulations are followed to provide top quality food.* Assumes responsibilities of Executive Chef in his/her absence.* Supervises and trains banquet cooks and culinary staff; monitors performance and manages schedules.* Produces orders for all banquet functions; maintains accurate food production sheets.* Writes menus and creates recipes for all banquet and catered functions; utilizes and maintains computerized food program.* Maintains recipe database.* Assures compliance with bargaining unit agreement; provides appropriate progressive discipline.* Knowledgeable about all taste profiles for all scheduled recipes. Ensures the culinary staff prepares product in compliance with set taste and presentation profiles.* Attending meetings to ensure all culinary aspects of upcoming events are addressed.* Conducts daily meetings for culinary staff.* Works to meet the mission and core values of The Faculty Club with enthusiasm and a spirit of cooperation.* Maintained sanitation standards in compliance with city and state laws, Harvard Environmental Health and Safety regulations, departmental and HACCP policies.* Ensures all HACCP logs are completed accurately, and HACCP files are stored in binders correctly.* Complies with State of Massachusetts and The Faculty Club's Food Employee Illness Policy. * Ensures the cleanliness and sanitation of the entire back of house, including back- and cook-chill kitchens, storerooms, and refrigerators, freezers, loading dock, bathrooms, and common areas in accordance with The Faculty Club's standards. Performs other duties as assigned.* Completes general administrative duties accurately and on a timely basis.* Other duties as assigned.Employee & Labor ManagementProvide 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 of the Harvard Faculty Club 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.* 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 HFC culinary team, develop and implement relevant training 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.* Ensure employee schedules are posted seven days prior to the beginning of the work week.* Ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HFC policy and procedure.* Assist with the development and implementation of new policies and procedures.