Position Description

Duties and Responsibilities: 

• 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 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.
• 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.

Basic Qualifications

• Bachelor’s degree or equivalent work experience required
• Minimum of 5 years’ relevant work experience

Additional Qualifications and Skills

• Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience.
• A minimum of 5 to 7 years’ experience in fine dining operations; ideally in a hotel and/or club environment.
• Strong management skills with a focus on high end banquet execution. Experience in high quality, large volume banquet background essential.
• Proven leadership and people skills.
• Familiarity with Microsoft Office, Outlook, and Excel.
• Excellent communication (written and oral) skills.
• Experience managing in a unionizedenvironment.
• Knowledge of Kronos timekeeping software or similar system.

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

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

Emergency Status Designation:Critical Operations Personnel 

Additional Information

Reporting directly to the Executive Chef, the Executive Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed. The cooks, and Sous Chef report directly to the Executive Sous Chef. Must maintain an open and constant line of communication between the Executive Chef, the Sales Department, and Banquet Department especially as it relates to event changes and any additional labor requirements.