WEEKEND COOK (PART TIME)

Weekend Cook

We have an opening for part time Weekend Cook positions.

Location: Harvard Business School - 117 Western Avenue, Boston, MA 02163. Note: online applications accepted only.

Schedule: Part time; Fridays 12:00 PM - 8:30 PM, Saturdays 6:00 AM - 2:30 PM, and Sundays 11:00 AM - 7:30 PM, hours may vary. More details upon interview.

Requirement: Previous cooking, food preparation, and food safety experience is required.

Perks: Great Union benefits, including tuition reimbursement, childcare assistance, healthcare benefits, FREE industry hospitality training, and opportunities for career growth!

Fixed Pay Rate: $28.09 per hour.

Job Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities include preparing high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules, serving meals or preparing for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty, using established ticket collection procedures during service, cleaning kitchen after preparation and serving, maintaining high standards of cleanliness, keeping refrigerators and storerooms clean and neat, operating and maintaining kitchen equipment as instructed, assisting in production planning, record keeping and reporting as required, assisting in the ordering and receiving of all food and supplies as required, reporting needed maintenance, faulty equipment or accidents to the supervisor immediately, attending in-service and safety meetings, maintaining good working relationships with coworkers, customers, administrators and managers, performing job safely while maintaining a clean, safe work environment, ensuring proper presentation, portion control and maintenance of serving temperatures; following HACCP standards, and personal commitment to your own safety and that of others. Abides by all Company policies and procedures including but not limited to: the use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer, the use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables, the use of slip-resistant shoes and proper lifting techniques.