KITCHEN OPERATIONS MANAGER (Sunday - Thursday afternoon schedule)

Job Summary

The Kitchen Operations Manager is responsible for all activities in the back of the unit for the Harvard Business School dining services account. You will manage and provide leadership to a team of Utility Food Service Workers and Dishwashers/General Back of House Servers including hiring, training, developing, coaching, and counseling. Direct reports are union-hourly associates, part of Local 26, Unite Here.

In addition to a competitive salary and comprehensive benefits package, this opportunity includes:

Uniforms
Employee Meal Benefits
Tuition Reimbursement Program
Professional Development & Paid Training Opportunities
Onsite Parking for a small weekly fee

Key Responsibilities:

• Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production, purchasing, receiving, and facility maintenance.
• Provides leadership and direction to Utility Food Service, Dishwashers/General Servers including hiring, training, developing, coaching, and counseling.
• Prepares weekly schedule, manages daily callouts and replacements, and reconciles time punch activity.
• Oversees kitchen cleaning supply stock and works with purchasing manager to ensure items are on hand when needed.
• Ensures kitchen and back-of-house equipment is clean, organized, and kept in good working order.
• Communicates any facility-related needs in a timely manner using approved processes.
• Increases back-of-house efficiencies and productivity.
• Perform equipment pulls including cleaning and organizing for the culinary team.
• Demonstrates success in interfacing with a variety of organizational functions and divisions to accomplish tasks.
• Proven ability to work effectively with all levels of staff and management; ability to promote and participate in team environment concepts.
• Contributes through the performance of activities geared toward the creation of an energized and positive work environment for all back-of-house Associates.
• Able to work effectively and safely while subject to wet floors, temperature extremes, and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly quartered environment
• Take initiative in identifying and resolving problems.
• Demonstrates good communication skills - verbal and written, with the ability clearly and concisely communicate information to both hourly and salary employees.
• Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet.
• Demonstrates the highest standards of personal integrity and ethical behavior.
• Self-starter with the ability to prioritize daily, weekly, and monthly projects, priorities, and initiatives to ensure the day-to-day business runs efficiently and the team is happy and productive.
• Knowledge of safe and sanitary food handling principles and practices.
• Must have a good attitude and be flexible in a fast-paced environment.
  

Preferred Qualifications:

• Degree in Culinary Arts or equivalent professional experience.
• Minimum three years of progressive culinary/kitchen management experience.
• Union experience.
• Ability to lift, bend and carry up to 50 lbs, manage proper storage of food items as necessary.
• ServSafe or Department of Health certification is a plus.