Pantry Steward

Company Description

By working at Harvard University, you join a vibrant community that advances Harvard's world-changing mission in meaningful ways, inspires innovation and collaboration, and builds skills and expertise. We are dedicated to creating a diverse and welcoming environment where everyone can thrive.

Harvard University's Central Administration (CADM) is a 5,000+ employee organization that supports the university's overall excellence by understanding and serving the needs of its schools, students, faculty, staff, alumni, and surrounding communities. Through dynamic and collaborative partnerships, CADM provides high-quality and efficient services to the schools to help them achieve their goals.

In the absence of the management team, provides oversight and supervision to the diningfacility. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menu items and food storage areas such as refrigeration, freezer, and dry storage. Informsstudents/guests on foods to avoid by knowing the menu items and the ingredient listings or byreferringthem to theperson in charge.

• Responsibleforfollowingtheopening andclosingproceduresofthediningfacility.
• Maintainsasetofunitkeysatalltimeswhileonandoffduty.
• Works closely with storekeeper ensuring supplies are readily available and communicates.anyshortages to the management team in atimelymanner.
• Receivesfood andnon-fooddeliveriesintheabsenceofthestorekeeperwhilefollowingallproperreceivingprocedures.
  
  Reports short-shippedand damageditemsto the management team.
• Storesandstocksitemsappropriatelyusing
  
  FIFOsystem.
• Reconciles dailycash deposit.
• Performscashierdutiesasassigned.
• Directstheworkofemployeesasassigned.
• Supportsalleventsasassigned,including,butnotlimitedtosetup,executionandcleanup.
• Responsibleforassigned cateringservices.
• Responsibleforcoordinatingcoverageduringunexpectedstaffshortages.
• Resolves issues,concernsandfeedbackreceivedfromstudents,guestsandstaff.
  
  Reportsbacktheseissues to themanagementteam in atimelymanner.
• Must take and record temperatures of hot and cold foods and record in the log book during mealperiods.
  
  Mustdecideoncorrectiveactionwhenneeded andinformmanagementofactionstakeninatimelymanner.
• Monitorsservinglines duringmeals to ensurequalityand quantityis suitableforcustomerdemand.
• Ensurespresentationoffood,cleanlinessoffoodholdingareas,andappropriateservingutensilsprovided.
• Reportsmalfunctioningequipmenttomanagementinatimelymanner.
• Recyclesproductsperpolicyand procedure.
• Accuratelyfillsoutsanitationandtemperaturelogsandfoodservicerecordsasrequired.
• Informsperson inchargewhen corrective action is neededin atimelymanner.
• Followssanitationstandardsincompliancewithallregulatoryagenciesincluding Harvard Environmental Health  and Safetyregulations.
• Communicateseffectivelyandworkscooperativelyandrespectfullywitha diverse setofstaff,management teamand guests.
• Complies with Stateof Massachusettsand Dining Services ’“Food Employee Illness Policy ”.
• Represents
  
  HUDStostudents,faculty,staffandguestsinapositiveandprofessionalmanner.
• Workstomeetthemissionandcorevaluesof Harvard University Dining Serviceswithenthusiasmand  aspirit ofcooperation.
• Attendsmandatorytrainingsas assigned.
• Maintainscurrentcertificationsasrequired.
• Performsotherdutiesas assigned.

• Routine: must be able to lift 50 lbs. without restrictions.
  
  Frequent overhead lifting of 40 pounds required
• Continuous:standing,walking,lifting,manual dexterity,reaching,handling,bending
• Frequent: push/pull,bending,ascendinganddescendingstairsandladders
• Occasional:climbing,squatting,sitting,kneeling

• High School Diplomaor  equivalent.
• Musthaveproficiencywiththe English language (speaking,readingandwriting).
• Minimum of two years supervisory experience in commercial food service or hospitality industry.
• Must possess basiccomputerskillsand havetheabilitytolearn variousbusinessapplications.
• Must have basic math skills and ability to perform basic fiscal tasks. This includes, but is not limited to cash handling, analyzing digital and analog thermometers and other…