Sets-up and maintains assigned station before,during and after meal periods.
Keeps serving areas supplied with clean dishware, glasses, silverware, trays and other supplies needed during meals.
Monitors serving lines during meals to ensure quality and quantity is suitable to provide for customer demand.
Communicates in a timely manner to Supervising Manager or Person-in-Charge concerning food quality and issues of keeping food onthe hot and cold food stations abundant during meal periods.
Notifies staff responsible for preparingfood of needs prior torunning out.
Monitors serving lines during meals to ensure quality and quantity are suitable to provide for customer demand.
Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menued items and food storage areas such as refrigeration, freezer, and dry storage. Informs students/guests on foods to avoid by knowing the menu items and the ingredient listings or by referring them to the person in charge.
Maintains safe area by displaying wet floor signs and promptly responding to spills and breakages.
Cleans and sanitizes surface areas including but not limited to walls, cabinets, countertops, shelving, refrigeration and freezer units.
Keeps all storageareas organized and clean.
Leaves work stationsclean and re-stocked.
Accurately fills out sanitation and temperature logs and food service records as required. Informs personin charge when corrective action is needed.
Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations.
Recycles per policy and procedure, empties trash and cleansreceptacles.
Reports malfunctioning equipment to management or person in charge.
Complies with State of Massachusetts and Dining Services' "Food Employee IllnessPolicy".
Supports all eventsas assigned to include,but not limited to setup, execution and clean up.
Represents HUDS to students, faculty,staff and guestsin a positive and professional manner.
Works to meet the missionand core valuesof Harvard University Dining Services withenthusiasm and a spirit of cooperation.
Attends trainings as assigned.
Maintains current certifications as required.
Performs other dutiesas assigned.
NOTE:The General Service position is comprised of three main functions:Front-of-House, BusPerson, Dishroom.In addition to the responsibilities above, employees will be required to perform inanyofthefollowingareas:
Bus Person
Maintains, fills and restocks all stations as needed.
Cleans, sanitizes and maintains soft-serve machine ensuring all local regulations are adhered to. Records temperature of soft-serve machine.
Sweeps, mops or vacuums floorsin serving and dining area.
Keeps all beveragemachines and equipment in serving area cleanand sanitized.
Basic Qualifications
High School Diplomaor equivalent.
Must have proficiency with the Englishlanguage (speaking, readingand writing).
Must have basic math skills and ability to analyze digital and analog thermometers and other measuring devices.
Must be able to followdirections.
Must be neat inappearance and comply with proper dress code as designated by HUDS.
Must be able to work independently and as partof a team.
Must have strongmulti-tasking skills.
Communicates effectively and workscooperatively and respectfully with a diverse set of staff, management team and guests.
Must be able to work ina fast-paced diverse environment.
Must be customerservice oriented, able and willingto provide customers with the best possible dining experience.
Must have excellentcommunication skills.
Must be able to work cooperatively and respectfully with a diverseset of staff, management and guests.
Must be customerservice oriented.
Additional Qualifications and Skills
ServSafe certification withinone year of employment.
At least one year of related food industry experience.
Previous experience workingin a University preferred.
Additional Information
Dishroom
Maintains and fills all necessary chemicals and detergent.
Fills, empties, cleansand de-limes dish machine.
Responsible for all ware-washing and sanitation of allfood and non-foodcontact surfaces.
During meal periods, checks temperature of dish machine tanks to ensure accuracy for wash and final rinse. Accurately record temperature in log book as required. Inform person in charge when corrective action is needed.
Sweeps, mops or vacuums floor in dishroom and tray drop off (conveyor belt) area
Keeps all equipment in dishroom clean and sanitized including dish racks, carts and caddies.
Cleans tables, conveyor belt and disposal units.
Front-of-House
Ensures food is properly labeled,garnished and utensils are in place.
Keeps serving and dining areasclean. Replenishes napkinholders and salt/pepper shakers.
EmergencyStatusDesignation:Essential
Note: This job description may vary or change based on the needs of the business.
The health of our workforce is a priority for Harvard University. With that in mind, we strongly encourage all employees to be up-to-date on CDC-recommended vaccines.
Benefits
We invite you to visit Harvard's Total Rewards website (https://hr.harvard.edu/totalrewards) to learn more about our outstanding benefits package, which may include:
Paid Time Off: 3-4 weeks of accrued vacation time per year (3 weeks for support staff and 4 weeks for administrative/professional staff), 12 accrued sick days per year, 12.5 holidays plus a Winter Recess in December/January, 3 personal days per year (prorated based on date of hire), and up to 12 weeks of paid leave for new parents who are primary care givers.
Health and Welfare: Comprehensive medical, dental, and vision benefits, disability and life insurance programs, along with voluntary benefits. Most coverage begins as of your start date.
Work/Life and Wellness: Child and elder/adult care resources including on campus childcare centers, Employee Assistance Program, and wellness programs related to stress management, nutrition, meditation, and more.
Retirement: University-funded retirement plan with contributions from 5% to 15% of eligible compensation, based on age and earnings with full vesting after 3 years of service.
Tuition Assistance Program: Competitive program including $40 per class at the Harvard Extension School and reduced tuition through other participating Harvard graduate schools.
Tuition Reimbursement: Program that provides 75% to 90% reimbursement up to $5,250 per calendar year for eligible courses taken at other accredited institutions.
Professional Development: Programs and classes at little or no cost, including through the Harvard Center for Workplace Development and LinkedIn Learning.
Commuting and Transportation: Various commuter options handled through the Parking Office, including discounted parking, half-priced public transportation passes and pre-tax transit passes, biking benefits, and more.
Harvard Facilities Access, Discounts and Perks: Access to Harvard athletic and fitness facilities, libraries, campus events, credit union, and more, as well as discounts to various types of services (legal, financial, etc.) and cultural and leisure activities throughout metro-Boston.
LinkedIn Recruiter Tag (for internal use only)
#LI-SP1
Department Office Location: USA - MA - Cambridge
Job Code: 230001 General Service Employee
Job Function: Hospitality & Dining Services
Work Format: On-Site
Sub Unit: Dining Services
Salary Grade: 000
Department: Dining Services/ Dunster-Mather
Union: 21 - Hotel, Rest Emp Int Loc 26
Time Status: Part-time
Pre-Employment Screening: Criminal, Drug Testing, Employment, Identity
Commitment to Equity Diversity Inclusion and Belonging: Harvard University views equity, diversity, inclusion, and belonging as the pathway to achieving inclusive excellence and fostering a campus culture where everyone can thrive. We strive to create a community that draws upon the widest possible pool of talent to unify excellence and diversity while fully embracing individuals from varied backgrounds, cultures, races, identities, life experiences, perspectives, beliefs, and values.
EOE Statement: We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, gender identity, sexual orientation, pregnancy and pregnancy-related conditions, or any other characteristic protected by law.
