17 business development manager jobs found in Cambridge

Job Summary:   The EdRedesign Lab at Harvard Graduate School of Education: Founded in 2014 by Paul Reville, Francis Keppel Professor of Practice of Educational Policy and Administration at the Harvard Graduate School of Education, EdRedesign provides catalytic support to the cradle-to-career place-based partnership field to drive systems-level change and open personalized pathways to well-being, educational attainment, civic engagement, and upward mobility. To support this growing field to effect transformational change that serves the needs and talents of individual children and youth, our work focuses on talent development, actionable research, our Institute for Success Planning, and our By All Means initiatives. Our mission is to ensure the social, emotional, physical, and academic development and well-being of all children and youth, especially those affected by racism, poverty, and disinvestment. Job-Specific Responsibilities: Reporting to EdRedesign’s Senior...

Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs.  Reads and follows standardized recipes. Delegates production of menu items to culinary team in respectful manner.  Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.  Assists Culinary Team in the preparation and presentation of catered functions, may take the lead on events, while working under the guidelines of Second Cook and/or the Manager-in-Charge  Ensures kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to Storekeeper.  Instructs kitchen personnel in proper usage of all standard kitchen equipment.  Where appropriate, assists with on-the-job training for Assistant Cook, Short Order Cook, Grill Cook and Kitchenperson/Chef’s Helper.  Fries, grills, sautés, roasts, bakes, braises and steams food products...

Prepares and cooks menu items according to proper preparation methods in small batches or otherwise required by business needs.  Reads and follows standardized recipes. Delegates production of menu items to culinary team in respectful manner.  Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns.  Assists Culinary Team in the preparation and presentation of catered functions, may take the lead on events, while working under the guidelines of Second Cook and/or the Manager-in-Charge  Ensures kitchen is properly stocked with items needed for meals. May need to provide written requisitions or provide direction to Storekeeper.  Instructs kitchen personnel in proper usage of all standard kitchen equipment.  Where appropriate, assists with on-the-job training for Assistant Cook, Short Order Cook, Grill Cook and Kitchenperson/Chef’s Helper.  Fries, grills, sautés, roasts, bakes, braises and steams food products...

The General Service position is comprised of three main functions: Front-of-House, Bus Person, Dishroom. Employees will be required to perform in any of the following areas. 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 on the hot and cold food stations abundant during meal periods. Notifies staff responsible for preparing food of needs prior to running 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 menu items and food storage areas such as...

Job-Specific Responsibilities: Prepares and cooks menu items according to proper preparation methods in small batches and/or as required by business needs. Tastes and evaluates all food before service to ensure food quality standards are met, consults manager with any concerns. Reads and follows standardized recipes. Fries, grills, sautés, roasts, bakes, braises and steams food products as needed. Heats soups, sauces and prepared products ensuring product has reached appropriate temperature before serving. Carves or slices meat for service both in back-of-house setting and at carving stations in front-of- house setting when necessary. Assists in the preparation and presentation of catered functions. Cools, refrigerates, labels and properly stores food according to HACCP procedures. Knowledgeable in use of all standard kitchen equipment. Demonstrates a “Clean as you go” philosophy maintaining sanitary and organized work space and equipment. Leaves work station clean...

Provide long-term, in-depth counseling and emotional assistance to patients and families. Develop treatment plans based on psychosocial assessment. Maintain complete patient records. Job-Specific Responsibilities: Assists HUHS patients and their families in coordinating medical, social, emotional, insurance, and vocational issues related to injury or illness. Conducts psychosocial assessments, either in-person or telephonically, in order to develop a comprehensive out-patient care plan that guides work with patient. Collaborates with physicians, nurses, support staff, community agencies, and other health care professionals to implement safe, effective, and timely patient care. Communicates with treating clinicians on areas of concerns and provides clinical updates to clinicians on a regular basis. Provides timely and appropriate documentation in patient's electronic medical record. Participates in assuring that HUHS is in the forefront of applying Case Management principles....

Site: The McLean Hospital Corporation   Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham.     Job Summary McLean Hospital is a comprehensive psychiatric hospital committed to providing easy access to superior quality, cost-effective mental health services in the Boston area, Massachusetts and beyond. Since 1811, McLean Hospital has been a world leader in the treatment of mental illness and chemical dependency, research into the cause of mental illness and the training of generations of mental health care providers. McLean's multidisciplinary...

Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment Moves product into and out from production as required following HACCP procedures Assists with food preparation duties Potwasher: Cleans and sanitizes potwashing/dish area, walls, floors and counters Fills, empties, operates and performs regular maintenance on pot washing machine or manually washes pots as required Monitors and records temperatures and sanitizer concentration in manual wash sink and machines to insure safe operation Returns all cleaned equipment and utensils to point of service Laundryperson: Launders, folds and distributes uniforms, towels, tablecloths and napkins Maintains clean and organized laundry area Operates washing machines and dryers according to instructions Keeps laundry equipment clean and in good order Leaves workstation clean and re-stocked Recycles products per policy and procedure. Accurately fills out sanitation and temperature logs and food service...

Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment Moves product into and out from production as required following HACCP procedures Assists with food preparation duties Potwasher: Cleans and sanitizes potwashing/dish area, walls, floors and counters Fills, empties, operates and performs regular maintenance on pot washing machine or manually washes pots as required Monitors and records temperatures and sanitizer concentration in manual wash sink and machines to insure safe operation Returns all cleaned equipment and utensils to point of service Laundryperson: Launders, folds and distributes uniforms, towels, tablecloths and napkins Maintains clean and organized laundry area Operates washing machines and dryers according to instructions Keeps laundry equipment clean and in good order Leaves workstation clean and re-stocked Recycles products per policy and procedure. Accurately fills out sanitation and temperature logs and food service...

Leaves workstation clean and re-stocked. Recycles products per policy and procedure. Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed. Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations. Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests. Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation. Performs other duties as assigned. Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment. Moves product into and out from production as required following...

Leaves workstation clean and re-stocked. Recycles products per policy and procedure. Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed. Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations. Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests. Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation. Performs other duties as assigned. Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment. Moves product into and out from production as required following...

Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment. Moves product into and out from production as required following HACCP procedures. Assists with food preparation duties. Potwasher: Cleans and sanitizes potwashing/dish area, walls, floors and counters. Fills, empties, operates and performs regular maintenance on pot washing machine or manually washes pots as required. Monitors and records temperatures and sanitizer concentration in manual wash sink and machines to insure safe operation. Returns all cleaned equipment and utensils to point of service. Laundryperson: Launders, folds and distributes uniforms, towels, tablecloths and napkins. Maintains clean and organized laundry area. Operates washing machines and dryers according to instructions. Keeps laundry equipment clean and in good order. General Leaves workstation clean and re-stocked. Recycles products per policy and procedure. Accurately fills out sanitation and...

As first point of contact representing HUDS, maintains a positive working relationship with students, faculty and guests of the University. Operates Micros and/or Blackboard workstation. Swipes all ID cards as required. Processes all methods of payment including cash and non-cash transactions, Crimson Cash and Board Plus. Processes function counts and all meal replacement orders. Completes cash drawer audit at the beginning of each shift and reconciles drawer at the end of each shift. Requests appropriate denominations prior to opening of the shift and during the meal periods. Deposits/submits paper work, cash and meal tickets to secure site or to management. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menu 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. Reads and...

As first point of contact representing HUDS, maintains a positive working relationship with students, faculty and guests of the University. Operates Micros and/or Blackboard workstation. Swipes all ID cards as required. Processes all methods of payment including cash and non-cash transactions, Crimson Cash and Board Plus. Processes function counts and all meal replacement orders. Completes cash drawer audit at the beginning of each shift and reconciles drawer at the end of each shift. Requests appropriate denominations prior to opening of the shift and during the meal periods. Deposits/submits paper work, cash and meal tickets to secure site or to management. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menu 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. Reads and...

Leaves workstation clean and re-stocked. Recycles products per policy and procedure. Accurately fills out sanitation and temperature logs and food service records as required. Informs person in charge when corrective action is needed. Follows sanitation standards in compliance with all regulatory agencies including Harvard Environmental Health and Safety regulations. Communicates effectively and works cooperatively and respectfully with a diverse set of staff, management team and guests Complies with State of Massachusetts and Dining Services’ “Food Employee Illness Policy”. Represents HUDS to students, faculty, staff and guests in a positive and professional manner. Works to meet the mission and core values of Harvard University Dining Services with enthusiasm and a spirit of cooperation. Performs other duties as assigned Kitchenperson/Chef’s Helper: Cleans and sanitizes physical space and equipment. Moves product into and out from production as required following...

As first point of contact representing HUDS, maintains a positive working relationship with students, faculty and guests of the University. Operates Microsand/or Blackboard workstation. Swipes all ID cards as required. Processes all methods of payment including cash and non-cash transactions, Crimson Cash and Board Plus. Processes function counts and all meal replacement orders. Completes cash drawer audit at the beginning of each shift and reconciles drawer at the end of each shift. Requests appropriate denominations prior to opening of the shift and during the meal periods. Deposits/submits paper work, cash and meal tickets to secure site or to management. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menu 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. Reads and...

As first point of contact representing HUDS, maintains a positive working relationship with students, faculty and guests of the University. Operates Micros and/or Blackboard workstation. Swipes all ID cards as required. Processes all methods of payment including cash and non-cash transactions, Crimson Cash and Board Plus. Processes function counts and all meal replacement orders. Completes cash drawer audit at the beginning of each shift and reconciles drawer at the end of each shift. Requests appropriate denominations prior to opening of the shift and during the meal periods. Deposits/submits paper work, cash and meal tickets to secure site or to management. Utilizing knowledge of food allergies/intolerances, directs students/guests to safe menu 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. Reads and...