6 retail front end supervisor jobs found in Cambridge

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...

Under the leadership of Terrie and Bradley Bloom Artistic Director Diane Paulus and Managing Director Anna Fitzloff, the A.R.T. seeks to expand the boundaries of theatre by producing events that immerse audiences in transformative theatrical experiences.  Reporting to the Producer, the Line Producer is a key member of the Artistic and Producing teams responsible for directly overseeing A.R.T.’s core artistic projects, which are a large and central piece of how A.R.T. advances its mission to expand the boundaries of theater. The Line Producer focuses much of their time supporting the producing department on both administrative tasks as well as the creation and stewardship of deep relationships with artists developing work at A.R.T. This support encompasses current programmatic offerings at the A.R.T. as well as building foundations for future season programming. While artists are under contract, the Line Producer serves as a secondary supervisor, advancing projects in the near term...

Under Terrie and Bradley Bloom Artistic Director Diane Paulus and Managing Director Anna Fitzloff, the A.R.T. is poised to undertake a transformative opportunity to serve its mission to expand the boundaries of theater with its move to new state-of-the-art Goel Center for Creativity & Performance. The Goel Center, with a bar and kitchen situated at the core of its expansive lobby area, will provide an unprecedented opportunity to expand season and private event programming. The Bar and Concessions Manager will facilitate the creation of an open, welcoming, and high-quality café offering, whether for a midday lunch, at intermission of a musical, or at a private event. Reporting to the Director of Event Sales and Rentals, the Bar and Concessions Manager will lead the food and beverage operation at the American Repertory Theater, supervising hourly staff and serving as a key contact point for patrons.  Key Responsibilities: Staff Management Hire and train staff in bar,...

Job Summary: The Institute Coordinator (IC) provides general administrative and operational support to the Rowland Institute at Harvard and may assist or lead departmental projects and initiatives under the guidance of the Director and Executive Director. The AC also provides administrative and project support to the Director and Executive Directors. Full-time in-person presence required. Job-Specific Responsibilities: Fellowship & Researcher Recruitment Coordination Manage Rowland Fellowship Recruitment Pipeline: Own the Rowland Fellowship recruitment cycle, including managing candidate contact databases, managing communications, posting job listings (e.g., ARIES and journal ads), and tracking applicant submissions. Rowland Fellow Application Review & Committee Support: Serve as the central administrative point of contact for applicants. Screen incoming applications for completeness, organize candidate files, upload materials for review, and...

Job Summary: Manage all aspects of a medium scale food production and special events preparation Job-Specific Responsibilities: Reporting directly to the Executive Chef, the Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed. Must maintain an open and constant line of communication between the Executive Chef, the Sales Department, and Banquet Department especially as it relates to event changes and any additional labor requirements. Coordinates, plans, and supervises the production, plating, and presentation of the food at all banquet events and dining room in a cost effective, safe manner to meet/exceed customer expectations and attract future business. Controls food and labor costs, ensures the appropriate quantity of food is prepared. Ensures The Faculty...

Job Summary: The Office of Physical Resources & Planning (OPRP) provides complete and integrated planning and design services, construction management, and building renewal, maintenance, and operations management to maintain the physical resources of the FAS campus, FAS facilities portfolio includes 250+buildings, approximately 10M sq. ft. Manage complex invoice processing system including, preparing, and processing invoices from OPRP staff including area managers, building managers, capital project managers, planners, and administrative coordinators through an internal payment system. Process invoices for credit card and purchase orders, processed through separate systems.   Job-Specific Responsibilities: Process high-volume invoices using various University/Department AP systems accurately and efficiently, ensuring compliance with university policies and procedures. Review invoices for accuracy, completeness, and proper authorization. Process payments to...