Junior Sous Chef- Corporate Dining

Compass Group•Boston, MA

2d•$70,000 - $75,000•Onsite

About The Position

Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !Job SummaryJoin our culinary team at one of the most premier and visually stunning corporate dining accounts in Boston— the Bain Capital office, offering 360‑degree skyline views. This location is known for exceptional service, an innovative food program, and a welcoming, relationship‑driven environment. As the Junior Sous Chef, you’ll support daily culinary operations with a strong front‑facing presence—working stations up to four days per week, engaging guests at the Chef’s Table, and contributing to menu execution across breakfast, lunch, and conference catering (including some evening events). This is an ideal role for a talented restaurant‑experienced cook ready to step into a corporate environment and grow their management skills.

Requirements

Minimum 3 years of culinary experience (restaurant experience highly preferred)
Strong cooking and station experience; management experience not required—you’ll learn on the job
Enthusiasm for guest interaction and front-facing culinary service
Knowledge of food trends, production, presentation, sanitation, and safety
Team-oriented attitude and strong interpersonal skills
ServSafe or DOH certification preferred
Basic computer skills; familiarity with MS Office (especially Excel) is a plus

Responsibilities

Support daily culinary operations including food prep, cooking, station execution, and service for breakfast and lunch
Serve as a guest-facing culinary ambassador—engaging guests, working stations, and delivering the Chef’s Table experience
Provide exceptional hospitality and build strong relationships; our leadership team knows many guests by name
Assist with planning, menu development, and coordination of culinary offerings
Support high-end conference catering, including occasional evening events (typically ending around 6–7pm)
Help maintain food quality, presentation standards, sanitation, and safety compliance
Aid in cost controls including inventory, ordering, waste reduction, and product management
Collaborate with a positive, team-first mindset across the culinary and front-of-house teams
Perform other duties as assigned to support a high-performing operation