SOUS CHEF - WPI - Worcester, MA

Compass Group•Worcester, MA

18d•$70,000 - $73,000

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Lead. Create. Inspire. Chartwells Higher Education is seeking an experienced and passionate Sous Chef I to join our culinary leadership team at Worcester Polytechnic Institute (WPI) in Worcester, MA. This is an exciting opportunity to work within a $7M high-volume culinary operation, supporting innovation, mentorship, and exceptional food experiences for a vibrant campus community. If you thrive in fast-paced environments, love leading teams, and are excited about modern campus dining, we’d love to talk with you. As a Sous Chef I, you will play a key role in the overall success of the food program by overseeing daily kitchen operations and supporting all culinary functions. This position is hands-on and leadership-focused, assisting with menu planning, ordering, inventory, and food preparation while ensuring adherence to company standards, client culture, and all health and safety regulations. You’ll also be instrumental in motivating, training, and developing a large back-of-house team while helping deliver fresh, innovative, and high-quality dining experiences.

Requirements

5+ years of related culinary experience, including at least 1 year in a management or supervisory role
Background in one or more of the following: restaurants, hotels, corporate dining, higher education, healthcare, or large-scale food service operations
Strong knowledge of culinary and industry trends with a focus on:
Quality and presentation
Production and batch cooking
Sanitation, safety, and food cost controls
Proven leadership, training, and coaching skills
Ability to create and manage production sheets
Comfortable using computers and MS Office (including Excel)
ServSafe or Department of Health Certification preferred
Associate’s degree in Culinary Arts preferred

Nice To Haves

ServSafe or Department of Health Certification preferred
Associate’s degree in Culinary Arts preferred

Responsibilities

Assist in coordinating and actively participating in the preparation and cooking of a wide variety of food items
Collaborate on menu planning and development, including themed and special events
Support the rollout of new culinary programs in partnership with the marketing and culinary teams
Assist with cost controls, inventory management, and expense oversight
Lead, train, coach, and motivate a team of 30–35 culinary associates
Ensure compliance with all food safety, sanitation, and quality standards
Perform additional duties as assigned to support the operation