Sous Chef

Compass Group•Boston, MA

25d•$80,000 - $90,000

About The Position

Restaurant Associates is seeking a talented and collaborative Sous Chef to join the culinary team at David Rubenstein Treehouse, Harvard University's premier conference and event destination. The venue combines state-of-the-art facilities, exceptional hospitality, and innovative culinary experiences in a modern, sustainable setting. It serves the Harvard community and external guests with flexible event spaces and elevated dining experiences. The Sous Chef supports culinary operations, leads catering production, develops team members, and delivers food experiences for conferences, meetings, and special events. The role is suited to a culinary professional who enjoys a fast-paced environment, values teamwork, and is energized by creating memorable guest experiences.

Requirements

Experience managing high-volume catering production and event execution.
Demonstrated success leading and developing culinary teams in a fast-paced environment.
Ability to balance multiple priorities while maintaining attention to detail and quality standards.
Culinary degree, A.O.S. in Culinary Arts, culinary certificate, or equivalent professional experience.
Progressive culinary leadership or kitchen management experience.
Strong understanding of food cost controls, production planning, sanitation, and presentation standards.
Experience in high-volume foodservice operations.
Advanced computer skills, including Microsoft Office, Outlook, and related technology tools.

Nice To Haves

Experience supporting large-scale conference, hospitality, or event venues.
Union workforce leadership experience.
Knowledge of current food, catering, and hospitality trends.
Institutional or batch cooking experience.
ServSafe Certification.

Responsibilities

Partner with the Executive Chef to support day-to-day culinary operations.
Lead food preparation, production, execution, and presentation for conferences, meetings, and catered events.
Supervise, coach, and develop a team of associates.
Assist with menu development, recipe execution, and seasonal offerings.
Help manage food and labor costs while maintaining quality and service standards.
Support purchasing, inventory management, and product ordering.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Collaborate with operations, hospitality, and event teams to deliver seamless guest experiences.
Assist in implementing new culinary programs and initiatives.
Contribute to a positive, inclusive, and team-focused kitchen culture.