Sous Chef - Fidelity

Compass Group•Boston, MA

2d•$70,000 - $75,000•Onsite

About The Position

As Sous Chef, you will play a key leadership role in the daily operation of Fidelity’s culinary program, supporting the Executive Chef in delivering an exceptional dining experience for employees, guests, and clients. This position is responsible for overseeing food production, maintaining the highest standards of quality and presentation, supporting catering operations, and developing a team-focused culture centered on hospitality and operational excellence. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for innovation, and experience in high-volume corporate dining, catering, or upscale foodservice environments.

Requirements

Passion for culinary excellence and hospitality.
Strong leadership presence with the ability to motivate and develop teams.
Attention to detail and commitment to delivering an outstanding guest experience.
Ability to thrive in a fast-paced, client-focused environment while balancing multiple priorities.

Nice To Haves

Associate degree in Culinary Arts or equivalent combination of education and culinary experience.
Progressive culinary leadership experience in corporate dining, hospitality, catering, restaurant, or other high-volume foodservice environments.
Strong catering experience, including production planning and event execution.
Experience managing complex foodservice operations with multiple service platforms.
Knowledge of contemporary culinary trends and a commitment to delivering innovative, high-quality dining experiences.
Strong understanding of food safety, sanitation, HACCP principles, inventory management, and cost controls.
Experience with batch cooking and large-scale food production preferred.
Proficiency with Microsoft Office Suite, Outlook, and other business technology platforms.
Excellent communication, organizational, and client-facing skills.
ServSafe Certification preferred.

Responsibilities

Partner with the Executive Chef to oversee daily culinary operations, ensuring consistent execution of menu offerings and exceptional food quality.
Supervise and support culinary team members in food preparation, cooking techniques, presentation standards, and sanitation practices.
Assist with menu planning, recipe development, and seasonal promotions that align with client expectations and current culinary trends.
Lead production and execution of catering events, including VIP meetings, special functions, and corporate hospitality programs.
Monitor food quality, portion control, inventory levels, and waste reduction initiatives to support financial objectives.
Assist with purchasing, receiving, and inventory management while maintaining appropriate food and labor cost controls.
Ensure compliance with all company, client, and regulatory food safety and sanitation standards.
Support the rollout of new culinary programs, initiatives, and concepts in collaboration with corporate culinary and marketing teams.
Foster a positive and inclusive work environment through coaching, training, and development of hourly associates.