Sr. Sous Chef - Harvard Business School (Boston, MA)

Compass Group•Boston, MA

7d•$85,000 - $95,000•Onsite

About The Position

The Senior Sous Chef plays a key leadership role in supporting the daily culinary operations at Harvard Business School in Boston, MA. This position oversees high-volume food production while helping execute premier catering and special events that deliver an exceptional dining experience. Key responsibilities to ensure seamless culinary operations include maintaining the highest standards of food quality, including catering events, safety, and sanitation in compliance with HACCP guidelines; overseeing food preparation, storage, and production; and assisting with menu planning, purchasing, inventory management, and cost control. The Senior Sous Chef also leads and develops a team of hourly culinary associates through hiring, training, coaching, scheduling, and performance management, fostering a collaborative culture focused on operational excellence and outstanding hospitality. If you thrive in a fast-paced, hospitality-driven environment and are passionate about culinary excellence, team development, and creating memorable dining experiences, this is an outstanding opportunity to advance your career with one of the nation's most prestigious institutions.

Requirements

A.O.S. Degree in Culinary Arts or culinary certificate and required experience
At least 5 years of culinary/kitchen management experience required in a high-volume setting
Catering experience is required
High-volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences helpful
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
Must be willing to participate in patient satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and executes catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team