Banquet Kitchen Manager - High-End Events

Harvard University; Cambridge (MA); On-site; USD 65,000 - 90,000; Full time

Job summary

Harvard University Faculty Club seeks a Sous Chef responsible for managing all aspects of medium-scale food production and special events preparation. You will lead banquet operations, collaborate with Executive Chef, Sales, and Banquet departments, and ensure safety, quality, and cost controls.

You will supervise culinary staff, write menus, manage production sheets, and ensure HACCP compliance while upholding Harvard’s standards and union guidelines.

Qualifications

• Bachelor’s degree or equivalent work experience.
• Minimum of 5 years’ relevant work experience.
• Five to seven years’ experience in fine dining operations; hotel/club environment preferred.
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.

Responsibilities

• Lead execution and organization of catered functions and dining room operations.
• Coordinate production, plating, and presentation for banquet events.
• Control labor and food costs while meeting safety standards.
• Ensure compliance with HACCP, city/state regulations, and departmental policies.
• Supervise and train culinary staff and maintain production sheets.
• Write menus and recipes for banquet and catered events.

Skills

Leadership

Budgeting

Team management

Communication

Union experience

Food safety

Education

Bachelor's degree or equivalent

Culinary degree

Hospitality degree

Tools

Kronos timekeeping

Microsoft Office

Excel

Job description

Harvard University Faculty Club seeks a Sous Chef responsible for managing all aspects of medium-scale food production and special events preparation. You will lead banquet operations, collaborate with Executive Chef, Sales, and Banquet departments, and ensure safety, quality, and cost controls.

You will supervise culinary staff, write menus, manage production sheets, and ensure HACCP compliance while upholding Harvard’s standards and union guidelines.