Banquet Sous Chef – Fine Dining & Event Leadership

Harvard University; Cambridge (MA); Hybrid; USD 85.000 - 110.000; Vollzeit

Benefits dieser Stelle

Generous paid time off

Health insurance (medical, dental, & 1

Retirement plans with university

Zusammenfassung

Harvard University’s Central Administration seeks a Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations. You will lead and execute all catered functions, oversee dining room operations, and ensure top-quality food with strict safety standards.

Reporting to the Executive Chef, you will manage banquet production, cost controls, and staff training, while maintaining a collaborative relationship with Sales and Banquet departments to meet client expectations.

Qualifikationen

• Bachelor’s degree or equivalent work experience required.
• Minimum of 5 years’ relevant work experience.
• Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience.

Aufgaben

• Reports to Executive Chef and oversees execution and organization of all catered functions and dining room at The Faculty Club and Loeb House.
• Coordinates, plans, and supervises the production, plating, and presentation of food at banquet events and dining room.
• Controls food and labor costs; ensures appropriate quantity of food is prepared.
• Ensures safety standards and regulations are followed; maintains HACCP and sanitation compliance.
• Supervises and trains banquet cooks and culinary staff; manages schedules and performance.
• Writes menus and recipes for all banquet and catered functions; maintains recipe database.

Kenntnisse

Leadership

Communication

Menu planning

Team coordination

Ausbildung

Bachelor’s degree or equivalent

Culinary degree or associate degree in hospitality

Tools

Kronos timekeeping

Microsoft Office

Outlook

Excel

Jobbeschreibung

Harvard University’s Central Administration seeks a Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations. You will lead and execute all catered functions, oversee dining room operations, and ensure top-quality food with strict safety standards.

Reporting to the Executive Chef, you will manage banquet production, cost controls, and staff training, while maintaining a collaborative relationship with Sales and Banquet departments to meet client expectations.