Banquet Sous Chef — Fine Dining & Event Production

Harvard University FAS Human Resources; Cambridge (MA); Hybrid; USD 60,000 - 90,000; Full time

Benefits offered by this job

Generous paid time off

Medical, dental, and vision insurance

Retirement plans

Wellbeing resources

Tuition assistance

Commuter benefits

Campus perks

Job summary

Harvard University Faculty Club hires a Sous Chef to manage all aspects of medium-scale food production and special events. You report to the Executive Chef and supervise banquet cooks, coordinating with Sales and Banquet departments while ensuring safety, quality, and labor efficiency.

You will write menus, manage production sheets, and maintain recipe databases, while upholding HACCP, sanitation standards, and union guidelines across campus venues.

Qualifications

• Bachelor’s degree or equivalent work experience.
• 5–7 years in fine dining operations; hotel/club background preferred.
• Culinary degree and/or hospitality/business degree; ten years in the industry with progressive experience.
• Strong management and leadership; experience supervising banquet staff.
• Proficient with Microsoft Office, Outlook, and Excel.
• Experience managing in a unionized environment.
• Knowledge of Kronos timekeeping software or similar system.

Responsibilities

• Coordinate and supervise the production, plating, and presentation of food at all banquet events and dining room in a cost effective, safe manner.
• Control food and labor costs, ensure the appropriate quantity of food is prepared.
• Supervise and train banquet cooks and culinary staff; monitor performance and schedules.
• Produce orders for all banquet functions and maintain accurate food production sheets.
• Write menus and create recipes for all banquet and catered functions; maintain recipe database.

Skills

Leadership

Communication

Union experience

Kronos

Excel

Microsoft Office

Education

Culinary degree

Hospitality/business degree

Tools

Kronos timekeeping

Job description

Harvard University Faculty Club hires a Sous Chef to manage all aspects of medium-scale food production and special events. You report to the Executive Chef and supervise banquet cooks, coordinating with Sales and Banquet departments while ensuring safety, quality, and labor efficiency.

You will write menus, manage production sheets, and maintain recipe databases, while upholding HACCP, sanitation standards, and union guidelines across campus venues.