Executive Sous Chef - Campus Dining Leader

Compass Group USA; Needham (MA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Chartwells Higher Education, a member of Compass Group USA, seeks an Executive Sous Chef for Babson College in Babson Park, MA. The role focuses on leading the Culinary Department, supervising kitchen staff, and collaborating with the Executive Chef to develop menus and manage daily operations.

The candidate will oversee cost controls, menu development, and catering events, while driving high standards of quality, sanitation, and customer satisfaction across a dynamic campus dining program.

Qualifications

• A.S. or equivalent experience is required or preferred.
• Progressive culinary/kitchen management experience is desirable.
• Experience in high-volume, complex foodservice operations.
• Institutional and batch cooking experience helpful.
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Proficient with computers (Word, Excel, PowerPoint, Outlook).

Responsibilities

• Assist Executive Chef with managing cost controls and expenditures.
• Assist with planning and creating menus.
• Produce and execute catering events.
• Roll out new culinary programs with marketing and culinary teams.

Skills

Culinary leadership

Menu planning

Cost controls

Food safety

Computer proficiency

Education

A.S. or equivalent experience

ServSafe certification

Tools

Microsoft Office

Job description

Chartwells Higher Education, a member of Compass Group USA, seeks an Executive Sous Chef for Babson College in Babson Park, MA. The role focuses on leading the Culinary Department, supervising kitchen staff, and collaborating with the Executive Chef to develop menus and manage daily operations.

The candidate will oversee cost controls, menu development, and catering events, while driving high standards of quality, sanitation, and customer satisfaction across a dynamic campus dining program.