Lead Chef: Menu Development & Kitchen Leadership

Compass Group USA; Boston (MA); On-site; USD 43,000 - 62,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits, including Critical

Insurance and related programs

Medical

Vision

Life Insurance/AD

Disability Insurance

Employee Assistance Program

FSAs

Job summary

Restaurant Associates, part of Compass Group USA, seeks a Full-time Kitchen Supervisor at Harvard Business School in Boston. Working Monday through Friday from 6:00 AM to 2:00 PM, you will direct kitchen operations and oversee food production to ensure quality and timely service.

You will supervise cooks and hourly staff, manage schedules and payroll, and contribute to menu development while maintaining strict sanitation and inventory controls.

Qualifications

• Previous culinary, food preparation, and cooking experience is required.
• Supervises kitchen staff including scheduling, payroll, training.
• Maintains sanitation and safety standards.

Responsibilities

• Supervises cooks and associates in food preparation and service.
• Schedules hourly kitchen staff and handles payroll and training.
• Prepares high-quality food per recipes to meet production schedules.
• Maintains proper food quality, portion control and serving temperatures.
• Manages inventory and requisitions supplies.
• Ensures sanitation and proper equipment cleanliness.
• Assists in recipe and menu development.
• Performs other duties as assigned.

Skills

Culinary experience

Food preparation

Cooking

Job description

Restaurant Associates, part of Compass Group USA, seeks a Full-time Kitchen Supervisor at Harvard Business School in Boston. Working Monday through Friday from 6:00 AM to 2:00 PM, you will direct kitchen operations and oversee food production to ensure quality and timely service.

You will supervise cooks and hourly staff, manage schedules and payroll, and contribute to menu development while maintaining strict sanitation and inventory controls.