Sous Chef (67050BR)

Harvard University; Cambridge (MA); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading university is seeking a Sous Chef to oversee culinary operations within its dining facilities. This role involves managing a culinary team, ensuring food quality, and collaborating on event planning. Ideal candidates will have strong communication skills, relevant experience, and a passion for food. Flexibility for evening and weekend work is required.

Qualifications

• Minimum of 2 years relevant work experience.
• Management experience in culinary settings preferred.
• Ability to obtain ServSafe certification within six months.

Responsibilities

• Lead the culinary team for the catering kitchen.
• Supervise culinary staff at events.
• Plan and execute catering events.

Skills

Communication

Organizational

Multitasking

Decision-Making

Education

HS Diploma or equivalent

Specialized culinary training

Tools

Microsoft Office

Kronos

FoodPro

Job description

Join to apply for the Sous Chef (67050BR) role at Harvard University.

2 days ago Be among the first 25 applicants

Position Description

Reports directly to the Executive Chef and under the leadership of the General Manager. The Sous Chef assists with culinary and operational oversight of Harvard Kennedy School Kitchen, Catering, and Dining Facilities. Under the direction of the Executive Chef, this position oversees culinary aspects of a quality catering service program, ensuring maximum customer satisfaction.

Operational Management:

• Lead the culinary team for the catering kitchen, ensuring compliance with all food safety, occupational safety, and customer service standards.
• Supervise culinary staff at events, addressing performance issues as needed.
• Ensure high-quality food preparation and presentation according to the menu and special requests.
• Assist with menu implementation, inventory management, cost control, and loss prevention.
• Collaborate with the Executive Chef and General Manager on event planning and execution.
• Develop new menus, standards, and protocols.
• Participate in staff meetings, tastings, and training sessions.
• Plan and execute catering events, including VIP and campus-wide events.
• Manage kitchen stations and equipment, ensuring operational functionality and safety.
• Maintain positive relationships with clients, meeting dietary and nutritional needs.
• Execute opening and closing procedures for the catering kitchen.
• Implement sustainability initiatives and manage kitchen inventory and sanitation standards.
• Ensure HACCP procedures are followed and equipment is properly maintained.
• Schedule culinary staff and conduct weekly meetings.
• Uphold Harvard University Dining Services' mission, values, and standards of sanitation and safety.

Qualifications:

• Minimum of 2 years relevant work experience.
• HS Diploma or equivalent; specialized culinary training preferred.
• Management experience in culinary settings, preferably in collegiate or restaurant environments.
• Strong communication skills and proficiency in Microsoft Office.
• Knowledge of industrial kitchen equipment and food service management systems.
• Ability to obtain ServSafe certification within six months.
• Flexibility to work nights, weekends, and holidays.
• Experience managing in unionized environments and familiarity with Kronos and FoodPro systems is a plus.
• Passion for food, current food trends, and delivering excellent customer service.
• Strong organizational, multitasking, and decision-making skills.
• Ability to adapt to changing environments and handle stressful situations professionally.

Physical Requirements:

• Long hours, physical exertion including lifting (20-30 lbs), bending, and standing for extended periods.

Working Conditions:

• Evening, weekend, and holiday work as needed; potential exposure to wet floors, temperature extremes, and noise.

Additional Responsibilities:

• Assist in managing the annual budget, food and labor costs, and vendor relations.
• Encourage cost-saving initiatives and monitor financial performance.

Work Format: Primarily on-campus, with potential for emergency in-person work. Location and visa sponsorship requirements will be discussed during the interview.