Senior Sous Chef - Harvard Business School
Overview
The Senior Sous Chef leads daily culinary operations at Harvard Business School in Boston, MA. This role ensures high-quality food production while executing premier catering and special events. The ideal candidate thrives in a fast-paced hospitality environment and focuses on culinary excellence and team development.
What You'll Do11
- 1Assist the Executive Chef with managing cost controls and expenditures
- 2Assist the Executive Chef with planning and creating menus
- 3Produce and execute catering events
- 4Roll out new culinary programs in conjunction with company marketing and culinary team
- 5Lead and develop a team of hourly culinary associates through hiring training coaching scheduling and performance management
- 6Maintain highest standards of food quality and sanitation in compliance with HACCP guidelines
- 7Oversee food preparation storage and production
- 8Manage inventory and control costs
- 9Participate in patient satisfaction programs and activities
- 10Utilize Microsoft Office Word Excel and PowerPoint for documentation
- 11Follow ServSafe certification requirements
Requirements10
- 1Associate degree in Culinary Arts or culinary certificate with required experience
- 2At least 5 years of culinary or kitchen management experience in high-volume settings
- 3Experience in unionized environments preferred
- 4Catering experience required
- 5Comprehensive knowledge of food and catering trends focusing on quality production sanitation and presentation
- 6Experience with institutional and batch cooking
- 7Ability to work with computers and the internet
- 8ServSafe certification highly desirable
- 9Willingness to engage in patient satisfaction initiatives
- 10Flexibility to participate in all aspects of restaurant operations
Salary Insight
$85 - $95k per year
Location
Required Skills
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