Sous Chef
Core
Manage all aspects of medium-scale food production and special events preparation for The Harvard Faculty Club and Loeb House.
Role type
Senior Sous Chef (Banquet & Catering)
Builds
Catered functions and dining room services for The Faculty Club and Loeb House
Domain
Hospitality / Fine Dining / Banquet Operations
Required skills
Kitchen and food safety procedures, cost control, menu planning and recipe development, staff supervision and training, union environment management, HACCP compliance, Kronos timekeeping
Preferred skills
Culinary degree, hospitality or business degree, 5-7 years fine dining experience, hotel or club environment experience, Microsoft Office proficiency
Technologies
Kronos, Microsoft Office, Outlook, Excel
Responsibilities
Coordinate, plan, and supervise food production and presentation for banquets; control food and labor costs; supervise and train banquet cooks and culinary staff; write menus and create recipes; maintain sanitation standards and HACCP logs; assume Executive Chef responsibilities in absence; manage unionized workforce and handle grievances; conduct daily culinary meetings.
Seniority
Senior, hands-on IC with management duties