Reports directly to the Executive Chef and under the leadership of the General Manager. The Sous Chef assists with the culinary and operational oversight to 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, and for providing maximum customer satisfaction to all clientele.

Operational Management:

• Lead non-exempt culinary team for the catering kitchen in full compliance with all food and occupational safety rules and regulations.
• Ensure high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment, and facility maintenance.
• Provide supervision and direction to culinary staff at functions and events.
• Address performance issues as needed via coaching and discipline.
• Ensure the preparation and presentation of high-quality food in accordance with the established menu.
• Assist with the implementation and monitoring of the Catering menu and inventory management systems.
• Plan and execute simple to complex catered indoor and outdoor events.
• Manage Lunch and dinner grill Pub stations and stations for special events as required.
• Ensure equipment and related physical space is operational and in good repair.
• Develop and maintain positive and professional relationships with clientele.
• Execute Catering kitchen opening and closing procedures.
• Manage and maintain kitchen par levels, portion controls, recipe standardization, and consistency on product production.
• Reinforce sanitation standards and best practices in hygiene.
• Write the weekly schedules for the Culinary and BOH utility staff.
• Conduct weekly cooks’ meetings, including agendas and minutes.
• Responsible for maintaining sanitation standards in compliance with city and state laws.

Physical Requirements:

• Position frequently involves long hours and widely diverse duties.
• Must be able to lift approximately 20 to 30 pounds, bend, stoop and perform other physical exertion.
• Ability to stand for extended periods of time.

Working Conditions:

• Ability to work evenings, weekends and holidays as needed.
• Subject to wet floors, temperature extremes, and excessive noise.
• Standing and walking for significant amounts of time is necessary.

Additional Information:

• Assist with developing and managing the annual operational budget.
• Encourages creative approaches to improved financial viability including cost reduction initiatives.

This position is based primarily on-campus, in Massachusetts. Additional details will be discussed during the interview process. Certain visa types may limit work location.

• 3-4 weeks of accrued vacation time per year.
• 12 accrued sick days per year.
• 12.5 holidays plus a Winter Recess in December/January.
• Up to 12 weeks of paid leave for new parents who are primary caregivers.
• Comprehensive medical, dental, and vision benefits.
• Disability and life insurance programs.
• University-funded retirement plan with contributions from 5% to 15% of eligible compensation.
• Tuition Assistance Program including $40 per class at the Harvard Extension School.
• Professional development programs and classes at little or no cost.
• Access to Harvard athletic and fitness facilities, libraries, and campus events.

• Minimum of 2 years’ relevant work experience.
• HS Diploma or equivalent and specialized training in Culinary Arts.
• Strong communication (verbal, written, interpersonal) skills.
• Proficiency in Microsoft Office applications (Word, Outlook, Excel, Teams).
• Operational knowledge of industrial kitchen equipment.
• Ability to become ServSafe Certified within six months of employment.
• Strong time management, organizational and multi-tasking skills.
• Ability to work collaboratively with a team.
• Good professional judgment and decision-making skills.