Sous Chef

Sous ChefRestaurant Associates is seeking a talented and collaborative Sous Chef to join the culinary team at David Rubenstein Treehouse, Harvard University's premier conference and event destination. This unique venue combines state-of-the-art facilities, exceptional hospitality, and innovative culinary experiences in a modern, sustainable setting. The Treehouse serves as a gathering place for the Harvard community and external guests, offering flexible event spaces and elevated dining experiences.As Sous Chef, you will play a key role in supporting culinary operations, leading catering production, developing team members, and delivering exceptional food experiences for conferences, meetings, and special events. This position is ideal for a culinary professional who enjoys a fast-paced environment, values teamwork, and is energized by creating memorable guest experiences.Key Responsibilities:Partner with the Executive Chef to support the day-to-day culinary operationLead food preparation, production, execution, and presentation for conferences, meetings, and catered eventsSupervise, coach, and develop a team of associatesAssist with menu development, recipe execution, and seasonal offeringsHelp manage food and labor costs while maintaining quality and service standardsSupport purchasing, inventory management, and product orderingEnsure compliance with food safety, sanitation, and workplace safety standardsCollaborate with operations, hospitality, and event teams to deliver seamless guest experiencesAssist in implementing new culinary programs and initiativesContribute to a positive, inclusive, and team-focused kitchen cultureWhat We're Looking For:Experience managing high-volume catering production and event executionDemonstrated success leading and developing culinary teams in a fast-paced environmentAbility to balance multiple priorities while maintaining strong attention to detail and quality standardsCulinary degree, A.O.S. in Culinary Arts, culinary certificate, or equivalent professional experienceProgressive culinary leadership or kitchen management experienceExperience supporting large-scale conference, hospitality, or event venuesUnion workforce leadership experience is welcomed but not requiredKnowledge of current food, catering, and hospitality trendsStrong understanding of food cost controls, production planning, sanitation, and presentation standardsExperience in high-volume foodservice operationsInstitutional or batch cooking experience is helpfulAdvanced computer skills including Microsoft Office, Outlook, and related technology toolsServSafe Certification preferredRestaurant Associates maintains a drug-free workplace.