Sous Chef

Sous Chef

Restaurant 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 operation
• Lead food preparation, production, execution, and presentation for conferences, meetings, and catered events
• Supervise, coach, and develop a team of associates
• Assist with menu development, recipe execution, and seasonal offerings
• Help manage food and labor costs while maintaining quality and service standards
• Support purchasing, inventory management, and product ordering
• Ensure compliance with food safety, sanitation, and workplace safety standards
• Collaborate with operations, hospitality, and event teams to deliver seamless guest experiences
• Assist in implementing new culinary programs and initiatives
• Contribute to a positive, inclusive, and team-focused kitchen culture

What We're Looking For:

• Experience managing high-volume catering production and event execution
• Demonstrated success leading and developing culinary teams in a fast-paced environment
• Ability to balance multiple priorities while maintaining strong attention to detail and quality standards
• Culinary degree, A.O.S. in Culinary Arts, culinary certificate, or equivalent professional experience
• Progressive culinary leadership or kitchen management experience
• Experience supporting large-scale conference, hospitality, or event venues
• Union workforce leadership experience is welcomed but not required
• Knowledge of current food, catering, and hospitality trends
• Strong understanding of food cost controls, production planning, sanitation, and presentation standards
• Experience in high-volume foodservice operations
• Institutional or batch cooking experience is helpful
• Advanced computer skills including Microsoft Office, Outlook, and related technology tools
• ServSafe Certification preferred

Restaurant Associates maintains a drug-free workplace.