SALARIED SOUS CHEF - NORTHEASTERN UNIVERSITY - BOSTON, MA

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $78,000.00 - $82,000.00
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off

Job Description

Chartwells Higher Education is a leading provider of dining services at over 300 college and university campuses nationwide. As a division of Compass Group USA, Chartwells is focused on re-imagining the on-campus dining experience through innovative, food-forward concepts that blend technology, social engagement, and nutritional excellence. They create vibrant culinary spaces that foster community and facilitate meaningful interactions among students, faculty, and staff. Committed to quality and sustainability, Chartwells offers tailored dining solutions that enhance campus life and promote student success. Their dynamic environment supports professional growth and encourages associates to be difference makers in the culinary field. The company emphasizes a culture of diversity, inclusion, and continuous learning, welcoming motivated individuals who are eager to contribute to its culinary vision and service excellence. Chartwells provides full-time employment opportunities with competitive salaries ranging from $78,000 to $82,000, coupled with comprehensive benefits including 401k, paid time off, and health programs.

The role of Salaried Sous Chef at Northeastern University in Boston, MA, is a pivotal position within Chartwells Higher Education’s culinary team. This fast-paced environment demands a culinary professional who excels in food preparation, menu development, and kitchen management. The Sous Chef supports the Executive Chef by overseeing food production, ensuring that quality standards are met, and assisting in controlling costs and expenditures. This position requires supervising hourly associates, fostering teamwork, and implementing new culinary initiatives in collaboration with marketing and culinary leadership. The Sous Chef is also instrumental in executing catering events and enhancing the student dining experience through creative menu planning that aligns with dining service goals. A strong emphasis is placed on food safety, culinary innovation, and operational efficiency. This role offers a unique opportunity to thrive in a growing organization with career advancement possibilities, allowing the successful candidate to directly impact the campus dining landscape and contribute to Chartwells’ mission of feeding hungry minds with excellence and integrity. The ideal candidate is a problem solver, an enthusiastic collaborator, and a culinary expert dedicated to delivering exceptional dining experiences that support student success and campus life.

Job Requirements

  • Associate degree or equivalent culinary experience
  • experience in culinary or kitchen management
  • ability to manage high volume foodservice operations
  • knowledge of institutional and batch cooking
  • understanding of food safety standards
  • proficiency in computer use
  • ServSafe certification
  • strong communication skills

Job Qualifications

  • A.S. or equivalent experience
  • culinary/kitchen management experience, depending upon formal degree or training
  • high volume, complex foodservice operations experience
  • institutional and batch cooking experiences helpful
  • comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • must be experienced with computers
  • ServSafe Certified

Job Duties

  • Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account
  • assists the Executive Chef and culinary team with planning and creating menus
  • produce and execute catering events
  • roll out new culinary programs in conjunction with the marketing and culinary teams
  • foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
  • perform other duties as assigned to support the efficient functioning of dining service operations

Job Criteria

Experience

Mid Level (3-7 years)


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