Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Exact $65,900.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Flexible Schedule
Job Description
Tufts Dining is a self-operated food service provider that manages a comprehensive collegiate dining program across the Tufts University Medford/Somerville and SMFA/Fenway campuses. The organization is dedicated to delivering high-quality, contemporary, and innovative food and hospitality services designed to meet the diverse needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. Serving a vibrant campus community of approximately 6,500 undergraduates, 2,100 graduate students, and 2,300 staff members, faculty, and administrators, Tufts Dining offers a progressive resident dining experience complemented by innovative retail services and a distinctive university catering program. The dining centers and catering services operate... Show More
Job Requirements
- Completion of Associate's degree in Culinary Arts or equivalent
- At least 5 years leadership experience in high-volume kitchen supervision
- Experience in culinary and bakery production and supervision using cook chill technology
- Knowledge of production planning and delivery logistics
- Strong interpersonal, verbal and writing communication skills
- Proven culinary skills with experience in recipe and menu development
- Expertise with bakery and production equipment, culinary techniques and cuisines
- Self-motivated and creative with a passion for food
- Detail-oriented, organized, and flexible to meet business demands
- Ability to work effectively under pressure and in structured settings
- Fluent English speaker with strong communication abilities
- Ability to work independently and as part of a team
- Staff supervision skills
- Computer competence including food production systems and Microsoft Office
- Willingness to work weekends, evenings, holidays, and travel for development
Job Qualifications
- Associate's degree in Culinary Arts or equivalent education and work experience
- Minimum 5 years leadership experience supervising culinary staff in a high-volume kitchen
- Training and experience in culinary and bakery production with cook chill technology
- Experienced in production planning and delivery logistics
- Strong interpersonal and organizational skills with effective verbal and written communication
- Demonstrated strong culinary skills, recipe and menu creation, and food service management
- Mastery of bakery and food production equipment, culinary techniques, and cuisines
- Self-motivated, creative, detail-oriented, organized, and flexible
- Ability to work well under pressure and in structured environments
- Fluent in English with effective communication skills
- Proficient with computer systems including food management production and Microsoft Office
Job Duties
- Manage kitchen, food production stations, and culinary staff in the resident dining unit
- Provide leadership in food preparation and presentation, menu and recipe development, quality control, sanitation and food-borne illness prevention
- Monitor food production procedures and provide culinary skills training to staff
- Foster creativity and productivity through positive interactions and ongoing coaching
- Ensure timely service of high-quality, safe foods within cost parameters
- Schedule production, manage recipe and inventory effectively, communicate with peers, staff, and customers
- Collaborate with front-of-house staff for food presentation and customer service
- Supervise Manager-on-Duty shifts and work cooperatively with management team
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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