Job Overview
Employment Type
Full-time
Part-time
Temporary
Hourly
Internship
Consulting
Compensation
Type:
Salary
Rate:
Range $79,628.21 - $100,827.06
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee wellness programs
Professional development opportunities
flexible scheduling
Job Description
Tufts Dining is a self-operated food service provider dedicated to managing a comprehensive collegiate dining program across the Tufts University Medford/Somerville and SMFA/Fenway campuses. Serving a vibrant campus community that includes 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty, and administrators, Tufts Dining delivers high quality, contemporary, and innovative food and hospitality services tailored to meet the diverse needs of students and university personnel. Known for its progressive resident dining program, innovative retail services, and distinctive university catering, Tufts Dining emphasizes fiscal responsibility while maintaining a commitment to exceptional dining experiences. The dining centers and catering services operate seven... Show More
Job Requirements
- Completion of an Associate's Degree in Culinary Arts or equivalent
- Minimum 5 years leadership experience supervising culinary staff in a high-volume kitchen
- Training and experience in culinary and bakery production and supervision in cook chill technology
- Experience planning production and delivery logistics
- Strong interpersonal and organizational skills
- Culinary expertise and food service management experience
- Mastery of bakery and food production equipment and culinary techniques
- Self-motivated and creative with a passion for food
- Detail-oriented, organized, and flexible to business needs
- Ability to work well under pressure
- Fluent English speaker with strong communication skills
- Ability to work independently and as part of a team
- Computer competence including food management systems and Microsoft Office
Job Qualifications
- Associate's degree in Culinary Arts or equivalent education and experience
- At least 5 years of leadership experience in a high-volume kitchen
- Training and experience in culinary and bakery production and supervision with cook chill technology
- Strong culinary skills with experience in recipe and menu creation
- Proficiency with bakery and food production equipment, culinary techniques, and cuisines
- Excellent verbal and written communication skills
- Self-motivated, creative, and positive attitude
- Detail-oriented, organized, and flexible under business demands
- Ability to work under pressure and in a structured environment
- Fluent in English
- Competent with food management software and Microsoft Office
Job Duties
- Manage kitchen operations and culinary staff in the resident dining unit
- Provide leadership in food preparation, presentation, and menu development
- Monitor food production procedures and enforce sanitation and safety standards
- Train culinary staff and foster creativity and productivity
- Control inventory, forecast production, and manage food and supply orders
- Collaborate with front-of-house teams to ensure proper food presentation and customer service
- Oversee Manager-on-Duty shifts and contribute to overall dining experience quality
Job Location
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