Job Overview
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) with Company Match
Paid vacation
Paid sick time
Paid holidays
Consistent Tuesday-Saturday schedule
Uniforms Provided
meals provided
Free parking
Training opportunities
growth opportunities
Advancement opportunities
Job Description
Wellesley Fresh, a division of AVI Foodsystems, is a renowned food service company dedicated to providing exceptional culinary experiences in various hospitality environments. AVI Foodsystems specializes in delivering quality food services with a strong emphasis on creativity, operational excellence, and customer satisfaction. Their collaboration with educational institutions, corporations, and health care facilities highlights their commitment to enhancing dining experiences through innovative menu development and outstanding service.
The position available is for a Chef Manager at the Bates Culinary Center located on the prestigious Wellesley College campus. This role involves overseeing culinary operations in a fast-paced, recipe-driven scratch kitchen that serves breakfast, lunch, and dinner daily. The Bates Culinary Center caters to approximately 2,200 students across Wellesley College's culinary and retail dining venues, providing a unique "all-you-care-to-eat" dining experience. This experience is highly focused on accommodating diverse dietary requirements, including options for vegan, vegetarian, halal, kosher, gluten-sensitive diets, and exempting the Top 9 allergens, ensuring inclusive dietary accommodations for all patrons.
As the Chef Manager, the individual will lead a dedicated team of about 35 unionized employees and will be responsible for managing the day-to-day operations involving food preparation, catering, event management, and weekly pop-up concepts. The role demands a thorough understanding of union policies, labor agreements, and employee management including overtime allocation and bidding processes. Organizational skills and proficiency in computer applications are essential, with expectations to manage online ordering systems, inventory control, cycle menu development, budget forecasting, and production planning.
The successful candidate will bring a minimum of three years experience in chef or culinary management roles, preferably within higher education dining and union environments. They will demonstrate strong leadership skills in motivating and developing team members while maintaining high standards of food safety, sanitation, and regulatory compliance. The ability to handle multiple priorities, meet deadlines, and adapt to the dynamic foodservice setting are critical to success in this role. Additionally, the Chef Manager is tasked with evaluating operational practices to enhance efficiency and improve service quality continuously.
This is a salaried, full-time position with a consistent Tuesday through Saturday schedule, offering a competitive compensation package tailored to experience and qualifications. Employees benefit from a comprehensive suite of benefits along with opportunities for professional growth and advancement within Wellesley Fresh and AVI Foodsystems. This is an outstanding opportunity for a seasoned culinary professional to lead and innovate within a vibrant academic community setting, delivering delicious, safe, and varied food choices while fostering a respectful and inclusive work environment.
The position available is for a Chef Manager at the Bates Culinary Center located on the prestigious Wellesley College campus. This role involves overseeing culinary operations in a fast-paced, recipe-driven scratch kitchen that serves breakfast, lunch, and dinner daily. The Bates Culinary Center caters to approximately 2,200 students across Wellesley College's culinary and retail dining venues, providing a unique "all-you-care-to-eat" dining experience. This experience is highly focused on accommodating diverse dietary requirements, including options for vegan, vegetarian, halal, kosher, gluten-sensitive diets, and exempting the Top 9 allergens, ensuring inclusive dietary accommodations for all patrons.
As the Chef Manager, the individual will lead a dedicated team of about 35 unionized employees and will be responsible for managing the day-to-day operations involving food preparation, catering, event management, and weekly pop-up concepts. The role demands a thorough understanding of union policies, labor agreements, and employee management including overtime allocation and bidding processes. Organizational skills and proficiency in computer applications are essential, with expectations to manage online ordering systems, inventory control, cycle menu development, budget forecasting, and production planning.
The successful candidate will bring a minimum of three years experience in chef or culinary management roles, preferably within higher education dining and union environments. They will demonstrate strong leadership skills in motivating and developing team members while maintaining high standards of food safety, sanitation, and regulatory compliance. The ability to handle multiple priorities, meet deadlines, and adapt to the dynamic foodservice setting are critical to success in this role. Additionally, the Chef Manager is tasked with evaluating operational practices to enhance efficiency and improve service quality continuously.
This is a salaried, full-time position with a consistent Tuesday through Saturday schedule, offering a competitive compensation package tailored to experience and qualifications. Employees benefit from a comprehensive suite of benefits along with opportunities for professional growth and advancement within Wellesley Fresh and AVI Foodsystems. This is an outstanding opportunity for a seasoned culinary professional to lead and innovate within a vibrant academic community setting, delivering delicious, safe, and varied food choices while fostering a respectful and inclusive work environment.
Job Requirements
- Formal culinary degree preferred
- 3+ years of chef or culinary management experience
- higher education dining experience preferred
- union management experience strongly preferred
- experience leading, motivating, and developing teams
- proven ability to manage budgets and control food costs
- strong organizational, computer, and communication skills
- ability to work Tuesday through Saturday
Job Qualifications
- Formal culinary degree preferred
- 3+ years of chef or culinary management experience
- higher education dining experience preferred
- union management experience strongly preferred
- experience leading, motivating, and developing teams
- proven ability to manage budgets and control food costs
- strong organizational, computer, and communication skills
- ability to work Tuesday through Saturday
Job Duties
- Plan, organize, and direct the work of cooks and culinary team members engaged in food preparation and service
- lead daily operations of a high-volume scratch kitchen serving breakfast, lunch, and dinner
- manage catering events, pop-ups, and special functions
- oversee food ordering, receiving, inventory, and cost controls
- develop cycle menus and assist with menu planning
- interview, hire, train, coach, and develop hourly team members
- ensure compliance with food safety, sanitation, and regulatory standards
- maintain adherence to union policies, procedures, and labor agreements
- assist in budgeting, forecasting, and operational planning
- evaluate operational procedures and implement improvements to increase efficiency and service quality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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