Executive Chef

Harvard University stands as one of the world's premier institutions of higher education and research, renowned for its commitment to academic excellence, innovation, and societal impact. Nestled in Cambridge, Massachusetts, Harvard's Faculty of Arts and Sciences (FAS) represents the historic core of the university, encompassing Harvard College, its undergraduate program founded in 1636, and the Kenneth C. Griffin Graduate School of Arts and Sciences that administers all doctoral programs. This vibrant academic community includes 40 academic departments and over 30 research centers, supporting an unparalleled breadth of liberal arts and sciences disciplines.The Faculty of Arts and Sciences fosters an environment of curiosity, ambition, and shared dedication to knowledge and truth, preparing the next generation of leaders through transformative educational experiences. The culture of FAS encourages collaboration, innovation, and a spirit of inquiry that advances Harvard’s mission to develop scholarship and service to society.

Within this esteemed environment, the Executive Chef role at Dumbarton Oaks Refectory offers a unique opportunity to lead culinary operations that support residential scholars, staff, and guests. Dumbarton Oaks is a Harvard research institute with rich historical and cultural significance, known for its art collections and academic programs. In this role, the Executive Chef plays a vital part in delivering high-quality, seasonally appropriate, and nutritionally balanced meals through the communal meal program and special events, reflecting the institution’s hospitality standards and commitment to excellence. This full-time position (40 hours per week) holds a salary aligned with Harvard’s salary grade level 057, providing a rewarding career with the support of a prestigious academic community.

The Executive Chef is entrusted with comprehensive culinary leadership and operational management of the Refectory. Responsibilities include planning and executing weekly lunch menus that cater to diverse dietary preferences, including vegetarian and vegan options, serving approximately 60 guests daily. Additionally, the chef designs and delivers formal multi-course dinners for special academic and program-related occasions. Beyond menu planning and food preparation, the chef supervises culinary and front-of-house staff, upholds rigorous food safety and sanitation standards in compliance with local and federal regulations, and manages vendor relationships for food procurement and cost control.

Crucial to the role is the stewardship of the Refectory’s physical facilities, including kitchen, dining hall, and storage areas, ensuring they are maintained to the highest standards. This includes coordination with facilities management for equipment repairs and maintenance, as well as the care of art and furnishings in collaboration with the Manager of the House Collection. Financial accountability is central to the role with responsibilities that encompass developing and administering the Refectory’s annual operating budget, monitoring costs, approving expenditures, and providing financial reporting.

Personnel management is equally significant, as the Executive Chef is responsible for recruiting, training, and supervising the Refectory team, fostering a collaborative culture that aligns with Harvard’s values. The position demands flexibility to accommodate evening and weekend work for special events and program needs. Physical requirements include the ability to lift up to 50 pounds, reflecting the hands-on leadership expected in kitchen operations.

The role calls for a bachelor’s degree and at least five years of experience in food service, including three years in management or supervisory positions. Experience in academic, museum, or cultural institution dining environments is highly valued, alongside proficiency in Microsoft Office, Adobe, and customer management software like Salesforce. Food safety management certifications required by the District of Columbia must be maintained.

Working at Harvard means access to comprehensive benefits that support professional growth and personal well-being, including paid time off, health insurance from day one, retirement contributions, mental health resources, and family support programs. Joining Harvard's Faculty of Arts and Sciences as Executive Chef at Dumbarton Oaks Refectory offers an enriching career at the intersection of culinary excellence, cultural heritage, and academic excellence, making it an ideal opportunity for culinary professionals seeking meaningful impact in a unique institutional setting.