Executive Chef

Harvard University stands as a beacon of academic excellence and innovation, fostering a vibrant community committed to its world-changing mission. With a history dating back to 1636, Harvard has continuously inspired innovation, collaboration, and the advancement of knowledge across diverse fields. The Faculty of Arts and Sciences (FAS) serves as the historic heart of the university, encompassing Harvard College, the Harvard Kenneth C. Griffin Graduate School of Arts and Sciences, Harvard Athletics, and the Division of Continuing Education. This division supports a community unparalleled in its academic breadth, ranging from liberal arts to scientific disciplines, and is dedicated to creating an environment that nurtures ambition, curiosity, and a shared commitment to truth and learning. Within this dynamic setting, Harvard University offers an inclusive and welcoming atmosphere where all members can thrive and contribute to the institution’s transformative educational experience.

The Executive Chef role is a pivotal leadership position within the Harvard Faculty of Arts and Sciences, specifically managing the culinary operations at the Dumbarton Oaks Refectory. This role requires a culinary visionary who will oversee the planning, preparation, and service of high-quality, nutritionally balanced, and seasonally appropriate meals. The food service primarily caters to residential scholars, staff, and invited guests, maintaining an exceptional standard that aligns with Harvard's prestigious reputation. The Executive Chef is tasked with not only culinary excellence but also operational management, ensuring compliance with food safety regulations, managing budgets, and overseeing the front-of-house and back-of-house operations of the Refectory.

The Executive Chef will interact closely with various university departments, including Facilities and Events, to support programmatic needs and special events, enhancing the overall hospitality experience at Dumbarton Oaks. Responsibilities include menu planning with a focus on diverse dietary options such as vegetarian and vegan meals, designing formal multi-course dinners, and maintaining strong vendor relationships for effective food purchasing and cost control. Furthermore, the role demands stewardship of the Refectory facility, ensuring all equipment and spaces meet operational and sanitation standards, with a commitment to quality and sustainability.

This leadership position requires excellent personnel management skills to interview, hire, train, and supervise staff, fostering a collaborative and service-oriented team culture. The Executive Chef must also manage financial aspects, including budget development, invoice approval, and expense tracking, making fiscal discipline a priority. The working conditions may involve flexible schedules, including evenings and weekends, alongside physical requirements such as the ability to lift up to 50 pounds. Harvard University offers this role as a full-time position within salary grade level 057, providing a competitive compensation package reflective of the expertise and responsibilities involved.

Benefits associated with this role are comprehensive, including paid time off, medical, dental, and vision coverage starting from day one, retirement plans with university contributions, wellbeing and mental health resources, family support, and professional development opportunities. Harvard is committed to equal employment opportunity and fostering a non-discriminatory, inclusive workplace where diversity thrives. This role does not offer visa sponsorship and requires pre-employment screening involving identity, criminal, credit, and education checks. The Executive Chef will be based at a Harvard or designated location, supporting the continued excellence and innovation that define Harvard’s culinary and educational missions.