Executive Chef – Residential Dining Hall

Tufts Dining is a self-operated, mission-driven food service organization dedicated to providing exceptional dining experiences across the Medford/Somerville and SMFA/Fenway campuses of Tufts University. Catering to a diverse community that includes 6,500 undergraduates, 2,100 graduate students, 2,300 staff members, and over 1,000 faculty and administrators, Tufts Dining prides itself on delivering high-quality, contemporary, and innovative dining and hospitality services. Their approach centers on culinary excellence, sustainability, nutrition, and inclusivity, supported by a state-of-the-art central kitchen facility. This organization offers a progressive residential dining program, innovative retail concepts that reflect global food trends and student preferences, and a university catering program acclaimed for creativity and exceptional service execution.

The Executive Chef role at Tufts Dining is a senior culinary leadership position focused on overseeing all culinary operations and food production within a high-volume residential dining environment. This key leadership role embodies the mission and culinary standards of Tufts Dining through hands-on guidance, staff development, fiscal responsibility, and stringent compliance with food safety and regulatory standards. The Executive Chef leads a unionized culinary team dedicated to delivering a high-quality, student-centered dining program with an emphasis on innovation, cultural diversity, allergy awareness, and sustainability. This position demands expertise in managing large-scale food service operations, developing menus aligned with nutritional and cultural inclusivity, and managing budgetary and labor resources effectively.

The Executive Chef will oversee all food production, ensuring exceptional food quality, presentation, and safety while maintaining compliance with university and city regulations. A crucial aspect of the role includes ensuring allergy awareness and cross-contact prevention, supporting safe dining for students with medical dietary restrictions. The role also involves daily meal service oversight, menu development in partnership with senior culinary leaders, and the implementation of systems for food cost control and inventory management using platforms such as FoodPro.

In addition to operational leadership, the Executive Chef will contribute to budget development and labor management, maintaining productivity while adhering to financial targets. Leadership responsibilities include managing a diverse, unionized workforce with a focus on staff training, performance management, and fostering a positive and inclusive culture. Compliance with health and safety regulations, including HACCP and Environmental Health standards, is a key responsibility, alongside the advancement of sustainability initiatives that reduce waste and support responsible sourcing practices.

Overall, this role offers a unique opportunity for an experienced culinary leader to contribute to an innovative and socially responsible dining program at a prestigious university. The position is on-site with an expected 50-hour work week, including weekends and holiday shifts, reflecting the continuous nature of the dining services. Compensation ranges from $72,500 to $108,900 annually, based on experience and internal equity. Joining Tufts Dining means becoming part of a dynamic team committed to excellence, inclusivity, and the celebration of culinary diversity.