Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,500.00 - $108,900.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
flexible schedule
Job Description
Tufts Dining is a self-operated, mission-driven food service organization serving the Medford/Somerville and SMFA/Fenway campuses of Tufts University. Known for delivering high-quality, contemporary, and innovative dining and hospitality services, Tufts Dining supports a diverse community comprising 6,500 undergraduates, 2,100 graduate students, 2,300 staff, 1,038 faculty, administrators, and guests. This organization operates with a strong focus on culinary excellence, nutrition, sustainability, and inclusivity, positioning itself as a leader in campus dining. It offers a progressive residential dining program, innovative retail dining concepts that reflect global food trends and student preferences, and a distinctive university catering program celebrated for its creativity, service, and execution. Commitment to culinary diversity, sustainability, and fiscal responsibility is integral to Tufts Dining, with thoughtfully crafted menus reflecting cultural traditions, lived experiences, and dietary needs of the community. Joining Tufts Dining means becoming part of a collaborative, mission-driven team that values innovation, inclusivity, and service excellence.
The role of Executive Chef is a senior culinary leadership position responsible for managing all aspects of food production, culinary operations, and special event preparation within a high-volume residential dining program at Tufts University. This position requires hands-on leadership to execute the vision, mission, and standards of Tufts Dining while maintaining fiscal responsibility and strict adherence to food safety, sanitation, and regulatory requirements. The Executive Chef manages a unionized culinary team to deliver a high-quality, innovative, and student-focused food program aligned with operational, financial, and sustainability goals. Key responsibilities include overseeing food production to ensure the highest standards in quality, presentation, and safety, providing leadership in allergy awareness and cross-contact prevention, planning and supervising meal production across multiple meal periods, and developing menus in collaboration with the Corporate Executive Chef and Unit Manager. Additionally, this role involves managing food cost control through inventory systems, budgeting and labor management, fostering a positive and inclusive work environment, recruiting and training staff, ensuring regulatory compliance, and driving sustainability initiatives. The position requires a flexible work schedule covering seven days a week, including weekends, evenings, and holidays, with a typical 50-hour work week. The salary range for this position is from $72,500 to $108,900 annually, reflecting the seniority and responsibilities of the role.
The role of Executive Chef is a senior culinary leadership position responsible for managing all aspects of food production, culinary operations, and special event preparation within a high-volume residential dining program at Tufts University. This position requires hands-on leadership to execute the vision, mission, and standards of Tufts Dining while maintaining fiscal responsibility and strict adherence to food safety, sanitation, and regulatory requirements. The Executive Chef manages a unionized culinary team to deliver a high-quality, innovative, and student-focused food program aligned with operational, financial, and sustainability goals. Key responsibilities include overseeing food production to ensure the highest standards in quality, presentation, and safety, providing leadership in allergy awareness and cross-contact prevention, planning and supervising meal production across multiple meal periods, and developing menus in collaboration with the Corporate Executive Chef and Unit Manager. Additionally, this role involves managing food cost control through inventory systems, budgeting and labor management, fostering a positive and inclusive work environment, recruiting and training staff, ensuring regulatory compliance, and driving sustainability initiatives. The position requires a flexible work schedule covering seven days a week, including weekends, evenings, and holidays, with a typical 50-hour work week. The salary range for this position is from $72,500 to $108,900 annually, reflecting the seniority and responsibilities of the role.
Job Requirements
- Associate's Degree in culinary arts or equivalent combination of education and related work experience
- 7-10 years minimum experience including 5 plus years in management of large-scale operation
- Demonstrated supervisory and people-management experience
- Strong culinary skills with experience in menu development and large-scale food production
- Proficiency with food management/production systems and Microsoft Word, Excel, and Outlook
- Excellent communication, organizational, time-management, and multi-tasking skills
- This is an on-site position
- Must work weekends, evenings, and holidays
- Ability to work a 50 hour work week typically in five days with two days off
- Flexibility in scheduling due to business needs
- Some travel required for training and seminars
- Bachelor's Degree preferred
- Experience in a unionized environment preferred
- Knowledge of FoodPro and timekeeping systems preferred
- ACF Certification preferred
- Ability to manage financial and human resources effectively
Job Qualifications
- Associate's Degree in culinary arts or equivalent combination of education and related work experience
- Minimum 7-10 years in culinary roles with at least 5 years in managing large-scale operations
- Demonstrated supervisory and people-management experience
- Strong culinary skills in menu development and large-scale food production
- Proficiency with food management/production systems and Microsoft Word, Excel, and Outlook
- Excellent communication, organizational, time-management, and multi-tasking skills
- Bachelor's Degree in culinary arts, Food Service Management, Business or related field preferred
- Experience working in a unionized environment preferred
- Knowledge of FoodPro menu management and Kronos or Time Clocks Plus or similar systems preferred
- ACF Certification preferred
- Demonstrated business acumen in financial and human resource management preferred
Job Duties
- Oversee all food production and culinary operations within a high-volume residential dining facility ensuring high standards in food quality, presentation, sanitation, safety, equipment use, and facility maintenance
- Provide leadership in allergy awareness and cross-contact prevention supporting safe service for students with food allergies and medically necessary dietary restrictions
- Plan, coordinate, and supervise daily meal production and service ensuring accuracy, consistency, and timely execution across multiple meal periods
- Develop seasonal, cycle, and special menus reflecting student preferences, cultural inclusivity, nutrition standards, and food trends
- Implement and monitor FoodPro menu and inventory management system to ensure food cost control, loss prevention, inventory accuracy, and proactive waste reduction
- Assist in developing and managing the residential dining operating budget including food and labor cost targets
- Provide leadership and direction to a diverse, unionized culinary workforce fostering a positive, inclusive, and collaborative work environment
- Participate in recruiting, hiring, onboarding, training, coaching, and evaluating staff completing performance evaluations and administering corrective action
- Ensure full compliance with city, state, and University regulations including HACCP, Environmental Health & Safety standards, Food Employee Illness Policies, and sanitation requirements
- Implement and manage sustainability initiatives aligned with Tufts Dining goals including waste reduction and responsible sourcing
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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