Job Overview
Employment Type
Full-time
Compensation
Salary
Range $72,500.00 - $108,900.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
wellness programs
Job Description
Tufts Dining is a self-operated, mission-driven food service organization dedicated to serving the Medford/Somerville and SMFA/Fenway campuses of Tufts University. We proudly cater to a diverse and dynamic community of 6500 undergraduates, 2100 graduate students, 2300 staff members, 1038 faculty, administrators, and guests. As a leader in campus dining, our service philosophy embraces culinary excellence, nutrition, and sustainability. We provide a progressive residential dining program, innovative retail dining concepts inspired by global food trends and student preferences, and a distinctive university catering program celebrated for creativity, service, and flawless execution. Our commitment extends to fostering culinary diversity and sustainability while maintaining fiscal responsibility. Our menus are thoughtfully crafted to honor the cultural traditions, lived experiences, and dietary needs of our community, ensuring inclusive and nutritious options for all.
The Executive Chef at Tufts Dining is the senior culinary leader responsible for the management of all aspects of food production, culinary operations, and special event preparation within our high-volume residential dining program. This role involves hands-on leadership, staff development, fiscal accountability, and strict adherence to food safety, sanitation, and regulatory standards. The Executive Chef spearheads a unionized culinary team to deliver high-quality, innovative, and student-focused food offerings while meeting operational, financial, and sustainability targets that enrich the residential campus experience.
Key responsibilities include overseeing daily meal service execution with a focus on allergy awareness and safe handling of special dietary needs, supervising seasonal and cycle menu development aligned with student preferences and modern food trends, and managing food cost control and inventory through systems such as FoodPro. This role also entails financial planning, labor management, and proactive waste reduction strategies. Leadership and staff development within a union environment are critical components, with emphasis on training in allergy awareness, cross-contact prevention, and compliance with collective bargaining agreements. Ensuring full compliance with city, state, and university health, safety, and sanitation regulations is essential, alongside proactive sustainability initiatives.
This on-site position requires working weekends, evenings, and holidays as Dining Centers and Catering operate seven days a week. A typical workweek will be 50 hours, often condensed into five days with two days off. Flexibility in scheduling and occasional travel for training and professional development are required. The position offers a competitive salary range from $72,500 to $108,900, based on experience, expertise, and internal equity, with new hires typically starting between the minimum and midpoint.
The Executive Chef at Tufts Dining is the senior culinary leader responsible for the management of all aspects of food production, culinary operations, and special event preparation within our high-volume residential dining program. This role involves hands-on leadership, staff development, fiscal accountability, and strict adherence to food safety, sanitation, and regulatory standards. The Executive Chef spearheads a unionized culinary team to deliver high-quality, innovative, and student-focused food offerings while meeting operational, financial, and sustainability targets that enrich the residential campus experience.
Key responsibilities include overseeing daily meal service execution with a focus on allergy awareness and safe handling of special dietary needs, supervising seasonal and cycle menu development aligned with student preferences and modern food trends, and managing food cost control and inventory through systems such as FoodPro. This role also entails financial planning, labor management, and proactive waste reduction strategies. Leadership and staff development within a union environment are critical components, with emphasis on training in allergy awareness, cross-contact prevention, and compliance with collective bargaining agreements. Ensuring full compliance with city, state, and university health, safety, and sanitation regulations is essential, alongside proactive sustainability initiatives.
This on-site position requires working weekends, evenings, and holidays as Dining Centers and Catering operate seven days a week. A typical workweek will be 50 hours, often condensed into five days with two days off. Flexibility in scheduling and occasional travel for training and professional development are required. The position offers a competitive salary range from $72,500 to $108,900, based on experience, expertise, and internal equity, with new hires typically starting between the minimum and midpoint.
Job Requirements
- Associate’s Degree in culinary arts or equivalent education and experience
- Minimum of 7-10 years culinary experience with at least 5 years management in large-scale operations
- Supervisory and people-management experience
- Proficient in menu development and large-scale food production
- Skilled in food management/production systems and Microsoft Word, Excel, and Outlook
- Strong communication, organizational, and time-management skills
- Must work on-site with availability for evenings, weekends, and holidays
- Ability to work a 50-hour work week, typically over five days
- Flexibility in scheduling
- Willingness to travel for professional training and development
Job Qualifications
- Associate’s Degree in culinary arts or equivalent combination of education and experience
- 7-10 years of culinary experience including 5 plus years in large-scale operation management
- Strong culinary skills with menu development and large-scale food production experience
- Proficiency with food management/production systems and Microsoft Office applications
- Excellent communication, organizational, and multi-tasking abilities
- Bachelor’s Degree in culinary arts, food service management, business, or related field preferred
- Experience in a unionized environment preferred
- Knowledge of FoodPro and Kronos or Time Clocks Plus preferred
- ACF Certification preferred
- Demonstrated business acumen in financial and human resource management preferred
Job Duties
- Manage all food production and culinary operations in a high-volume residential dining setting
- Ensure compliance with food safety, sanitation, and regulatory standards
- Lead and develop a unionized culinary team with emphasis on allergy awareness and safe preparation
- Plan, coordinate, and supervise daily meal service meeting diverse dietary needs
- Develop seasonal and cycle menus reflecting student preferences, cultural inclusivity, and nutrition standards
- Implement and manage FoodPro system for inventory control, food cost management, and waste reduction
- Oversee budgeting, labor management, and staff performance including hiring, training, and evaluations
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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