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
Retirement Plan
Paid Time Off
Professional development opportunities
Employee meal discounts
flexible scheduling
Job Description
Tufts Dining is a self-operated, mission-driven food service organization serving the diverse Medford/Somerville and SMFA/Fenway campuses of Tufts University. As an integral part of the university’s commitment to providing exceptional dining experiences, Tufts Dining caters to a vibrant community of over 12,000 individuals including undergraduates, graduate students, faculty, staff, administrators, and guests. With a focus on culinary excellence, nutrition, and sustainability, the organization operates a progressive residential dining program and innovative retail concepts that mirror the latest global food trends and student preferences. The organization also manages a distinctive university catering program, renowned for its creativity, service quality, and flawless execution. Tufts Dining is committed to culinary diversity and inclusivity, striving to create menus that reflect cultural traditions and meet a wide range of dietary needs, all while maintaining fiscal responsibility and sustainable practices.
The Executive Chef role at Tufts Dining is a senior leadership position responsible for overseeing all aspects of food production and culinary operations within a high-volume residential dining program. This position plays a critical role in executing the organization’s vision and mission through hands-on leadership, staff development, fiscal management, and strict compliance with food safety and regulatory standards. The Executive Chef supervises a unionized culinary team, ensuring the delivery of high-quality, innovative, and student-centered food programs that align with operational, financial, and sustainability goals to enhance the campus living experience.
Key responsibilities of the Executive Chef include leading food production, ensuring exceptional meal service across multiple daily meal periods, and planning menus that incorporate seasonal ingredients, student dietary preferences, and current culinary trends. The role demands an emphasis on allergy awareness and cross-contact prevention, warranting safe service for students who require medically necessary dietary accommodations. Additionally, this role involves maintaining accurate food costing and inventory control through systems like FoodPro, managing labor and budgeting to meet financial targets, and fostering a positive, inclusive, and collaborative workplace culture within a union environment. The Executive Chef is also charged with ongoing staff training, performance management, and compliance with city, state, and university regulations related to food safety and sanitation.
Sustainability is a core component of the position, encompassing waste reduction strategies, responsible sourcing, and continuous process improvement. The Executive Chef integrates allergy-safe practices within these sustainability initiatives to ensure specialized dietary needs are met responsibly. This full-time, on-site role requires a flexible work schedule including weekends, evenings, and holidays, typically encompassing a 50-hour workweek spread over five days. The position offers a competitive salary range from $72,500 to $108,900 based on experience, expertise, and internal equity. Joining Tufts Dining means becoming part of a dedicated, innovative team committed to cooking excellence, inclusivity, and exemplary service in a dynamic campus environment.
The Executive Chef role at Tufts Dining is a senior leadership position responsible for overseeing all aspects of food production and culinary operations within a high-volume residential dining program. This position plays a critical role in executing the organization’s vision and mission through hands-on leadership, staff development, fiscal management, and strict compliance with food safety and regulatory standards. The Executive Chef supervises a unionized culinary team, ensuring the delivery of high-quality, innovative, and student-centered food programs that align with operational, financial, and sustainability goals to enhance the campus living experience.
Key responsibilities of the Executive Chef include leading food production, ensuring exceptional meal service across multiple daily meal periods, and planning menus that incorporate seasonal ingredients, student dietary preferences, and current culinary trends. The role demands an emphasis on allergy awareness and cross-contact prevention, warranting safe service for students who require medically necessary dietary accommodations. Additionally, this role involves maintaining accurate food costing and inventory control through systems like FoodPro, managing labor and budgeting to meet financial targets, and fostering a positive, inclusive, and collaborative workplace culture within a union environment. The Executive Chef is also charged with ongoing staff training, performance management, and compliance with city, state, and university regulations related to food safety and sanitation.
Sustainability is a core component of the position, encompassing waste reduction strategies, responsible sourcing, and continuous process improvement. The Executive Chef integrates allergy-safe practices within these sustainability initiatives to ensure specialized dietary needs are met responsibly. This full-time, on-site role requires a flexible work schedule including weekends, evenings, and holidays, typically encompassing a 50-hour workweek spread over five days. The position offers a competitive salary range from $72,500 to $108,900 based on experience, expertise, and internal equity. Joining Tufts Dining means becoming part of a dedicated, innovative team committed to cooking excellence, inclusivity, and exemplary service in a dynamic campus environment.
Job Requirements
- Associate's Degree in culinary arts or related field
- Minimum 7 years of culinary experience with at least 5 years in management
- Proven supervision and people-management abilities
- Strong skills in large-scale menu development and food production
- Proficiency in food management systems and standard office software
- Excellent verbal and written communication and organizational skills
- Ability to multitask and manage time effectively
- Willingness to work flexible hours including weekends, evenings, and holidays
- Ability to work onsite throughout the scheduled work week
- Experience in a unionized environment is preferred
- Certification by the American Culinary Federation (ACF) is a plus
- Capability to travel for training and professional development when required
Job Qualifications
- Associate's Degree in culinary arts or equivalent combination of education and experience
- 7-10 years of culinary experience including 5+ years managing large-scale operations
- Demonstrated supervisory and people-management skills
- Strong culinary skills with expertise in menu development and large-scale food production
- Proficiency in food management and production systems including Microsoft Word, Excel, and Outlook
- Excellent communication, organization, time management, and multitasking abilities
- Bachelor's Degree in culinary arts, Food Service Management, Business, or related field preferred
- Experience in unionized work environments preferred
- Knowledge of FoodPro and Kronos or Time Clocks Plus systems preferred
- ACF Certification preferred
- Demonstrated business acumen in financial and human resource management preferred
Job Duties
- Manage all aspects of food production and culinary operations in a high-volume residential dining program
- Lead a unionized culinary team to deliver high-quality, innovative, and student-centered food programs
- Plan, coordinate, and supervise daily meal production and service ensuring allergy safety and special diet compliance
- Develop seasonal, cycle, and special menus reflecting student preferences, cultural inclusivity, and nutrition standards
- Implement and monitor FoodPro for food cost control, inventory management, and waste reduction
- Assist in managing operating budgets and labor costs aligning with financial goals
- Provide leadership for staff recruitment, training, performance evaluation, and professional development
- Ensure compliance with food safety, sanitation, and regulatory requirements including HACCP and allergen management
- Promote sustainability initiatives including waste reduction and responsible sourcing
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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