Position: Chef Manager – Dewick Dining
About: Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food, and hospitality services to meet the various needs of students, staff, faculty, administrators, and visitors in a fiscally responsible manner. The team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators. Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected.
Requirements: Knowledge and experience typically acquired through the completion of an Associate’s Degree in Culinary Arts or an equivalent combination of education and related work experience; at least 5 years of leadership experience supervising culinary staff in a high-volume kitchen required; training and experience in culinary and bakery production and supervision in cook chill technology; experience in planning production and delivery logistics; the successful candidate will possess well-developed, mature, and professional interpersonal and organizational skills with the ability to effectively communicate verbally and in writing; demonstrated strong culinary skills required with additional experience creating recipes and menus and in general food service management; demonstrated mastery of bakery and food production equipment, culinary techniques, and cuisines; self-motivated and creative with a positive attitude and a passion for food; must be detail oriented, organized, able to lead and direct a staff of varied experience levels, and be flexible as business demands; must work well under pressure and in a structured environment; must speak and understand English fluently, with the ability to effectively communicate verbally and in writing; must be able to work independently and as part of a team, effectively supervise staff, and work collaboratively with employees and peers; computer competence including familiarity with food management/production systems and Microsoft Office
Benefits: employee discount on food and beverages, 401(k), flexible work schedule conducive to work-life balance, comprehensive health insurance
