Executive Chef of Dining Services
About The Position
Williams College is seeking a strategic and visionary Executive Chef to lead and manage all facets of food service operations and culinary innovation for our dynamic campus community. The Executive Chef is responsible for ensuring the quality and consistency of food service operations at Williams College, reporting directly to the Assistant Vice President of Dining and Auxiliary Operations. This role involves collaborating with Operations Managers, Unit Managers, Supervisors, and First Cooks to develop, create, test, and implement menus, offerings, and culinary programming. The Executive Chef serves as the supervising manager of the Mission Park Production Kitchen and Inventory Assistants. In addition to these responsibilities, the Executive Chef collaborates with various departments and vendors to establish transparent relationships and foster teamwork, while also managing food safety compliance and overseeing routine inspections. Key responsibilities include introducing new culinary techniques, conducting equipment maintenance, and auditing team performance to uphold health and food safety standards, particularly in the bakeshop and production kitchen. The role also encompasses proactive food ordering, inventory management, and budget oversight, ensuring financial health and alignment with unit goals. Regular production meetings facilitate effective communication, while strategic partnerships with campus entities and industry stakeholders enhance operational success.
Requirements
- Minimum of five years of kitchen knowledge in food preparation, presentation, sourcing, and purchasing.
- Degree in food service or culinary certificate from an accredited school.
- Proven ability to train and lead a team.
Nice To Haves
- Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations.
- Proven ability to train and lead a team.
- Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask.
- Experience of progressively responsible leadership in a large volume non-commercial food service, convention or hotel in a management capacity
- Demonstrated knowledge of production requirements, human resources and fiscal management
- Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel)
- Familiarity with Food Management System or other Food Service Software
- ServeSafe certificate
- Excellent verbal and written communication
Responsibilities
- Menu and Culinary Development
- Production and Operations Oversight
- Food Safety and Dietary Compliance
- Staff Management and Training
- Communication and Strategic Partnerships
- Financial and Inventory Management
Benefits
- This full-time, year-round position is eligible for Williams College’s robust benefits package designed to support you in your work and overall health and wellness.
- Williams College is committed to building a broadly diverse and inclusive community where members from all backgrounds can live, learn, and thrive.
- We are deeply committed to our employees, providing tuition assistance, excellent benefits, and a warm and welcoming professional environment.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
Number of Employees
1-10 employees
