Executive Chef Residential Dining

Tufts University•Medford, MA

1d•Onsite

About The Position

Tufts Dining is a self-operated, mission-driven food service organization serving the Medford/Somerville and SMFA/Fenway campuses of Tufts University. We deliver high-quality, contemporary, and innovative dining and hospitality services, supported by a central kitchen, to a diverse community of 6500 undergraduates, 2100 graduate students, 2300 staff, 1,038 faculty, administrators and guests. As a leader in campus dining we offer a progressive residential dining program focused on culinary excellence, nutrition, and sustainability, an innovative retail dining concepts that reflect global food trends and student preferences and a distinctive university catering program known for its creativity, service, and execution. Tufts Dining is committed to culinary diversity, sustainability, and fiscal responsibility. Our menus are thoughtfully crafted to reflect the cultural traditions, lived experiences, and dietary needs of our community. Joining Tufts Dining means becoming part of a collaborative, mission-driven team that values innovation, inclusivity, and service excellence. The Executive Chef is the senior culinary leader 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 role executes the vision, mission, and standards of Tufts Dining through hands-on leadership, staff development, fiscal responsibility, and strict adherence to food safety, sanitation, and regulatory requirements. The Executive Chef leads a unionized culinary team to deliver high-quality, innovative, and student-centered food program while achieving operational, financial, and sustainability goals that support the residential campus experience.

Requirements

Associate's Degree in culinary arts or an equivalent combination of education and related work experience
7-10 years minimum, and 5 plus 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

Nice To Haves

Bachelor's Degree in culinary arts, Food Service Management, Business, or a related field
Experience working in a unionized environment
Knowledge of FoodPro menu management and Kronos or Time Clocks Plus (or similar food production management and timekeeping systems)
ACF Certification
Demonstrated business acumen in financial and human resource management
ACF - Chef Certification