Executive Chef - Dining Services

Tufts University•Somerville, MA

4h•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.

Requirements

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

Responsibilities

Manage all aspects of food production, culinary operations, and special event preparation within a high-volume residential dining program.
Execute 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.
Lead a unionized culinary team to deliver a high-quality, innovative, and student-centered food program while achieving operational, financial, and sustainability goals.
Oversee all food production and culinary operations within a high-volume residential dining facility, ensuring consistently high standards in food quality, presentation, sanitation, safety, equipment use, and facility maintenance.
Provide visible leadership in allergy awareness and cross-contact prevention, ensuring safe service for students with food allergies and medically necessary dietary restrictions.
Plan, coordinate, and supervise daily meal production and service to meet the needs of a diverse residential student population.
Ensure proper allergen labeling, safe handling of special diet meals, and staff adherence to allergy-safe protocols.
Develop seasonal, cycle, and special menus in collaboration with the Corporate Executive Chef and Unit Manager, reflecting student preferences, cultural inclusivity, nutrition standards, and current food trends.
Incorporate best practices for allergy-aware menu planning, sourcing products that meet dietary criteria, and developing creative menu concepts for special diets.
Implement and monitor the FoodPro menu and inventory management system for food cost control, loss prevention, accurate forecasting, inventory audits, appropriate inventory levels, and food waste reduction.
Maintain accurate allergen information within systems and ensure responsible sourcing of specialty products for medically necessary diets within budget.
Assist in developing and managing the residential dining operating budget, including food and labor cost targets.
Monitor productivity, staffing patterns, and overtime to ensure alignment with operational and financial goals.
Provide leadership and direction to a diverse, unionized culinary workforce, fostering a positive, inclusive, and collaborative work environment.
Participate in recruiting, hiring, onboarding, training, coaching, and evaluating staff.
Complete probationary and annual performance evaluations, communicate performance expectations clearly, and administer corrective action.
Lead ongoing training in allergy awareness, cross-contact prevention, and proper preparation of meals for students with medically necessary dietary restrictions.
Ensure full compliance with city, state, and University regulations including HACCP, Environmental Health & Safety standards, Food Employee Illness Policies, and sanitation requirements.
Maintain accurate logs, audits, and records related to allergen management, labeling accuracy, and safe handling of special diet meals.
Implement and manage unit-specific sustainability initiatives, including waste reduction, responsible sourcing, and continuous operational improvement.
Integrate allergy-safe and special diet considerations into sustainability efforts.