Executive Chef

Compass Group•Cambridge, MA

13d•$100,000 - $110,000•Onsite

About The Position

Bon Appétit Management Company is seeking an experienced and people-focused Executive Chef to lead culinary operations at MIT's New Vassar Dining Hall. This is a highly visible leadership role within a dynamic residential dining program serving a diverse university community. As Executive Chef, you will oversee a team of approximately 70 culinary professionals in a unionized environment, guiding daily operations, developing talent, ensuring outstanding food quality, and fostering a culture centered on safety, collaboration, and continuous improvement. This position offers the opportunity to partner closely with clients, campus stakeholders, and dining leadership while shaping an exceptional guest experience. This role is primarily administrative and leadership-focused, requiring a strategic culinary professional who excels at coaching teams, managing complex operations, and creating an inclusive and engaging workplace.

Requirements

Progressive culinary leadership experience within high-volume foodservice, hospitality, higher education dining, healthcare, corporate dining, or similar environments.
Experience leading large, diverse teams and building a culture of accountability, collaboration, and development.
Strong understanding of food safety, sanitation, HACCP principles, and regulatory compliance.
Demonstrated ability to manage food costs, labor performance, purchasing, and operational budgets.
Experience supporting dietary accommodations, allergen management, and specialized nutrition programs.
Excellent communication and relationship-building skills with team members, clients, and stakeholders.
Proficiency with Microsoft Office, Outlook, and operational reporting systems.
Ability to balance multiple priorities while maintaining a guest-centered approach.
Associate degree in Culinary Arts, Hospitality Management, or a related field, or equivalent professional experience.
Experience within a unionized foodservice environment.
High-volume residential dining, university dining, or institutional foodservice experience.
Comprehensive knowledge of current culinary, sustainability, and dining trends.
Catering or special events experience.
ServSafe Certification or the ability to obtain certification.
Experience managing large-scale batch cooking and complex food production systems.

Responsibilities

Lead and support a team of approximately 70 culinary team members, supervisors, and kitchen leaders.
Create a positive, inclusive work environment that emphasizes employee engagement, professional development, and operational excellence.
Partner closely with clients and campus stakeholders to deliver an exceptional dining experience aligned with program goals.
Oversee food production, menu execution, quality standards, and presentation across high-volume dining operations.
Ensure compliance with all food safety, sanitation, health, and workplace safety regulations.
Develop and coach culinary talent through ongoing training, mentoring, and performance development.
Collaborate with front-of-house leaders to create a seamless guest experience and maintain strong client relationships.
Manage food, labor, and operational costs while maintaining quality and service standards.
Support dietary accommodation programs and ensure menus align with a variety of nutritional needs and preferences.
Monitor inventory levels, purchasing practices, and product utilization to promote responsible cost management and reduce waste.
Establish and maintain preventive maintenance, cleaning, and sanitation programs for all kitchen areas and equipment.
Utilize production reports, operational data, and financial metrics to drive continuous improvement.
Champion company initiatives focused on sustainability, wellness, safety, and guest satisfaction.