Executive Chef - Dining Services

Somerville, Massachusetts

On-Site

Dining

23674

Job Description

Overview

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.

Please review the Application Instructions under "What We're Looking For" for specific guidance on submitting your cover letter.

What You'll Do

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 a high-quality, innovative, and student-centered food program while achieving operational, financial, and sustainability goals that support the residential campus experience.

Residential Culinary & Operational Leadership

Aligned with the department's strategic initiatives, the Executive Chef will 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 in accordance with Tufts Dining and University policies. Provide visible leadership in allergy awareness and cross-contact prevention, ensuring that all culinary practices support safe service for students with food allergies and medically necessary dietary restrictions.

Daily Meal Service Execution

Plan, coordinate, and supervise daily meal production and service to meet the needs of a diverse residential student population, ensuring accuracy, consistency, and timely execution across multiple meal periods. Ensure proper allergen labeling, safe handling of special diet meals, and staff adherence to allergy-safe protocols during all meal periods.

Menu Development & Student Engagement

In collaboration with the Corporate Executive Chef and Unit Manager, develop seasonal, cycle, and special menus that reflect student preferences, cultural inclusivity, nutrition standards, and current food trends while supporting Tufts Dining's residential dining model. Incorporating best practices for allergy-aware menu planning, sourcing products that meet dietary criteria, and developing creative menu concepts that accommodate special diets without compromising quality or the guest experience.

Inventory, Systems & Food Cost Control

Implement and monitor the FoodPro menu and inventory management system to ensure food cost control, loss prevention, accurate forecasting, weekly inventory audits, appropriate inventory levels, and proactive food waste reduction in a residential setting. Maintain accurate allergen information within systems and ensure that specialty products required for medically necessary diets are sourced responsibly and within budget.

Budget & Labor Management

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, including labor needs associated with allergy-safe production and special diet support.

People Leadership & Union Environment

Provide leadership and direction to a diverse, unionized culinary workforce. Foster a positive, inclusive, and collaborative work environment that emphasizes accountability, consistency, fairness, training, and professional development. Reinforce expectations for allergy awareness, safe food handling, and consistent execution of special diet protocols.

Staffing, Training & Performance Management

Participate in recruiting, hiring, onboarding, training, coaching, and evaluating staff. Complete probationary and annual performance evaluations, communicate performance expectations clearly, and administer corrective action in consultation with Human Resources and in compliance with collective bargaining agreements. Lead ongoing training in allergy awareness, cross-contact prevention, and proper preparation of meals for students with medically necessary dietary restrictions.

Health, Safety & Regulatory Compliance

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, including documentation related to allergen management, labeling accuracy, and safe handling of special diet meals.

Sustainability & Continuous Improvement

Implement and manage unit-specific sustainability initiatives aligned with Tufts Dining goals, including waste reduction, responsible sourcing, and continuous operational improvement. Integrate allergy-safe and special diet considerations into sustainability efforts, including responsible selection and reduction of waste associated with specialty ingredients.

What We're Looking For

Basic Requirements:

Knowledge and experience typically acquired by:

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

Preferred Qualifications:

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

Work Schedule Requirements:

This is an on-site position

Dining Centers and Catering are open 7 days a week. Working weekends, evenings, and holidays will be expected

A 50 hour work week is anticipated. This schedule is typically completed in five days with two days off

We require flexibility in scheduling, which may change based on business needs

Some travel may be required for training and seminars to advance professional development

Application Instructions:

Please submit a brief cover letter describing your experience and interest in the Executive Chef role. Candidates are encouraged to highlight relevant culinary operations, team leadership, service, or union experience. You may also share what draws you to Tufts Dining and your professional goals in a high‑volume residential setting.

We encourage concise, focused responses rather than general statements of interest.

Pay Range

Minimum $74,000.00, Midpoint $92,500.00, Maximum $111,000.00

Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range.