Executive Chef and Operations Manager

6 days ago


Somerville, Massachusetts, United States Tufts University Full time
About the Role

We are seeking a highly skilled and experienced Executive Chef and Operations Manager to join our team at Tufts University. As a key member of our dining services team, you will be responsible for the overall management of our culinary operations, ensuring the delivery of high-quality food and exceptional customer service to our students, faculty, and staff.

Key Responsibilities
  • Leadership and Management: Provide strategic leadership and direction to our culinary team, ensuring the effective management of kitchen operations, food production, and staff supervision.
  • Culinary Excellence: Develop and implement menus, recipes, and food production plans that meet the diverse needs and preferences of our customers, while maintaining high standards of quality, safety, and presentation.
  • Operations and Logistics: Oversee the planning, coordination, and execution of food production, inventory management, and supply chain logistics to ensure efficient and cost-effective operations.
  • Customer Service: Foster a culture of exceptional customer service, working closely with front-of-house staff to ensure seamless service delivery and high customer satisfaction.
  • Team Development: Provide coaching, training, and development opportunities to culinary staff, promoting a culture of continuous learning and improvement.
  • Compliance and Safety: Ensure compliance with all relevant food safety, health, and regulatory requirements, maintaining a safe and healthy work environment for all staff and customers.
Requirements
  • Education and Experience: Bachelor's degree in Culinary Arts or related field, with a minimum of 5 years of leadership experience in high-volume kitchen operations.
  • Culinary Skills: Proven expertise in culinary techniques, menu development, and food production, with a strong understanding of cook-chill technology and food safety protocols.
  • Leadership and Management: Demonstrated ability to lead and manage high-performing teams, with strong communication, coaching, and problem-solving skills.
  • Business Acumen: Strong understanding of food service operations, including inventory management, supply chain logistics, and financial management.
  • Communication and Interpersonal Skills: Excellent verbal and written communication skills, with the ability to build strong relationships with staff, customers, and stakeholders.
Preferred Qualifications
  • Certifications: ServSafe Certification, ACF Certification, or equivalent.
  • Education: Advanced degree in Culinary Arts or related field.
Work Schedule and Requirements
  • Work Schedule: 50-hour work week, with flexibility to work varied shifts, including weekends and evenings.
  • Travel: Occasional travel required for training and professional development.

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