Culinary Director for Residential Dining Programs

Conditions. Workplace Diversity, LLC.; Cambridge (MA); On-site; USD 85,000 - 120,000; Full time

Benefits offered by this job

Tuition assistance

Commuter benefits

Medical insurance

Growth opportunities

Job summary

Harvard University in Cambridge is seeking a Chef de Cuisine to lead residential dining operations, ensure quality, and manage budgeted menus across HUDS facilities. You will guide a diverse culinary team, develop cycle menus, and orchestrate campus events, while upholding safety and sustainability standards.

The role requires strong leadership, food safety expertise, and a track record in collegiate dining management. On-site position with comprehensive benefits and growth opportunities.

Qualifications

• Minimum of 2 years relevant work experience.
• Associates or bachelor’s degree in Culinary Arts preferred.
• Proficiency with FoodPro Menu Management system.
• Experience managing in a unionized environment.
• ServSafe certification within six months of employment.
• Knowledge of Kronos timekeeping software.

Responsibilities

• Lead non-exempt culinary team in HUDS facilities while following safety rules.
• Ensure high standards via HUDS policies and quality assurance procedures.
• Develop and update cycle menus and recipes with HUDS team.
• Plan and execute both simple and complex campus events and breakfasts.
• Maintain kitchen equipment and space; submit repair requests as needed.
• Provide outstanding service and accommodate special dietary needs.
• Collaborate with management to implement unit sustainability goals.

Skills

Culinary management

Menu planning

Staff leadership

Budgeting

Food safety

Kitchen operations

Sustainability initiatives

Vendor relations

Education

Culinary degree

Tools

FoodPro Menu Management

Kronos timekeeping

Microsoft Office

ServSafe

Job description

Harvard University in Cambridge is seeking a Chef de Cuisine to lead residential dining operations, ensure quality, and manage budgeted menus across HUDS facilities. You will guide a diverse culinary team, develop cycle menus, and orchestrate campus events, while upholding safety and sustainability standards.

The role requires strong leadership, food safety expertise, and a track record in collegiate dining management. On-site position with comprehensive benefits and growth opportunities.