Executive Chef, Campus Dining & Allergy-Safe Innovation

The Friedman School of Nutrition Science and Policy; Somerville, Northern (MA, KY); Hybrid; USD 74,000 - 111,000; Full time

Benefits offered by this job

Restaurant d'entreprise

Job summary

Tufts Dining in Somerville, MA is seeking an Executive Chef to lead a high-volume residential dining program on campus. This role requires hands-on leadership, strong nutrition and safety standards, and collaboration with unionized staff to deliver student-centered menus.

Responsibilities include managing food production, inventory, budgeting, and staff development, with a focus on allergy-aware practices and sustainability. This position is on-site with weekend/evening shifts expected.

Qualifications

• Associate's Degree in culinary arts or equivalent.
• 7–10 years in culinary operations; 5+ in management of large-scale operations.
• Demonstrated supervisory and people-management experience.
• Strong culinary skills with menu development and large-scale production.
• Proficiency with food management systems and MS Office.
• Excellent communication, organizational, time-management, and multi-tasking skills.

Responsibilities

• Oversee all food production and culinary operations in a high-volume residential dining setting.
• Plan and supervise daily meal production and service; ensure allergen labeling and safe handling.
• Develop seasonal menus with student engagement; incorporate allergy-safe practices.
• Manage inventory, food cost control, forecasting, and waste reduction.
• Budget and labor management; supervise unionized staff; lead training.
• Ensure health, safety, and regulatory compliance; HACCP adherence.

Skills

Culinary leadership

Staff management

Menu development

Food safety & HACCP

FoodPro/Kronos familiarity

MS Office (Word/Excel)

Communication skills

Education

Associate's degree in culinary arts

Bachelor's degree in culinary arts (preferred)

Tools

FoodPro

Kronos / Time Clocks Plus

Job description

Tufts Dining in Somerville, MA is seeking an Executive Chef to lead a high-volume residential dining program on campus. This role requires hands-on leadership, strong nutrition and safety standards, and collaboration with unionized staff to deliver student-centered menus.

Responsibilities include managing food production, inventory, budgeting, and staff development, with a focus on allergy-aware practices and sustainability. This position is on-site with weekend/evening shifts expected.