Executive Chef of Dining Services

Williams College; Williamstown (MA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Robust benefits package

Support for health and wellness

Job summary

A prominent educational institution in Massachusetts is seeking a strategic Executive Chef to oversee food service operations and culinary innovation. The ideal candidate will have at least five years of experience in food preparation and leadership, a degree or culinary certificate, and the ability to develop diverse menus for a large campus community. The position offers a salary range of $100,000 - $120,000 with a robust benefits package designed to support overall health and wellness.

Qualifications

• Minimum of five years of kitchen knowledge in food preparation and sourcing.
• Proven ability to train and lead a team.
• Advanced knowledge in culinary trends and dietary needs.

Responsibilities

• Lead menu and culinary development for a diverse student population.
• Oversee food safety standards and compliance.
• Manage kitchen staff training and operations.

Skills

Culinary innovation

Menu development

Leadership

Food safety and sanitation

Communication skills

Inventory management

Financial analysis

Education

Degree in food service or culinary certificate

Tools

Food Management System

Google Suite

Microsoft Office

Job description

Williams College is seeking a strategic and visionary Executive Chef to lead and manage all facets of food service operations and culinary innovation for our dynamic campus community.

Key Responsibilities

Menu and Culinary Development

• Develop recipes that meet the needs of a diverse student population and are adaptable to a large volume operation, including traditional American foods, vegan, vegetarian, international, and religious cuisine.
• Encourage culinary innovation by identifying and introducing new techniques to enhance food quality.
• Create innovative menus for special dinners and events, overseeing the menu management system for efficient recipe programming for all programmable equipment.
• Fully responsible for menu planning in collaboration with unit managers, 1st cooks, 2nd cooks, and retail supervisors for all dining venues.

Production and Operations Oversight

• Oversee the Mission Park Production Kitchen and Inventory Assistants, ensuring HACCP compliance during receiving and storage of deliveries.
• Supervise scratch and bulk production, as well as all campus events.
• Plan, communicate, and delegate responsibilities to ensure smooth operations across multiple dining units.
• Supervise and ensure the completion of proactive and responsive food ordering, receiving, waste reduction, and product management.

Food Safety and Dietary Compliance

• Uphold all food safety, sanitation, and workplace safety standards, ensuring that the team undergoes regular audits, training sessions, and coaching to comply with health and food safety regulations.
• Collaborate with the Dietitian to review and identify recipes for allergens and ensure specifications for gluten‑free and clean cuisine products.
• Work with Purchasing Agents and multiple vendors while ordering products to determine possible allergens, dietary factors, and religious dietary restrictions.
• Collaborate with vendors to establish product specifications and ensure allergen compliance.

Staff Management and Training

• Train First and Second Cooks, Cooks, Cook Assistants, and PSAs and other dining staff in culinary techniques, cooking procedures, and sanitation and safety associated with batch or bulk cooking.
• Collaborate closely with the Senior Director for Dining and Auxiliary Operations on coaching, performance management, and employee training initiatives.
• Set goals for the workgroup and develop organizational capability by reinforcing personnel performance and maintaining high guest service standards.

Communication and Strategic Partnerships

• Model teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests.
• Foster positive and transparent relationships with all campus stakeholders and build relationships to enhance collaboration with strategic partners.
• Lead monthly culinary meetings with chefs and managers to review upcoming events, purchasing, audit results, department goals, and initiatives.
• Hold regular meetings with primary and secondary vendors to strengthen partnerships and schedule weekly visits to all dining units to monitor operations.
• Limit product changes to stocked items to save costs while enhancing quality, and schedule weekly or bi‑weekly production meetings for efficient communication.

Financial and Inventory Management

• Oversee accurate monthly inventories and analyze financial reports to identify trends and issues in unit performance.
• Manage purchasing and food cost analysis to optimize supply and reduce costs, ensuring a consistent guest experience across all dining units.
• Provide oversight of the food budget and make necessary adjustments in response to volume and price fluctuations to maintain financial health in collaboration with the Director of Financial Planning for Dining and Auxiliary Operations.
• Coordinate semester food volume forecasts with vendors to ensure alignment on supply needs and costs.

Qualifications

Minimum Qualifications

• Minimum of five years of kitchen knowledge in food preparation, presentation, sourcing, and purchasing.
• Degree in food service or culinary certificate from an accredited school.
• Proven ability to train and lead a team.

Preferred Qualifications

• Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations.
• Proven ability to train and lead a team.
• Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask.
• Experience of progressively responsible leadership in a large volume non‑commercial food service, convention or hotel in a management capacity.
• Demonstrated knowledge of production requirements, human resources and fiscal management.
• Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel).
• Familiarity with Food Management System or other Food Service Software.
• ServeSafe certificate.
• Excellent verbal and written communication.

Location

Williams is a coeducational liberal arts institution located in the Berkshires of northwestern Massachusetts with access to Albany, Burlington VT, Boston, New York City, and Montreal. Distinguished by a reputation for outstanding and inclusive teaching and scholarship, academic excellence, and exceptional alumni loyalty, the college is committed to building and supporting a diverse learning community of approximately 2,100 undergraduates.

This position requires fully in‑person work. Remote work arrangements will not be available at this time.

Salary

Pay range: $100,000 - $120,000, commensurate with experience.

Benefits

This full‑time, year‑round position is eligible for Williams College’s robust benefits package designed to support you in your work and overall health and wellness. Williams College is committed to building a broadly diverse and inclusive community where members from all backgrounds can live, learn and thrive.

EEO Statement

Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable. Decisions regarding appointments, promotions, and conditions of employment comply with applicable federal or state law prohibiting discrimination based on race, color, sex, national origin, religion, age, disability, marital status, sexual orientation, gender identity or expression, ancestry, or military service. It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. Beyond meeting fully its legal obligations for non‑discrimination, Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn and thrive. As part of this commitment, we will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process please feel free to contact us via phone at (413) 597‑2681 or email at [e-mail].