Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford/Somerville-Fenway campuses delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.

The Chef Manager will be responsible for the effective management of the kitchen, food production stations, culinary operations and support staff in a retail unit. The Chef Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering. S/he will monitor all food production procedures, directly supervise culinary staff and provide culinary skills training and food service skills training to all unit staff. S/he will foster creativity and productivity in employees through positive daily interactions and on-going coaching. The chef manager ensures the timely service of consistently high quality and safe foods with the authentic flavors and appetizing appearance and within acceptable cost parameters. S/he will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory management and successful communication with peers, staff and customers. S/he will be expected to become proficient with FoodPro software. The Chef Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service. As a member of the unit management team, the Chef Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high quality dining experience.

Must demonstrate strong culinary skills with experience in recipe and menu development and general food service management. Must be able to effectively communicate both orally and in writing. Substantial experience with various food production equipment, culinary techniques and cuisines. Self-motivated and creative with a positive attitude. Must be detail-oriented, organized, and able to lead and direct a culinary staff of varied experience levels and be flexible as business demands. Must work well under time pressure and in a structured environment.

Basic Requirements:

• Must have a minimum of 5 years direct experience planning and preparing meals while overseeing a culinary staff in a restaurant, hotel or catering operation.
• Must have a high degree of expertise in various cuisines, all cooking methods, and with upscale food presentation including proven experience designing and executing plate and buffet presentation.
• Must have proven experience successfully leading a culinary staff in a logical, efficient, and fair manner.
• Must have comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines.
• Must be a team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production.
• Computer competence including familiarity with POS and food production systems and the Microsoft Office suite
• Must read, speak and understand English and have a working knowledge of food service math.
• Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive.

Preferred Qualifications:

• Associates degree in the Culinary Arts.
• Kosher food service experience.
• Experience in an institutional food service operation.
• Experience with cold food preparations and presentation.
• Previous experience as a Chef Manager or Executive Chef.

Special Work Schedule Requirements:
Schedule is subject to change based on the needs of the business and may be influenced by Jewish holidays and kosher catering needs 50+ work week is anticipated during the academic terms. Travel will occur in the form of professional development, advanced skills training, or to conduct research

An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.

Equal Opportunity Employer - minority/females/veterans/disability/sexual orientation/gender identity.