Executive Chef - Catering Dining

Overview Tufts Dining is a self-operated, mission-driven food service organization serving the Tufts Dining is a self-operated, mission-driven food service organization serving the Medford/Somerville and SMFA/Fenway campuses of Tufts University. We deliver high-quality, contemporary, and innovative dining and hospitality services, supported by a central kitchen, to a diverse community of 6500 undergraduates, 2100 graduate students, 2300 staff, 1,038 faculty, administrators and guests. As a leader in campus dining we offer: A progressive residential dining program focused on culinary excellence, nutrition, and sustainability. Innovative retail dining concepts that reflect global food trends and student preferences. A distinctive university catering program known for its creativity, service, and execution. Tufts Dining is committed to culinary diversity, sustainability, and fiscal responsibility. Our menus are thoughtfully crafted to reflect the cultural traditions, lived experiences, and dietary needs of our community. Joining Tufts Dining means becoming part of a collaborative, mission-driven team that values innovation, inclusivity, and service excellence. What You'll Do The Executive Chef Catering Dining is the senior culinary leader responsible for managing all aspects of food production, menu development, event execution, and hospitality services within Tufts University’s comprehensive catering program. This role executes the vision, mission, and standards of Tufts Dining through hands‑on leadership, staff development, fiscal responsibility, and strict adherence to food safety, sanitation, and regulatory requirements. The Executive Chef leads a unionized culinary team to deliver high-quality, innovative, and client‑focused catering experiences that support university events, conferences, special functions, executive hospitality, and community engagement while achieving operational, financial, and sustainability goals. What We're Looking For Basic Requirements: Associate’s degree in culinary arts or an equivalent combination of education and related work experience 7-10 years of progressive culinary experience, including at least 5 years managing large-scale catering, banquet, conference, hospitality, or special event operations in a university, hotel, convention center, corporate dining, or comparable environment Demonstrated experience managing complex event logistics and multiple concurrent catering functions Demonstrated supervisory and people‑management experience Strong culinary skills with experience in high-volume catering, banquet production, and event hospitality operations Experience creating customized menus for VIP events, conferences, donor functions, and executive hospitality Strong understanding of event costing, revenue management, and catering profitability metrics Experience coordinating culinary operations with event planners, clients, and campus stakeholders Proficiency with food management/production systems and Microsoft Word, Excel, and Outlook Excellent communication, organizational, time‑management, and multi‑tasking skill Preferred Qualifications: Bachelor’s degree in culinary arts, Food Service Management, Business, or a related field Experience working in a unionized environment. Knowledge of FoodPro menu management and Kronos or Time Clocks Plus (or similar food production management and timekeeping systems) ACF Certification Demonstrated business acumen in financial and human resource management Working Conditions: Catering dining environment with high‑volume and service demands Ability to work evenings, weekends, holidays, and extended hours during the academic year as required Exposure to temperature extremes, wet floors, noise, and industrial kitchen environments Fast‑paced campus setting requiring adaptability, collaboration, and calm decision‑making under pressure Standard Schedule: 50 hours per week Emergency Status: Critical Personnel This job involves responsibilities that are performed in an in‑person working environment Pay Range Minimum $89,100.00, Midpoint $111,500.00, Maximum $133,800.00 Salary is based on related experience, expertise, and internal equity; generally, new hires can expect pay between the minimum and midpoint of the range. #J-18808-Ljbffr The Friedman School of Nutrition Science and Policy