Executive Chef of Dining Services

Executive Chef

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.

The Executive Chef is responsible for ensuring the quality and consistency of food service operations at Williams College, reporting directly to the Assistant Vice President of Dining and Auxiliary Operations. This role involves collaborating with Operations Managers, Unit Managers, Supervisors, and First Cooks to develop, create, test, and implement menus, offerings, and culinary programming. The Executive Chef serves as the supervising manager of the Mission Park Production Kitchen and Inventory Assistants.

In addition to these responsibilities, the Executive Chef collaborates with various departments and vendors to establish transparent relationships and foster teamwork, while also managing food safety compliance and overseeing routine inspections. Key responsibilities include introducing new culinary techniques, conducting equipment maintenance, and auditing team performance to uphold health and food safety standards, particularly in the bakeshop and production kitchen. The role also encompasses proactive food ordering, inventory management, and budget oversight, ensuring financial health and alignment with unit goals. Regular production meetings facilitate effective communication, while strategic partnerships with campus entities and industry stakeholders enhance operational success.

Key Responsibilities

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 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.

• 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.

To Apply:

Application review will begin on April 28, 2026. Pay range is from $100,000 - $120,000, commensurate with experience.

A cover letter is required for your application to be considered. In the cover letter, please highlight your experience in managing diverse culinary teams and your commitment to creating nutritious and appealing meals tailored for students. Emphasize your ability to develop menus that cater to various dietary needs while promoting sustainability and local sourcing. Please submit a cover letter in a separate document in your application.

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.