Executive Chef (Annenberg)

Executive Chef Reporting directly to the Sr. General Manager, the Executive Chef oversees the culinary and operational oversight of the Annenberg residential dining facility and manages daily culinary aspects to provide maximum customer satisfaction to students, faculty, and university guests. Responsibilities Operational Management Lead a team of culinary and service staff in overall dining location management and large volume catering while ensuring compliance with all food and occupational safety rules and regulations. Implement HUDS and University quality assurance policies and procedures regarding food, sanitation, equipment and facility maintenance, safety, and more. Coordinate, plan, and supervise the production, plating, and presentation of food at all catered events. Collaborate with the Senior General Manager to develop and create seasonal menus and food concepts. Create recipes, food concepts, and platforms as part of senior culinary leadership. Operate and troubleshoot kitchen equipment such as dishwashers, ovens, refrigeration, exhaust, and ventilation systems. Implement and monitor FoodPro menu and inventory management system to ensure cost control and loss prevention, conduct weekly inventory audits, and maintain appropriate inventory levels. Manage unit-specific sustainability goals and programs. Fiscal Management Ensure financial viability of labor and food cost through realistic budgeting and P&L management. Develop and manage the annual operational budget, including labor and food cost goals. Submit invoices and PCard documentation per HUDS policy and audit for accuracy. Ensure all reporting complies with University standards and record-keeping policies. Encourage cost-reduction initiatives to improve financial viability. Employee and Labor Management Lead weekly production meetings and 1:1 sessions with chefs to develop their skills. Maintain professional relationships with staff through regular meetings and feedback. Coordinate with Union Shop Stewards and HR for compliance with the Collective Bargaining Agreement. Interview, hire, and evaluate employees as required. Implement corrective actions in consultation with HR while complying with Union agreements. Ensure accurate timekeeping in Kronos and process timecards and absence requests. Collaborate with the culinary team to develop relevant trainings and new policies. Working Conditions Ability to work evenings, weekends, and holidays as needed. Work may involve wet floors, temperature extremes, and excessive noise. Stands and walks for significant amounts of time. Physical Requirements Position involves long hours and diverse duties. Must lift approximately 20–30 pounds, bend, stoop, and perform other physical exertion. Ability to stand for extended periods. Qualifications Basic Qualifications Bachelor’s degree or equivalent work experience. Minimum of 5 years of relevant work experience. Supervisory experience. Valid Massachusetts state driver’s license. Additional Qualifications and Skills Bachelor’s degree in Culinary Arts or related field preferred. At least 5 years of culinary management experience, preferably in a restaurant or hospitality environment. Strong business acumen, including budgeting, financial management, and human resources experience. Exceptional customer-focused service delivery. Excellent communication skills (verbal, written, interpersonal). Strong organizational, time management, and multi-tasking skills. Calm, adaptable, and professional under pressure with sound judgment. Problem-solving, conflict resolution, and negotiation skills. Proven experience managing in a unionized environment. Passion for food and awareness of current culinary trends. Proficiency in Microsoft Office (Word, Outlook, Excel). Operational knowledge of industrial kitchen equipment. Experience with food service applications and computerized menu management systems (e.g., FoodPro). Experience with workforce/timekeeping systems such as Kronos or similar. Ability to quickly learn and adapt to new systems and applications. Ability to obtain ServSafe certification within six months of employment. Willingness to work nights, weekends, holidays, and be on-call as needed. Professional integrity and commitment to Uphold HUDS and University values. Standard Hours/Schedule 40 hours per week. Visa Sponsorship Information Harvard University is unable to provide visa sponsorship for this position. Pre-Employment Screening Identity, Education, Criminal, Motor Vehicle Record, Drug Test, CORI, References. Salary Grade and Ranges This position is salary grade level 057. Please view Harvard's Salary Ranges to see the corresponding salary range and related information. Benefits Generous paid time off including parental leave. Medical, dental, and vision health insurance coverage starting on day one. Retirement plans with university contributions. Wellbeing and mental health resources. Support for families and caregivers. Professional development opportunities including tuition assistance and reimbursement. Commuter benefits, discounts, and campus perks. EEO/Non-Discrimination Commitment Statement Harvard University is committed to equal opportunity and non-discrimination. The university seeks talent from all parts of society and the world and strives to ensure everyone at Harvard thrives. Harvard's equal employment opportunity policy prohibits discrimination on the basis of race, ethnicity, color, national origin, sex, sexual orientation, gender identity, veteran status, religion, disability, or any other characteristic protected by law. This policy and the non-discrimination policy help all community members participate fully in work and campus life free from harassment and discrimination. #J-18808-Ljbffr Harvard University