What You'll DoThe 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.
Please review the Application Instructions under "What We're Looking For" for specific guidance on submitting your cover letter. What We're Looking ForBasic Requirements:Knowledge and experience typically acquired by:
- 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
Application Instructions:- Please submit a brief cover letter describing your experience and interest in the Executive Chef, Catering Dining role. Candidates are encouraged to highlight relevant experience in culinary leadership, high-volume catering and event operations, menu development, team management, and hospitality services. You may also share what draws you to Tufts Dining and how your experience aligns with delivering innovative, inclusive, and exceptional dining experiences for a diverse university community.
We encourage concise, focused responses rather than general statements of interest.
Pay RangeMinimum $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.
