Executive Chef - Catering Dining

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. 

Basic 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.