Refer a Friend or Colleague

Overview

Tufts Dining is a self-operated food service provider managing a comprehensive collegiate food service program on the Tufts University Medford-Somerville campus delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, faculty, staff and visitors in a fiscally responsible manner. Our team operates a progressive resident dining program for approximately 4000 students as well as responsive retail services and a distinctive university catering program serving the campus community totaling 5100 undergraduates, 1700 graduate students, and 2300 faculty, staff and administrators.

What You'll Do

• The Chef-Manager will be responsible for the effective management of the kitchen, food production stations and culinary staff in a retail dining unit.


• The Chef-Manager will provide leadership in the areas of food preparation and presentation, menu and recipe development, quality control, sanitation, food-borne illness prevention, inventory control, production forecasting and food and supplies ordering.


• Will monitor all food production procedures, directly supervise culinary staff and provide culinary skills training to all unit staff.


• Will foster creativity and productivity in employees through positive daily interactions and on-going coaching.


• Will ensure the timely service of consistently high quality and safe foods with the authentic flavors and
  appetizing appearance and within acceptable cost parameters.


• Will accomplish all this through effective production scheduling, ensuring proper preparation techniques, effective recipe and inventory management and successful communication with peers, staff and customers.


• The Chef-Manager will be expected to become proficient with Foodpro software.


• The Chef-Manager will work closely with front-of-house service staff to ensure proper food presentation and excellent customer service.


• As a member of the unit management team the Chef-Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining
  experience.

What We're Looking For

Basic Requirements:

• 5 years supervising staff in a high volume food production operation.


• Associates Degree in the Culinary Arts or an equivalent combination of education and related work experience.


• Computer competence including familiarity with food management/production systems and Microsoft Office.


• Some travel required for training and seminars to advance professional development.

Preferred Qualifications:

• ServSafe Certification.


• ACF Certification.


• Certificate of Allergen Awareness Training.

Special Work Schedule Requirements:

• Primary schedule is Monday-Friday. Weekend and/or evening work is expected during peak seasons.


• Schedule is subject to change based on the needs of the business.


• A 50-hourwork week is anticipated during school season.