Chef Manager (Wellesley College)

Wellesley Fresh a division of AVI Foodsystems is seeking an experienced and passionate Chef Manager to lead culinary operations at the Bates Culinary Center on the beautiful Wellesley College campus.

The Bates Culinary Center serves breakfast lunch and dinner in a fast-paced recipe-driven scratch addition to daily dining operations the Chef Manager will oversee small events catering and weekly pop-up concepts while maintaining exceptional food quality and service.

Wellesley College serves approximately 2200 students across four Culinary Centers and three retail dining locations. Each Culinary Center offers a unique all-you-care-to-eat dining experience with a strong commitment to accommodating a variety of dietary needs including vegan vegetarian halal kosher gluten-sensitive and Top 9 allergen-free options. Experience working with diverse dietary programs is highly preferred.

The ideal candidate will have a strong background in higher education dining and experience working in a union environment. This role is responsible for leading a team of approximately 35 union employees while ensuring compliance with union policies overtime allocation bidding processes and employee qualifications. Strong organizational and computer skills are essential including experience with online ordering inventory management cycle menus menu development Microsoft Office shared documents and production planning. Success in this role requires the ability to manage multiple priorities meet deadlines forecast business needs and adapt to changing operational demands.

Duties & Responsibilities:

• Plan organize and direct the work of cooks and other culinary team members engaged in food preparation and service
• Lead daily operations of a high-volume scratch kitchen serving breakfast lunch and dinner
• Manage catering events pop-ups and special functions
• Oversee food ordering receiving inventory and cost controls
• Develop cycle menus and assist with menu planning
• Interview hire train coach and develop hourly team members
• Ensure compliance with food safety sanitation and regulatory standards
• Maintain adherence to union policies procedures and labor agreements
• Assist in budgeting forecasting and operational planning
• Evaluate operational procedures and implement improvements to increase efficiency and service quality

Requirements:

• Formal culinary degree preferred
• 3 years of chef or culinary management experience
• Higher education dining experience preferred
• Union management experience strongly preferred
• Experience leading motivating and developing teams
• Proven ability to manage budgets and control food costs
• Strong organizational computer and communication skills
• Ability to work Tuesday through Saturday

Benefits:

• Competitive salary based on experience
• Health dental vision and life insurance
• 401(k) with company match
• Paid vacation sick time and holidays
• Consistent TuesdaySaturday schedule
• Uniforms and meals provided
• Free parking
• Excellent training growth and advancement opportunities

We conduct pre-employment drug testing. EOE.