_:n4ca21a40c75243d4b6498eea3fe847aexb0
<http://schema.org/description>
"<strong>Overview</strong> <br /> <br /> <p>Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus to a diverse population with a wide variety of food experiences, preferences and requirements. Our most important operating pillar is Food as a Solution and we are driven by a commitment to serve seriously delicious, accessible and sustainable food with world class hospitality. We know our work is important to the wellbeing of the campus community and strive to be the best, but never lose sight of how important it is to create a welcome, inclusive and respectful work environment. Our team provides a progressive resident dining experience as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2100 graduate students, and 2300 staff, faculty and administrators.</p> <br /> <strong>What You'll Do</strong> <br /> <br /> <ul> <li>The Associate Director for Culinary Excellence will inspire, lead and innovate as a Corporate Executive Chef, and must be committed to excellence with a desire to learn, grow and teach.</li> <li> Leadership: contributes to centralized planning, implementation and evaluation of overall Tufts Dining programs. Is a leader and mentor to a large and diversity-valued organization. <ul> <li>Ensures authentic culinary standards and techniques which reflect the Tufts community.</li> <li>Provides oversight for planning of all cycle and standard menus as well as special events.</li> <li>Plays a critical role in concept development, recipe testing, ingredient specification, supplier relations, quality and cost of food.</li> <li>Must be a great communicator, trainer and celebrator of people with a passion and hunger to be the best.</li> <li>Must be a multi-tasker who is well versed in using technology to simplify daily tasks and enable a world class hospitality experience.</li> </ul> </li> <li>Professional Relationships: develop and maintain an effective rapport for mutually beneficial business relationships.</li> <li> Financial: Responsible for assisting teams in delivering food and labor model targets. <ul> <li>Understands performance metrics, data, consumption and inventory trends; consistent focus on margin improvement.</li> </ul> </li> <li> Productivity: ensures effective execution and delivery of all food line products in the daily menu. <ul> <li>Maintains integrity of Tufts Dining standards in all food that is offered.</li> <li>Understands end to end supply chain and procurement process and systems; ensures only authorized suppliers are used.</li> <li>Serves as a member of the Senior Team and collaborates frequently with the other Associate Directors and Director to move the program forward.</li> </ul> </li> </ul> <br /> <strong>What We're Looking For</strong> <br /> <br /> <p> <strong>Basic Requirements:</strong> </p> <ul> <li>Knowledge and experience typically acquired through the completion of an Associate’s degree in culinary arts, hospitality management or related area on equivalent combination of education and experience and 5-7 year’s of experience in university dining or large, multi-unit on-site dining program.</li> <li>Experience planning residential menus as well as retail concepts, and for creation of menus used for high-end catered functions.</li> <li>Proven experience developing new concepts and working with leadership to create or renovate spaces to deliver these new concepts. Demonstrated abiltiyt to use performance metrics, data, consumption and inventory trends as well as customer feedback data to inform new programs.</li> <li>Responsibility for developing budgets for multiple units, and holding these units accountable for food and labor costs as defined</li> <li>A great communicator with excellent written and verbal communication skills. Uses effective interpersonal communication skills to motivate and inspire superior results.</li> <li>Experienced trainer who develops team members to increase their culinary skills and come together as effective teams.</li> <li>Demonstrated knowledge of HACCP principles, analytical cost control methods and analytical computer software systems</li> <li>Supervisor experience 3-5 years experience in a union environment.</li> </ul> <p> <strong>Preferred Qualifications:</strong> </p> <ul> <li>Bachelor’s degree in culinary arts, hospitality management with CEC or ACF affiliation</li> <li>Experience with food manufacturing, packaging and transport equipment and systems</li> <li>Cook chill operations and kosher food preparation experience</li> <li>Experience in a union work environment</li> </ul> <p> <br /> <strong>Special Work Schedule Requirements:</strong> <br /> Primarily on-site, must be able to work flexible hours with notice, including peak service periods of Matriculation, Graduation, Alumni Reunions and university events that may take place in the evenings or on weekends. </p> <p> </p> <p> <br /> <em> <strong>An employee in this position must complete all appropriate background checks at the time of hire, promotion, or transfer.</strong> </em> </p> <p> <br /> <em>Equal Opportunity Employer – minority/females/veterans/disability/sexual orientation/gender identity.</em> </p> <p /> <p />"
<https://jobboard.iamovers.org/jobs/17406530/executive-chef>