Chef Manager (Wellesley College)

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
• Aid 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
• Prior proven ability to manage budgets and control food costs
• Strong organizational, computer, and communication skills
• Ability to work Tuesday through Saturday