Williams is a coeducational liberal arts institution located in the Berkshires of northwestern Massachusetts with access to Albany, Burlington (VT), Boston, New York City, and Montreal. Distinguished by a reputation for outstanding and inclusive teaching and scholarship, academic excellence, and exceptional alumni loyalty, the college is committed to building and supporting a diverse learning community of approximately 2,100 undergraduates. For more information, please visit: www.williams.edu
Under the direction of the Director of Dining, the Executive Chef collaborates with Operations Managers, Unit Managers, Supervisors, and First Cooks to develop, create, test and implement menus, offerings and culinary programming. Serves as the supervising manager of the Mission Park Production Kitchen, Bakery, and Inventory Assistants. The Executive Chef is responsible for the day-to-day management of kitchen personnel and culinary activities in our Bakery and supervising the operations manager of the Mission Park Production Kitchen's work consists of scratch, bulk production, produce preparation, catering, athletes grab and go items, and all campus events. This position provides oversight of recipe development and programming, consistency in production, quality, safety and sanitation, and ensures that cost controls are in place. The Executive Chef also provides daily supervision, coaching, performance management, employee training, and employee retention. The Executive Chef supports the organizational mission, providing support to the dining facilities in the following areas: food and ingredient specifications, production consistency, training programs, retail services, catering, and residential dining. Assists with the long- and short-term planning of Dining Services. Enforces objectives, policies, standards, and procedures of Dining Services. Contributes to a positive and harmonious work environment. This position oversees 1 Operations Manager, 1 Supervisor, 1 Lead as well as a staff of 7 bakers & inventory assistance workers and up to a budgeted amount of student workers.
The operating budget for these operations is approximately $14 million, and a staff of approximately 120 full-and-part-time staff who are led by a seasoned Director and senior management team.
The successful candidate will bring novel, on-trend national and international concepts to the college. The candidate will understand flavors and the mechanics to create and teach programs that incorporate those flavors in both large- and small-scale environments.
The candidate will have a broad world view with an eye towards sustainability when creating menu concepts, utilizing locally sourced products when possible/available. The Executive Chef will provide education, guidance, and counsel to sous chefs to ensure successful implementation of the department’s culinary vision.
Ensures compliance with Food Safety audits, observes and coaches, providing guidance to staff to ensure quality standards are being met
Plans, identifies, communicates, and delegates appropriate responsibilities and practices to team members to ensure smooth flow of operations, creates efficiencies in production and service areas and makes recommendations for equipment purchases.
Organizes, directs, and controls food preparation and service in a dining services operation which may include more than one unit. This includes food handling, portion sizes, and overall serving and presentation of food. Inspects food for taste, appearance, and consistency.
Identifies and introduces new culinary techniques
Inspects, ensures routine maintenance is performed, and communicates needs for maintenance or repairs of all supplies, equipment in work areas, Audits, trains, coaches, and ensures that the team complies with health and food safety standards and regulations
Supervises and/or ensures the completion of proactive and responsive food ordering, receiving, waste reduction, product management
Collaborates well with other managers, departments, and partners on campus. Listens and communicates well and model’s warm professionalism to their team, acts as a role model to staff during periods of high volume or unusual events and manages smooth transitions thereafter to keep the unit operating to standard and to set a positive example for the operation, sets goals for the workgroup, develops organizational capability, and models how we work together
Interviews, trains, supervises, performance manages, coaches, transfers, suspends, promotes, assigns work, rewards and disciplines alongside with the Associate Dining Director, Adjusts employee disputes within college policies along with Associate Dining Director
Team management and organization in assigning duties based on need for dining meals, events, etc.
Reinforces, coaches, and performance manages standards for personnel performance and guest service as well as directs the work of other employees, and evaluates employees engaged in cooking, food preparation, or service work.
Oversees accurate monthly inventories for areas under purview, utilizes management information tools and analyzes financial reports to identify and address trends and issues in unit performance
Report costs, understands budget, responds to budgetary directives
Provides oversight of the food budget and makes necessary adjustments in response to volume and price fluctuations consistent with attaining unit goals
Ensures positive and transparent relationships with all collaborations, builds relationships and fosters collaboration with strategic partners on campus, in industry, and fellow colleges and universities, Models teamwork, collaboration, and positive relationships with all colleagues, departments, vendors, partners, and guests
Minimum of five years of kitchen knowledge in food preparation, presentation, sourcing and purchasing.
Degree in food service or culinary certificate from accredited school
Proven ability to train and lead a team.
Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations.
Experience in personnel management including hiring, supervision, evaluation and succession planning.
Advanced verbal and written communication skills, and active listening, dynamic flexibility, critical thinking, and ability to multitask.
Experience of progressively responsible leadership in a large volume non-commercial food service, convention or hotel in a management capacity
Demonstrated knowledge of production requirements, human resources and fiscal management
Proficiency in basic computer applications (Google Suite, Microsoft Office, Word & Excel)
Familiarity with CBORD or other Food Service Software
Williams is committed to enriching its educational experience and culture through faculty and staff diversity. We expect the successful candidate to excel at working in a broadly diverse community regarding race, ethnicity, socioeconomic status, gender, nationality, sexual orientation, and religion. The successful applicant will have demonstrated success in building inclusive work cultures and teams.
Employment at Williams is contingent on the verification of background information submitted by the applicant, including the completion of a criminal record check, and education when applicable.
Beyond meeting fully its legal obligations for non-discrimination, Williams College is committed to building a diverse and inclusive community where members from all backgrounds can live, learn and thrive. As part of this commitment, we will ensure that persons with disabilities are provided reasonable accommodations. If reasonable accommodation is needed to participate in the job application or interview process, please feel free to contact us via phone at (413) 597-2681 or email at email@example.com.
Community Resources and Williams College websites:
Tulane traces its origins to 1834, when it was founded as the Medical College of Louisiana. It was renamed the University of Louisiana in 1847 and the legislature subsequently transferred it to the Board of Administrators of the Tulane Education Fund in 1884. With that transfer, Tulane University was established as a private, nonsectarian university and named in honor of benefactor Paul Tulane, a wealthy merchant who donated more than $1 million in land, cash, and securities “for the promotion and encouragement of intellectual, moral and industrial education.”
In 1886, the H. Sophie Newcomb Memorial College was established as Tulane’s college for women. The unified Newcomb-Tulane College today enrolls all full-time undergraduates at the University. The University has an operating budget of just over $1 billion and an endowment of $2 billion. The Tulane faculty totals over 1,200 full-time members with a staff of approximately 2,900.
Tulane University is a member of the prestigious Association of American Universities, and the Carnegie Foundation for the Advancement of Teaching ranks Tulane as a university with “very high research activity.” As such, it is... committed to the highest level of research. Tulane attracts an outstanding student body that is both intellectually curious and driven by community engagement. The University’s 8:1 undergraduate student-faculty ratio allows Tulane undergraduates to receive the personalized attention of a smaller liberal arts college along with the resources of a major research institution.
Additionally, Tulane offers over 200 graduate degree programs across nine schools. In 2006, Tulane became the first major research institution to require public service as a graduation requirement for undergraduates, which led to the Carnegie Foundation recognizing Tulane with its Community Engagement Classification. Tulane is also the most national university in the country, with its undergraduates traveling further to attend college, on average, than those of any other university. As such, it plays a valuable role in recruiting talent to New Orleans, as only 15% of Tulane’s students are from New Orleans, and about 20% of all Tulane graduates stay in Louisiana after graduation.
Tulane University continues its impressive ties with the New Orleans community and was recently named “the most engaged in the community” by the Princeton Review. Tulane University Student success is on an upward trajectory with a 94% retention rate and 88% graduate rate. The newest class of Tulane students is the most diverse yet, with students hailing from 49 states and territories, 36 countries, 41% identifying as people of color, 61% female, and a record-setting 10% are first-generation college students.
Student life is vibrant at Tulane. Known as the Green Wave, Tulane athletes compete in 16 sports in the American Athletic Conference. Within the last few years, Tulane has built several new facilities to accommodate athletes, including a new football stadium. There are more than 200 student organizations on campus. The extensive list of organizations includes the Tulane Undergraduate Assembly, which advocates for the entire undergraduate student body and works closely with Student Affairs. Similarly, the Graduate and Professional Student Association is the unifying body of Tulane’s graduate and professional divisions and is a vital partner to the Division. Another aspect of Tulane student life includes the Greek-letter organization community, comprised of 25 fraternities and sororities and over 3,100
members. The fraternity and sorority community is remarkably engaged with the university and New Orleans. With a two-year live-on requirement and 14 communities, including graduate student housing, over 4,500 residents from 49 states call Tulane’s campus home. The newly opened River and Lake Residence Halls, which are part of the ongoing Village project, are part of the largest capital investment in Tulane’s history that will transform student opportunities on the uptown campus. The next phase of the Village, with the addition of two more residence halls, is currently under construction and is expected to open in 2025. The retail operation on Tulane’s campus is robust and includes a food court in the Lavin-Bernick Center for University Life, 4 coffee shops, and 3 new locations that will open Fall 2024 near the Village.
Another notable community space is the Lavin-Bernick Center for University Life and The Commons, which serves as a hub for campus life that houses meeting space, campus programming, dining options, the Bookstore, student involvement opportunities, and many other student resources. The Commons serves as the centerpiece of the residential dining ecosystem with 1100 seats and serving on average (6000 meals) per day. The Green Wave Grill, located in the athletics zone on campus, serves as the secondary residential dining hall and training table for Tulane’s Division I sports program.