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Boston College Executive Chef/Campus Wide in Chestnut Hill, Massachusetts

Boston College Introduction

Founded in 1863, Boston College is a Jesuit, Catholic university located six miles from downtown Boston with an enrollment of 9,445 full-time undergraduates and 5,125 graduate and professional students. Ranked 35 among national universities, Boston College has 878 full-time and 1,201 FTE faculty, 2,750 non-faculty employees, an operating budget of $1.2 billion, and an endowment in excess of $2.8 billion.

Job Description

Executive Chef/Campus Wide

Basic Function and Responsibility:

Responsible for evaluation of cycle menus and new recipes for the three residential dining locations, menus for retail locations, and catering menus. This position will monitor culinary standards and dining innovation campus wide. Monitors the processes and procedures to produce allergy safe food, including staff training. Provides Serv Safe Food safety training. Supports production managers in determining the quantities of food necessary for preparation of menus, and supports production of food which will meet quality standards of the organization; promotes general customer satisfaction. Additionally, helps the Catering Production Manager plan, organize, and coordinate all food service activities within the President’s Dining Room and other VIP campus events, applying judgment and creative initiative to menus and staffing. Works daily with culinary team to promote current and accurate culinary techniques, safe food handling skills, and superior customer service standards. Develops, in conjunction with the Associate Director of Campus Food and Beverage standards for training for our culinary team across dining operations. Works with the Associate Director of Campus Food and Beverage to ensure that the highest standards of quality of food and beverage service is achieved consistently across all campus operations.

Characteristic Duties:

-·Assists in hiring, supervision, training, scheduling and with "due process" recommends disciplinary action of food production managers and culinary personnel and receivers.

-·Ensure that food production managers order all food and supplies required for service according to established procedures. Ensures that deliveries are received and of consistent high quality.

-Oversees sanitation and cleaning schedules for production areas across campus. Instructs employees in the proper operation, cleaning and maintenance of all relevant equipment and in safety measures to prevent accidents. Assists with the manager and other supervisors in establishing and maintaining these standards as they pertain to HACCP policies. Provide ServSafe training to all interested employees approx twice per year.

-Ability to work with FoodPro or other computer-based menu management system required.

-Responsible for supporting and reviewing the inventory of food and other designated supplies. Also responsible for the accurate posting of purchases and transfers on the inventory and daily purchase records.

·-Maintains records such as HACCP logs and past production records to be kept on file for future production needs and audits.

-Supervises food production to ensure the efficient delivery of food to all serving stations during meal hours using batch cooking techniques.

-Maintains established quality standards for daily operation as well as catered events.

-Utilizing our food pro software, provides all cooks and other production departments with standardized recipes and the training for the production of those recipes. Collaborate with Catering Production Manager to plan, develop, and execute all menus for the President’s Dining Room and other VIP events campuswide.

-Plan and assume maximum perfection and execution for all events of the President’s Office Involvement with client meetings regarding menus a possibility.

-In conjunction with the Associate Director of Campus Food and Beverage standards creates and facilitates catering training plan for BCDS.

-Monitors and establishes culinary standards and procedures and makes corrections when necessary in order to maintain highest catering standards.

-Evaluates and recommends production schedules & manning charts in keeping with budget guidelines

-Evaluates and takes part in menu design for players club, luxury boxes & training tables.

-Responsible for all new catering recipe development & testing.

-Leads monthly culinary production meetings

-Keeps current on food service trends in industry and regularly shares them with his production management staff across operations.

-Find opportunities for “pop up” events and special promotions to increase satisfaction and drive revenue growth

-Embrace menus of change with MCURC - Stamford/CIA

-Increase sustainability within menus whenever possible.

-Performs other related duties as assigned.



Education: Culinary degree, B.A., or equivalent combination of education and experience. NRA ServSafe Certificate required, Allergen Training and TIPS, demonstrated knowledge of large scale food production techniques as well as premium quality food preparation and food purchasing. Competency in recipe implementation into FoodPro or like systems. Five to ten years of food service experience is a must.

Skills: Excellent written and communication skills. Strong interpersonal skills for working with students and University community members.

-Knowledge of computer system and their application to food services system helpful.

-Professional experience and training on educating large groups for certifications.

-Experience in high volume dining

-Excellent demonstrated knowledge of sanitation and safety practices, including HACCP.

-Leadership required; must be a capable leader, with outstanding human relations skills, in order to coordinate and gain cooperation of a large number of individuals engaged in diverse activities which must be accomplished within specified time limits.

-Able to assess and define needs of hectic and dynamic catered events and high volume residential meal periods and able to prioritize and create action plans to address those needs.

-Working knowledge of human resource management

-Well versed in many aspects of hospitality industry.

-Able to maintain calendar of multi-tracked training programs.

Knowledge of Spanish language a plus

-Must have good driving record.

-Must possess a valid Massachusetts driver's license and be capable of driving up to a 25-foot fixed axle truck. Must be able to lift moderately heavy objects, up to 50 pounds, on an on-going basis.

Full-Time Equivalent Hiring Range: $80,100 to $100,100; salary commensurate with relevant experience.

Closing Statement

Boston College offers a broad and competitive range of benefits depending on your job classification eligibility:

  • Tuition remission for Employees

  • Tuition remission for Spouses and Children who meet eligibility requirements

  • Generous Medical, Dental, and Vision Insurance

  • Low-Cost Life Insurance

  • Eligibility for both University-Funded 401k and Employer-Sponsored 403b Retirement Plans

  • Paid Holidays Annually

  • Generous Sick and Vacation Pay

  • Additional benefits can be found on

Boston College conducts pre-employment background checks as part of the hiring process and requires all employees to be fully vaccinated for COVID-19. Boston College is an affirmative action, equal opportunity employer. In concert with our Jesuit, Catholic mission, Boston College is dedicated to the goal of building a culturally diverse and pluralistic faculty and staff committed to teaching and working in a multicultural environment and strongly encourages applications for women, minorities, individuals with disabilities, and covered veterans. To learn more about how BC supports diversity and inclusion throughout the university please visit the Office for Institutional Diversity at .

Boston College's Notice of Nondiscrimination can be viewed at .