Executive Chef Of Dining Services

Executive Chef Of Dining Services

JR10000001212
Williamstown, MA (Main Campus)

Williams College is seeking a strategic and visionary Executive Chef to lead and manage all facets of food service operations and culinary innovation for our dynamic campus community.

The Executive Chef is responsible for ensuring the quality and consistency of food service operations at Williams College, reporting directly to the Assistant Vice President of Dining and Auxiliary Operations.

Key Responsibilities:

Menu and Culinary Development

• Develop recipes that meet the needs of a diverse student population and are adaptable to a large volume operation, including traditional American foods, vegan, vegetarian, international, and religious cuisine.
• Encourage culinary innovation by identifying and introducing new techniques to enhance food quality.
• Create innovative menus for special dinners and events, overseeing the menu management system for efficient recipe programming for all programmable equipment.
• Fully responsible for menu planning in collaboration with unit managers, 1st cooks, 2nd cooks, and retail supervisors for all dining venues.

Production and Operations Oversight

• Oversee the Mission Park Production Kitchen and Inventory Assistants, ensuring HACCP compliance during receiving and storage of deliveries.
• Supervise scratch and bulk production, as well as all campus events.

Food Safety and Dietary Compliance

• Uphold all food safety, sanitation, and workplace safety standards.
• Collaborate with the Dietitian to review and identify recipes for allergens.

Staff Management and Training

• Train First and Second Cooks, Cooks, Cook Assistants, and PSAs and other dining staff in culinary techniques, cooking procedures, and sanitation and safety.

Financial and Inventory Management

• Oversee accurate monthly inventories and analyze financial reports.
• Manage purchasing and food cost analysis to optimize supply and reduce costs.

Qualifications:

Minimum Qualifications: Minimum of five years of kitchen knowledge in food preparation, presentation, sourcing, and purchasing. Degree in food service or culinary certificate from an accredited school. Proven ability to train and lead a team.

Preferred Qualifications: Advanced knowledge in food preparation, culinary trends, vegetarian, vegan and special dietary needs, allergy awareness and sanitation regulations. Experience of progressively responsible leadership in a large volume non-commercial food service. Proficiency in basic computer applications. ServeSafe certificate.

Location: This position requires fully in-person work. Remote work arrangements will not be available at this time.

To Apply: Application review will begin on April 28, 2026. Pay range is from $100,000 - $120,000, commensurate with experience. A cover letter is required. Please visit careers.williams.edu to apply.