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.
- Plan, communicate, and delegate responsibilities to ensure
smooth operations across multiple dining units.
- Supervise and ensure the completion of proactive and responsive
food ordering, receiving, waste reduction, and product
management.
Food Safety and Dietary Compliance
- Uphold all food safety, sanitation, and workplace safety
standards, ensuring that the team undergoes regular audits,
training sessions, and coaching to comply with health and food
safety regulations.
- Collaborate with the Dietitian to review and identify recipes
for allergens and ensure specifications for gluten-free and clean
cuisine products.
- Work with Purchasing Agents and multiple vendors while ordering
products to determine possible allergens, dietary factors, and
religious dietary restrictions.
- Collaborate with vendors to establish product specifications
and ensure allergen compliance.
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 associated with batch or bulk
cooking.
- Collaborate closely with the Senior Director for Dining and
Auxiliary Operations on coaching, performance management, and
employee training initiatives.
- Set goals for the workgroup and develop organizational
capability by reinforcing personnel performance and maintaining
high guest service standards.
Communication and Strategic Partnerships
- Model teamwork, collaboration, and positive relationships with
all colleagues, departments, vendors, partners, and guests.
- Foster positive and transparent relationships with all campus
stakeholders and build relationships to enhance collaboration with
strategic partners.
- Lead monthly culinary meetings with chefs and managers to
review upcoming events, purchasing, audit results, department
goals, and initiatives.
- Hold regular meetings with primary and secondary vendors to
strengthen partnerships and schedule weekly visits to all dining
units to monitor operations.
- Limit product changes to stocked items to save costs while
enhancing quality, and schedule weekly or bi-weekly production
meetings for efficient communication.
Financial and Inventory Management
- Oversee accurate monthly inventories and analyze financial
reports to identify trends and issues in unit performance.
- Manage purchasing and food cost analysis to optimize supply and
reduce costs, ensuring a consistent guest experience across all
dining units.
- Provide oversight of the food budget and make necessary
adjustments in response to volume and price fluctuations to
maintain financial health in collaboration with the Director of
Financial Planning for Dining and Auxiliary Operations.
- Coordinate semester food volume forecasts with vendors to
ensure alignment on supply needs and 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.
- Proven ability to train and lead a team.
- 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 Food Management System or other Food Service
Software
- ServeSafe certificate
- Excellent verbal and written communication
Location:
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.
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 for your application to be
considered. In the cover letter, please highlight your experience
in managing diverse culinary teams and your commitment to creating
nutritious and appealing meals tailored for students. Emphasize
your ability to develop menus that cater to various dietary needs
while promoting sustainability and local sourcing. Please submit a
cover letter in a separate document in your application.
This full-time, year-round position is eligible for Williams
College's robust benefits package designed to support you in your
work and overall health and wellness. Williams College is committed
to building a broadly diverse and inclusive community where members
from all backgrounds can live, learn, and thrive.
Please visit
http://careers.williams.edu to
apply.
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. Decisions regarding appointments, promotions, and
conditions of employment comply with applicable federal or state
law prohibiting discrimination based on race, color, sex, national
origin, religion, age, disability, marital status, sexual
orientation, gender identity or expression, ancestry, or military
service.
It is unlawful in Massachusetts to require or administer a lie
detector test as a condition of employment or continued employment.
An employer who violates this law shall be subject to criminal
penalties and civil liability.
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
hr@williams.edu.
To apply, visit https://wd5.myworkdaysite.com/en-US/recruiting/williamscollege/External_Career_Site/job/Williamstown-MA-Main-Campus/Executive-Chef-of-Dining-Services_JR10000001212.
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