Harvard University
hospitality
ExecutiveChef(Annenberg)
“Executive Chef (Annenberg) at Harvard University. Skills: Culinary operations, Staff management, Financial oversight. Oversee culinary and operational aspects of dining facility. Manage daily culinary aspects of dining service program”
What You'll Achieve.
Achieve maximum customer satisfaction; Meet budgeted CPM at Annenberg and FlyBy; Uphold the vision and mission of HUDS and the University
Industry & Context.
Skilled in problem-solving; Conflict resolution
Ability to work evenings, weekends and holidays as needed, Subject to wet floors, temperature extremes, and excessive noise, Standing and walking for significant amounts of time is necessary, Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion, Ability to stand for extended periods of time, Ability and willingness to work nights, weekends, holidays, and be on-call as needed
What They're Looking For.
Must Have
Bachelor's degree or equivalent work experience required, Minimum of 5 years’ relevant work experience, Supervisory experience, Valid Massachusetts state driver's license
Nice to Have
Bachelor’s degree in Culinary Arts or a related field, At least 5 years of culinary management experience, preferably in a restaurant or hospitality environment with responsibility for developing a high-quality food program, business acumen, including experience with budgeting, financial management, and human resources, Demonstrated ability to deliver exceptional, customer-focused service, Excellent communication skills (verbal, written, interpersonal) and ability to work effectively with a diverse community and stakeholders, organizational, time management, and multi-tasking able to meet multiple deadlines and manage competing priorities in a fast-paced, changing environment, Calm, adaptable, and professional under uses sound judgment and can independently make well-reasoned business decisions, Skilled in problem-solving, conflict resolution, and negotiating successful outcomes with a diverse group of stakeholders, Proven experience managing in a unionized environment, Passion for food and familiarity with current culinary and dining trends, Proficiency in Microsoft Office (Word, Outlook, Excel), Operational knowledge of industrial kitchen equipment (e. g. , dishwashers, ovens, ventilation systems), Experience with food service applications and computerized menu management systems (e. g. , FoodPro), and workforce/timekeeping systems such as Kronos or similar, Ability to quickly learn and adapt to new systems and applications, Ability to obtain ServSafe certification within six months of employment, Ability and willingness to work nights, weekends, holidays, and be on-call as needed, Works professionally, ethically, and with committed to upholding the vision and mission of HUDS and the University
What You'll Do.
Oversee culinary and operational aspects of dining facility
Manage daily culinary aspects of dining service program
Lead culinary and service staff in dining location management
Ensure high standards for food
Coordinate and plan food production for catered events
Develop seasonal menus and food concepts
Implement and monitor FoodPro menu and inventory management
Ensure kitchen equipment is operational and submit repair requests
Implement and manage unit-specific sustainability goals
Ensure financial viability of labor and food cost
Meet budgeted CPM at Annenberg and FlyBy
Assist with annual operational budget management
Submit invoices and PCard documentation accurately
Ensure reporting and record-keeping per University standards
Encourage creative approaches to financial viability
Provide leadership to diverse team of staff
Develop and maintain positive working environment
Develop Chefs through production meetings and 1:1s
Develop and maintain positive relationships with staff
Develop and maintain professional relationships with Union Shop Stewards
Interview candidates and hire based on budget
Complete performance evaluations
Communicate performance expectations and work rules
Impose corrective action measures
Ensure compliant employment practices
Participate in grievance hearings and arbitrations
Maintain Kronos timekeeping system accurately
Process timecards and absence requests
Develop and implement staff training
Assist with new policy and procedure implementation
How You'll Work.
Team & Collaboration
Collaborate with Senior General Manager on menu development; Develop and maintain positive working relationships with relevant University personnel, students, and stakeholders; Work effectively with a diverse community and stakeholders; Collaborate with Human Resources on corrective actions and compliance; Collaborate with HUDS culinary team on training development
Communication Scope
Excellent communication skills (verbal, written, interpersonal)
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