Rebecca’s Culinary Group is seeking an Executive Chef responsible for all Food and Beverage operations in Boston/Greater Boston area. This candidate, along with a culinary team, leads food production in a campus setting to include student/faculty café, conference spaces, and on campus catered events.

Essential Functions

• Leads culinary staff in preparation of all food for student cafe, conference spaces, and on-site catering.
• Demonstrates commitment to quality and overall guest experience.
• Maintains high standards for food served to our customers.
• In leadership of team, able to write and price creative menus.
• Must have experience planning, prepping, and executing events of up to 500 guests.
• Must present well and make positive contribution to sales process during tastings and customer meetings.
• Communicates and maintains excellent relationships with clients, customers, vendors, school stakeholders, senior management and corporate staff.
• Maintains sanitary kitchen in accordance with HACCP program.
• Works within strict company COVID protocols to mitigate risk to guests and staff.
• Acts with agility in rapidly changing public health and regulatory environment.
• Leads by example to create safe and sanitary kitchen and dining space for the college community.
• Oversees development of creative and varied menus for students and guests.
• Able to accommodate allergy and dietary preferences with interesting options. Familiar with international cuisines and willing to expand student’s palate’s with new choices.
• With GM, responsible to manage kitchen in line with budgetary expectations.
• Manages food and labor costs to budget.
• Works to offer competitive and accurate pricing for catered events.
• Oversees inventory, and internal reporting as required.
• Communicates with GM and clients about menu pricing to achieve financial targets. Anticipates staffing needs, and plans to meet demand.
• Purchases food in accordance with company guidelines, maintains proper inventory, and enforces loss control procedures.
• Is an example and leader to kitchen staff including multiple Kitchen Managers and Sous Chefs.
• Oversees recruiting, hiring, training and development of culinary staff in accordance with company policy and employment law.
• Provides annual reviews to all direct reports, and trains subordinate managers to do likewise.
• When necessary disciplines staff in accordance with policy.
• Creates and maintains a safe and positive work environment for all staff by enforcing safety processes, anticipating potential safety issues, and fixing potential sources of injury.
• Assists colleagues at other locations as need arise.
• Attends occasional company-wide meetings and management trainings.
• Cultivates strong relationship and builds rapport with client contacts.
• Willing to adapt menus, budgets, staffing, and practices in accordance with all reasonable requests.
• As part of an academic community, is a resource to the institution and collegial with all community members.
• Represents Rebecca’s and client with highest levels of integrity and discretion. Upholds the values of both Rebecca’s and the client.

Required Experience and Qualifications

• 10 years progressive kitchen experience, including at least 5 as Executive Chef
• Demonstrated success managing kitchen in large volume restaurant or institution
• Demonstrated success executing high end events
• Professional appearance and manner
• ServSafe, Allergen, and CPR Certified

Preferred Education and Experience

• Culinary Degree
• Experience in School or other Large Institution