Chef Manager (Wellesley College)

Wellesley Fresh, a division of AVI Foodsystems, is seeking an experienced and passionate Chef Manager to lead culinary operations at the Bates Culinary Center on the beautiful Wellesley College campus.

Work schedule will be Tuesday, Wednesday, and Friday 9:15 AM to 7:15 PM; Thursday is 7 AM to 5 PM; and Saturday will be 8:45 AM to 6:45 PM. Off days will be Sunday and Monday.

The Bates Culinary Center serves breakfast, lunch, and dinner in a fast-paced, recipe-driven scratch kitchen. In addition to daily dining operations, the Chef Manager will oversee small events, catering, and weekly pop-up concepts while maintaining exceptional food quality and service.

Wellesley College serves approximately 2,200 students across four Culinary Centers and three retail dining locations. Each Culinary Center offers a unique "all-you-care-to-eat" dining experience with a strong commitment to accommodating a variety of dietary needs, including vegan, vegetarian, halal, kosher, gluten-sensitive, and Top 9 allergen-free options. Experience working with diverse dietary programs is highly preferred.

The ideal candidate will have a strong background in higher education dining and experience working in a union environment. This role is responsible for leading a team of approximately 35 union employees while ensuring compliance with union policies, overtime allocation, bidding processes, and employee qualifications. Strong organizational and computer skills are essential, including experience with online ordering, inventory management, cycle menus, menu development, Microsoft Office, shared documents, and production planning. Success in this role requires the ability to manage multiple priorities, meet deadlines, forecast business needs, and adapt to changing operational demands.

Duties & Responsibilities:

• Plan, organize, and direct the work of cooks and other culinary team members engaged in food preparation and service
• Lead daily operations of a high-volume scratch kitchen serving breakfast, lunch, and dinner
• Manage catering events, pop-ups, and special functions
• Oversee food ordering, receiving, inventory, and cost controls
• Develop cycle menus and assist with menu planning
• Interview, hire, train, coach, and develop hourly team members
• Ensure compliance with food safety, sanitation, and regulatory standards
• Maintain adherence to union policies, procedures, and labor agreements
• Assist in budgeting, forecasting, and operational planning
• Evaluate operational procedures and implement improvements to increase efficiency and service quality

Requirements:

• Formal culinary degree preferred
• 3+ years of chef or culinary management experience
• Higher education dining experience preferred
• Union management experience strongly preferred
• Experience leading, motivating, and developing teams
• Proven ability to manage budgets and control food costs
• Strong organizational, computer, and communication skills
• Ability to work Tuesday through Saturday

Benefits:

• Competitive salary based on experience
• Health, dental, vision, and life insurance
• 401(k) with company match
• Paid vacation, sick time, and holidays
• Consistent Tuesday–Saturday schedule
• Uniforms and meals provided
• Free parking
• Excellent training, growth, and advancement opportunities

We conduct pre-employment drug testing. EOE.