Massachusetts Jobs

Chef Manager remote type - In-Person locations - Mount Holyoke College - Main Campus time type - Full time Job no: R-0000001660 Full Time or Part Time: Full time In-Person, Hybrid, or Remote: In-Person Minimum Starting Rate of Pay: \$30.65 Rate of pay commensurate with experience Job Description: This position reports directly to the Sous Chef at Willits. The Chef Manager is The Chef Manager at Willits reports to the Sous Chef and oversees all hourly associates while assisting in daily food production, including taste, presentation, cooking techniques, and allergen safety. The role requires the ability to develop and motivate a culinary team and proficiency in computer applications related to ordering, inventory, and recipes. Building close relationships with management and staff is essential, along with a commitment to high-quality food production and flexibility to work nights, weekends, and holidays. Responsibilities: Production Management: Ensure quality, consistency, and presentation of all food; oversee food production methods and portion control. Leadership: Provide direction and supervision to kitchen personnel, motivating, disciplining, and evaluating staff. Training: Teach cooking basics to enhance taste, quality, and presentation. Menu Development: Assist in creative menu and recipe development, ensuring adherence to recipes. Cost Management: Collaborate with the Production Manager to maintain food costs within budget. Sanitation and Organization: Ensure cleanliness, proper rotation, and compliance with ServSafe standards; conduct monthly sanitation audits. Equipment Maintenance: Partner with the Production Manager to maintain kitchen equipment. Communication: Participate in management meetings and assist with recipe corrections. Waste Management: Track food waste through LeanPath and develop processes to reduce waste. Support Operations: Help Dining Services Managers with food labeling and day-to-day hands-on operations; cover for the Production Manager during absences. Supervision: Oversee Lead Cooks, Cooks, C/As, K/As, and student workers as assigned. Essential Qualifications: Experienced culinarian with a passion for food trends, particularly in a college setting, and knowledge of global cuisines and sustainability practices. Proven leadership in foodservice, capable of gaining visibility for initiatives. Strong supervisory and managerial skills with diverse teams, including performance monitoring and facilitation of reviews. Experience in university, environmental, or nonprofit sectors; ServSafe Certified. Excellent interpersonal skills for problem-solving and building consensus on sustainability goals; proficient in Microsoft Office or equivalent software.