Chef Manager, Full-time (Wellesley College) in Wellesley, MA at AVI Foodsystems, Inc Employee Network

Job Description

Wellesley Fresh, a division of AVI Foodsystems, is looking to hire a Chef Manager for the Campus Culinary Center at the prestigious Wellesley College.  The Culinary center is open for Breakfast, Lunch, Dinner and “late night” (closed at 10pm).  This is a fast paced, recipe based, scratch kitchen.  Candidates should be able to manage small events, catering and pop-ups on a weekly basis.

The College has 2200 students, 4 Culinary Centers and 3 retail locations. Each Center offers different dining options during its continuous, “all you care to eat” program.  Vegan, vegetarian, halal, kosher, gluten sensitivity and other top 9-allergen options are also available. A strong understanding of these practices would be beneficial. 

Candidates should have knowledge of culinary operations in Higher Education and Union experience. Must be able to manage a staff of 35 Union employees and understand Union policies and procedures as well as allocation, bids and qualifications.  Strong computer skills are important for online ordering with multiple vendors, cycle menus, menu development, inventory, email, excel, word, shared documents and pre and post production. The ability to meet deadlines, order ahead and adjust, based on business, is necessary.

Schedule is 5 days a week, Sunday through Thursday.  Candidate will be required to open one day a week and close one day a week. Benefits include Vacation, health, dental, vision, sick time, set schedule, uniforms, meals, 401k, parking. Salary is based on experience and very competitive.

Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.

Duties & Responsibilities:     

• Plan, organize and direct the work of cooks and other team members engaged in the procurement, storage, preparation and serving of food
• Assist in preparation of budget estimates and justifications for the food service program
• Plan and direct the ordering, receiving and accounting of all food products, supplies and equipment for food operation
• Evaluate existing operational methods and procedures of food service program for effectiveness and efficiency, initiating changes as necessary
• Interview, select, manage and develop hourly team members
• Oversee the food safety to ensure full compliance with federal, state and other regulatory agencies
• Participate in the development and adherence of policies and procedures for the food service program
• Ordering and inventory of product