Executive Chef – Private Boarding School

Central Massachusetts

Position Summary

The Executive Chef is responsible for leading the culinary team and ensuring high-quality food production for all dining operations at a private boarding school. This includes residential student dining, faculty and staff meals, catering, and special events. The Executive Chef develops menus that emphasize nutrition, wellness, and sustainability, while also reflecting the diversity and preferences of the school community. This role provides hands-on leadership in the kitchen, ensuring food safety, staff training, and consistency in presentation and flavor.

About the Role

We are seeking an experienced, creative, and service-driven Executive Chef to lead the culinary operations at this location. This individual will be responsible for executing a high-quality, student-focused dining program that emphasizes nutrition, variety, sustainability, and excellence in food presentation. Additionally, they will have the opportunity to create a lasting impact on the health, wellness, and community life of the students. This position reports to the General Manager.

Key Responsibilities

·        Lead, train, and inspire a diverse culinary team to deliver exceptional dining experiences for students, faculty, staff, and guests.

·        Plan and execute seasonal, balanced menus that accommodate a wide range of dietary needs and preferences, including vegetarian, vegan, allergen-free, and culturally diverse options.

·        Manage all back-of-house operations, including food preparation, kitchen safety, sanitation, and compliance with health regulations.

·        Oversee food purchasing, inventory, and cost controls to ensure budget adherence and minimize waste.

·        Partner with the General Manager to implement dining programs that enhance community engagement and align with the school’s mission and values.

·        Develop and execute menus for special events, VIP functions, and catering needs on campus.

·        Foster a positive, collaborative kitchen culture that supports professional development and teamwork.

·        Champion sustainability initiatives such as local sourcing, scratch cooking, and waste reduction.

Qualifications

·        Culinary degree or equivalent professional training required.

·        Minimum of 5–7 years of progressive culinary leadership experience, preferably in education, hospitality, or contract foodservice.

·        Servsafe and Allergen Awareness certifications required.

·        Proven ability to manage budgets, labor, and food costs effectively.

·        Excellent leadership, organizational, and communication skills.

·        Passion for working in an educational environment and contributing to student well-being.

Benefits

·        Medical, Dental & Vision

·        Paid Time Off

·        401K Plan

·        Life & AD & D Insurance

·        Short & Long-Term Disability