Executive Chef

Position: Executive Chef

Location: Stow, MA

Duration: Permanent / Full Time

Salary: $90-$115k/Annual

Job Summary:

• As the Executive Chef, you will lead all culinary operations in a hands-on role focused on food quality, safety, innovation, and service excellence. You will oversee kitchen operations, manage a team of culinary associates, and partner closely with the school community to deliver a dining experience that meets the highest standards of nutrition, taste, and presentation at Tabor Academy, a college-preparatory high school offering both boarding and day options, serving just over 500 students in grades 9–12.

Key Responsibilities:

• Lead all culinary functions including menu planning, food preparation, recipe development, and service execution.
• Lead food and labor costs; maintain budget compliance and implement cost control strategies.
• Purchase food and kitchen supplies; run vendor relationships and maintain accurate inventory.
• Ensure compliance with all food safety, sanitation, and allergy protocols; uphold HACCP standards.
• Recruit, train, and mentor culinary team members, encouraging a culture of excellence, safety, and continuous learning.
• Collaborate with marketing and culinary teams to launch seasonal menus and promotional programs.
• Support special events and catering functions, ensuring high-quality food and detailed execution.
• Supervise back-of-house operations to ensure cleanliness, organization, and compliance with company and regulatory standards.
• Works in tandem with Director of Dining to engage in associates performance management and prepare and conduct annual performance evaluations.

Preferred Qualifications:

• Culinary degree or equivalent professional training preferred.
• 3–5 years of dynamic culinary management experience, preferably in high-volume foodservice or catering environments.
• Confirmed ability to lead food and labor costs while maintaining quality standards.
• Strong leadership, organizational, and interpersonal skills.
• Experience in scratch cooking, menu innovation, and staff development.
• Passion for food quality, safety, and crafting outstanding dining experiences for students and school communities.
• Proficiency with kitchen operations software and Microsoft Office Suite (Word, Excel, Outlook).
• ServSafe Certification preferred.