About the job
Job Summary:
The Executive Chef is responsible for providing exceptional culinary leadership and managing operations at the Dumbarton Oaks Refectory, overseeing our communal meal program. This key position requires the planning, preparation, and delivery of high-quality, nutritionally balanced, and seasonally appropriate meals for residential scholars, staff, and invited guests.
The Executive Chef will manage all culinary operations and front-of-house services, ensuring compliance with food safety and sanitation standards, overseeing the Refectory's operating budget, supervising culinary staff, and upholding the hospitality standards expected by Dumbarton Oaks and Harvard University.
This role involves close collaboration with Facilities, Events, and other departments to facilitate programmatic needs and special occasions.
Job-Specific Responsibilities:
Culinary Leadership and Food Service Operations:
- Design and implement weekly lunch menus catering to approximately 60+ guests daily, including vegetarian and vegan options.
- Create and execute 6–10 formal multi-course dinners annually for around 10 guests per event.
- Maintain exemplary standards in culinary excellence, nutrition, seasonal ingredients, and presentation.
- Oversee food procurement, vendor relations, and cost management, including both retail and wholesale purchasing.
- Provide hands-on culinary leadership as needed to ensure operational excellence.
- Perform additional duties as assigned.
Refectory Operations and Stewardship:
- Manage daily front-of-house and back-of-house operations.
- Ensure comprehensive operational stewardship of the Refectory, including the kitchen, dining hall, serving areas, dish room, office space, and storage areas.
- Monitor kitchen equipment and inventory; coordinate maintenance and repairs with vendors and Facilities.
- Oversee care of art and furniture in collaboration with the Manager of the House Collection and Facilities.
- Ensure all service areas and food-contact surfaces meet sanitation standards.
- Supervise laundering of service linens by the Refectory team.
Compliance and Safety:
- Ensure compliance with District of Columbia and federal food safety regulations.
- Maintain necessary food safety certifications and compliance documentation.
- Establish and enforce procedures for food handling, sanitation, and workplace safety.
Financial and Administrative Management:
- Develop and manage the annual operating budget for the Refectory.
- Monitor food, supply, and labor costs to ensure fiscal responsibility.
- Approve invoices and keep accurate records of expenditures, menus, and guest counts.
- Provide financial forecasts and analysis to support budgetary decisions.