Job Summary:
The Executive Chef provides culinary leadership and operational management for the Dumbarton Oaks Refectory, our communal meal program and space. This role is responsible for the planning, preparation, and service of high-quality, nutritionally balanced, seasonally appropriate meals for residential scholars, staff, and invited guests.
The Executive Chef oversees all Refectory culinary and front-of-house operations; manages food safety and sanitation compliance; administers the Refectory operating budget; supervises culinary staff; and ensures that the meal program reflects the institutional standards and hospitality expectations of Dumbarton Oaks and Harvard University.
The Executive Chef collaborates closely with Facilities, Events, and other institutional departments to support programmatic needs and special events.
Job-Specific Responsibilities:
Culinary Leadership and Food Service Operations:
- Plan and execute weekly lunch menus serving approximately 60+ guests daily, including vegetarian and vegan options.
- Design and execute 6–10 formal multi-course program-related dinners annually for approximately 10 guests per event.
- Maintain high standards of culinary excellence, nutrition, seasonality, and presentation.
- Oversee food purchasing, vendor relationships, and cost control, including retail and wholesale procurement.
- Provide hands-on culinary leadership as necessary to ensure operational excellence.
- Other duties as assigned.
Refectory Operations and Stewardship:
- Oversee day-to-day front-of-house and back-of-house operations.
- Maintain operational stewardship of the Refectory facility including kitchen, dining hall, serving areas, dish room, office space, and storage areas.
- Monitor kitchen equipment, furnishings, tools, and food inventory; request and coordinate equipment care/repair needs with appropriate equipment vender and/or with Facilities.
- Coordinate care of art and furniture with the Manager of the House Collection and Facilities.
- Monitor other campus catering spaces and equipment.
- Ensure service areas and food-contact surfaces meet sanitation standards.
- Ensure laundering of service linens by Refectory team.
Compliance and Safety:
- Ensure adherence to District of Columbia and federal food safety regulations.
- Maintain required food safety certifications and compliance documentation.
- Establish and enforce food handling, sanitation, and workplace safety procedures.
Financial and Administrative Management:
- Develop and administer the annual Refectory operating budget.
- Monitor food, supply, and labor costs to maintain fiscal discipline.
- Approve invoices and maintain accurate records of expenditures, menus, and guest counts.
- Provide financial forecasts and reporting as requested.
Personnel Management and Supervision:
- Interview, hire, train, and supervise Refectory staff.
- Approve Refectory staff payroll, leave records, and perform annual reviews.
- Foster a collaborative and service-oriented team culture.
Working Conditions:
Must be able to work flexible schedule including evenings and weekends as needed.
Physical Requirements:
Ability to lift up to 50 pounds.