Director of Culinary Operations

Short Description

Director of Culinary Operations – MIT

Lead, Create & Grow at One of the Most Prestigious Dining Programs in the World

Step into a role where culinary excellence meets purpose. As the Director of Culinary Operations at MIT, you’ll guide a dining program recognized globally for innovation, quality, and impact. This is your opportunity to shape the food experience for one of the world’s most brilliant and diverse campus communities.

You’ll join a high-performing culinary organization defined by teamwork, creativity, and exceptional standards. In this role, you’ll inspire passionate chefs and operators, advance a culture of culinary excellence, and help build an environment where people love to work, learn, and grow. This isn’t just a job—it’s a platform to showcase culinary leadership at the highest level, backed by a company deeply committed to your professional development and long-term success.

Why This Role Is Exceptional
A Great Environment at a World-Class Institution

MIT is synonymous with excellence and innovation. You’ll collaborate with talented teams in a positive, inclusive, and forward-thinking environment that values creativity, learning, and continuous improvement.

Grow With One of the Best Culinary Organizations

You’ll be part of one of the most elite dining programs in the country, with access to national culinary councils, advanced training, and well-defined career pathways—while leading at one of the most prestigious accounts in the world.

World-Class Culinary Standards

MIT Dining is known for scratch cooking, sustainability, wellness-focused menus, and exceptional food quality. You’ll elevate standards across all platforms, from residential dining to catering and high-profile campus events.

Union Experience That Matters

This role provides the opportunity to lead within a collaborative union environment—strengthening partnerships through fairness, consistency, and clear communication.

Job Summary

Key Responsibilities:
Culinary Leadership & Innovation

• Set and uphold elevated culinary standards across all dining venues.
• Drive menu innovation with a focus on seasonality, trends, and wellness.
• Uphold sustainability, corporate responsibility, and scratch-cooking principles.

Team Leadership & Development

• Mentor and support diverse culinary teams across multiple units.
• Build a culture rooted in respect, growth, collaboration, and creativity.
• Lead effectively within a unionized environment.

Operational Excellence

• Oversee consistent, efficient production across residential, retail, and catering operations.
• Ensure exceptional execution of high-profile events.
• Maintain safe, sanitary, and well-organized kitchens.

Financial Strategy

• Manage budgets, food cost, purchasing, and inventory.
• Identify efficiencies while supporting client and organizational goals.

Client & Campus Partnerships

• Collaborate with MIT stakeholders, campus leaders, and corporate culinary partners.
• Drive guest engagement, client satisfaction, and community-building initiatives.
• Present menu concepts and culinary vision with clarity and professionalism.

Food Safety & Compliance

• Ensure strict adherence to ServSafe®, HACCP, and internal safety standards.
• Build and reinforce a culture of safety, quality, and accountability.

Preferred Qualifications

• Culinary degree preferred; hospitality or food-service degree a plus.
• Proven success working in a unionized environment.
• 3–5 years of progressive culinary or multi-unit leadership experience.
• Strong leadership presence with the ability to inspire and develop teams.
• Expertise in catering, production, sanitation, costing, and culinary systems.
• Proficiency with digital tools and operational technology.
• Excellent communication skills and active ServSafe® certification.