Executive Chef - Fay School

As the Executive Chef, you will be responsible for leading all culinary operations at Fay School, an independent, co-educational day and boarding school in Southborough, Massachusetts, serving approximately 450–500 students from Kindergarten through Grade 9. This hands-on leadership role requires a strong dedication to food quality, safety, innovation, and service excellence. You will oversee all aspects of the culinary team, manage kitchen operations, and collaborate closely with the school community to deliver a dining experience that meets the highest standards of nutrition, taste, and presentation. The position follows a Sunday through Thursday schedule, supporting both the academic week and the school’s boarding program.

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.