Open To Work
Greg Hoff
North Reading,MA
Summary
Executive Chef with extensive experience managing high-volume corporate and institutional food service operations. Expertise in menu development, food cost control, procurement, HACCP compliance, and team leadership. Proven ability to optimize kitchen operations, uphold food quality standards, and deliver excellent service while controlling costs.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Chef Manager at Thermo Fisher Scientific
Cafe Services
Waltham, MA
02.2026 - Current
- Direct daily café operations, including food production, staffing, scheduling, customer service, and service quality.
- Develop breakfast and lunch menus, daily specials, and catering offerings while maintaining high standards for food quality, consistency, and presentation.
- Manage food and supply purchasing, inventory, deliveries, and vendor relationships to control costs and reduce waste.
- Process payroll and prepare weekly cost analyses and expense summary reports to monitor labor, food, and operating expenses.
- Lead and train kitchen staff, delegate responsibilities, and coordinate kitchen workflow to ensure efficient food preparation and service.
- Ensure compliance with food safety, sanitation, and allergen procedures while maintaining clean, safe, and properly functioning kitchen equipment.
Executive Chef at Fidelity Investments
Flik, Compass Group
Merrimack, NH
03.2020 - Current
- Managed multi-unit food and beverage operations, ensuring contract-aligned performance and providing leadership for 30 associates.
- Ensure HACCP compliance through daily station audits, weekly inventory controls, and monthly health and sanitation inspections, maintaining regulatory standards, and operational excellence.
- Lead the development and execution of monthly café cycle menus, aligning culinary strategy with food cost targets, and budget constraints.
- Direct food and beverage procurement, scheduling, and receiving to ensure quality, consistency, and operational efficiency.
- Analyzed kitchen performance and implemented operational improvements, enhancing service quality and operational efficiency.
Executive Chef At State Street Channel Center
Sodexo
Boston, MA
10.2015 - 03.2020
- Oversaw $3.5M multi-unit food and beverage operation, ensuring financial performance and compliance with contracts.
- Developed and launched promotional and seasonal menus aligned with pricing strategy, vendor programs, and product availability.
- Trained and managed kitchen personnel, directing culinary operations to achieve quality, safety, and service standards.
- Lead monthly operational audits and oversee HACCP, food safety, and physical safety training in alignment with corporate and regulatory standards.
Executive Chef At MIT Lincoln Laboratory
Sodexo
Lexington, MA
10.2012 - 10.2015
- Managed a $4M annual food and beverage operation across five retail outlets.
- Launched weekly farmers' market program, enhancing client access to locally sourced, fresh fruits and vegetables.
Executive Chef At State Street Financial Center
Sodexo
Boston, MA
10.2004 - 10.2012
- Led opening and operational launch of new Sodexo-managed facility, ensuring smooth transition and effective service delivery.
- Managed large-scale food production, overseeing preparation of 11,000 lunch meals for Boys and Girls Clubs summer program, meeting dietary needs and program goals.
Executive Chef At JFK School Of Government
Sodexo
Cambridge, MA
10.1998 - 10.2004
- Coordinated annual commencement luncheon for 4,000 attendees, achieving seamless execution and high service standards.
- Produced high-profile catering for distinguished guests, including U.S. Presidents and heads of state.
- Coordinated culinary purchasing for eight Boston-area properties, overseeing sourcing, vendor coordination, and cost management.
Executive Chef
Double Tree Guest Suites
Waltham, MA
08.1994 - 10.1998
- Collaborated with Master of Wine consultant to develop and launch curated Wine Dinner Series, elevating guest experience and increasing upscale dining engagement.
- Established and maintained on-site culinary garden to supply fresh fruits and vegetables, enriching daily specials and reinforcing farm-to-table menu offerings.
Banquet Chef
Omni Hotels
Boston, MA
10.1987 - 08.1994
- Directed banquet operations for events of up to 900 guests across 14 banquet rooms, coordinating culinary and service teams to ensure seamless execution of high-volume functions.
Education
Associate of Arts - Restaurant And Culinary Management
Moraine Park Technical College
Fond Du Lac, WI06.1986
Skills
Menu Engineering & Cycle Menus
Food Cost Control & P&L Management
Food Safety, HACCP & Compliance
Nutrition & Special Diets
Procurement & Vendor Management
Kitchen Technology & Production Systems
Multi-Unit F&B Operations
Team Leadership & Training
Certification
ServSafe Food Protection Manager Certification
Allergen Awareness & Food Allergy Safety Training
Allergen Awareness & Food Allergy Safety Training
Personal Information
Title: Executive Chef/Chef Manager
Timeline
Chef Manager at Thermo Fisher Scientific
Cafe Services
02.2026 - Current
Executive Chef at Fidelity Investments
Flik, Compass Group
03.2020 - Current
Executive Chef At State Street Channel Center
Sodexo
10.2015 - 03.2020
Executive Chef At MIT Lincoln Laboratory
Sodexo
10.2012 - 10.2015
Executive Chef At State Street Financial Center
Sodexo
10.2004 - 10.2012
Executive Chef At JFK School Of Government
Sodexo
10.1998 - 10.2004
Executive Chef
Double Tree Guest Suites
08.1994 - 10.1998
Banquet Chef
Omni Hotels
10.1987 - 08.1994
Associate of Arts - Restaurant And Culinary Management
Moraine Park Technical College