Executive Chef – Campus Dining - Mid‑Senior Level

Executive Chef – Campus Dining (Mid‑Senior Level)

Key Responsibilities

• Lead daily culinary operations, ensuring strong food safety, sanitation, and production standards.
  

• Manage and mentor a team of 15–20 culinary staff, fostering development and accountability.
  

• Oversee procurement, purchasing, and cost‑effective ingredient sourcing.
  

• Develop menus that balance creativity, nutrition, and client preferences.
  

• Implement streamlined culinary systems to improve consistency and efficiency.
  

• Build strong relationships with campus partners through collaboration and service excellence.
  

• Support special events, catering, and seasonal conference dining as needed.
  

What You’ll Bring

• Extensive experience in high‑volume culinary operations.
  

• Proven leadership skills with the ability to coach and develop teams.
  

• Strong menu‑planning abilities and knowledge of current culinary trends.
  

• Solid organizational skills and comfort with kitchen technology and operational systems.
  

• Demonstrated ability to independently improve processes and productivity.
  

• ServSafe certification and working knowledge of HACCP.
  

Requirements

Requirements

• Associate degree or higher, or equivalent experience.
  

• 1–3 years of management experience.
  

• 1–3 years of related culinary experience.
  

• Must be able to work one weekend day and maintain schedule flexibility.
  

Additional Role Details

• Year‑round campus dining environment with multiple stations and diverse cuisines.
  

• No late‑night hours; dinner service typically ends around 7:30 PM.
  

• Ideal candidates show career stability, strong communication skills, and a passion for campus dining.
  

• No relocation assistance; candidates may relocate at their own expense.
  

• Interview process includes recruiter screening, onsite interview, and a chef tasting assessment.
  

Benefits