Experience Level: Mid–Senior
Experience Required: 3+ Years
Education Level: Bachelor’s Degree
Job Function: Management
Industry: Hospitality
Total Positions: 1
Relocation Assistance: Yes
Visa Sponsorship: Not Available
This role is ideal for a culinary leader who thrives in a high‑volume, fast‑paced environment and excels at supporting teams, elevating food quality, and driving operational excellence. The Executive Chef oversees a large, multi‑unit dining program that includes residential dining, retail concepts, concessions, and catering services.
Schedule: Sunday–Thursday, 12 PM–10 PM
The Executive Chef provides culinary leadership across a large, diverse operation. Responsibilities include menu planning, culinary program execution, staff training, and oversight of catering from planning through event execution. This role requires strong leadership, creativity, and the ability to maintain high standards across multiple service areas.
Culinary Operations Leadership — Implement and coordinate all culinary functions, ensuring consistency and quality.
Team Training & Supervision — Direct and train cooks, utility staff, and culinary teams.
Food Quality & Production Standards — Ensure all food preparation meets operational and safety standards.
Catering & Retail Oversight — Manage catering operations and support retail food service areas.
Client & Customer Satisfaction — Maintain strong relationships and deliver exceptional service.
Financial Management — Monitor food and labor costs and adjust operations to meet budget goals.
Safety & Compliance — Manage food safety and physical safety programs.
Ensure culinary standards, recipe compliance, and food quality across all units.
Utilize automated systems for inventory, ordering, production, and management.
Lead menu development, concept creation, and implementation of new culinary programs.
Drive innovation to meet the diverse tastes and needs of the campus community.
Strengthen customer loyalty by identifying needs and recommending appropriate solutions.
Strong communication skills and the ability to lead a large, diverse culinary team.
Excellent organizational skills with a detail‑oriented, task‑focused approach.
Hands‑on leadership style with the ability to train and mentor staff effectively.
Proven success managing food and labor costs, along with strong computer and HACCP skills.
Bachelor’s Degree or equivalent experience.
3+ years of management experience in culinary or food service operations.
Experience in environments such as restaurants, catering, institutional dining, concessions, or multi‑unit food service programs.
Medical, dental, and vision insurance
401(k) retirement plan with company match
Paid time off — vacation, sick time, holidays
Tuition reimbursement
Employee assistance program — mental health, counseling, wellness
Professional development & leadership training
Meal benefits or meal allowance
Relocation assistance — for eligible roles
Career advancement pathways — strong internal promotion culture
Life insurance & disability coverage
Flexible spending accounts (FSA) / HS