EXECUTIVE SOUS CHEF - Montclair State University - Montclair, NJ

Executive Sous Chef / Chef Manager – Campus Dining

This is a great opportunity to join a dynamic and growing organization in a high-visibility campus dining environment. We are seeking a growth-minded Executive Sous Chef / Chef Manager to lead a smaller residential dining hall serving 1,000–1,200 students daily.

This role is ideal for a chef who thrives in diverse, multi-concept environments and is passionate about global cuisine, sustainability, and operational excellence.

Key responsibilities include:

• Leading the full culinary and food service operation, including inventory management, ordering, and receiving; food and labor cost control; menu planning and execution across 20+ global cuisines.
• Driving exceptional dining experiences with a focus on quality, variety, and presentation.
• Managing and developing culinary teams while maintaining high standards of food safety, sanitation, and efficiency.
• Overseeing P&L accountability and contributing to overall financial performance.
• Implementing and leading zero-waste and sustainability initiatives, including local sourcing strategies, waste reduction programs, and responsible purchasing practices.
• Maintaining strong operational systems for inventory accuracy and product utilization.

What we're looking for includes:

• Passion for multi-cultural cuisine and innovative dining programs.
• Proven ability to manage high-volume campus or hospitality operations.
• Strong leadership presence with a focus on team development and engagement.
• Hands-on, execution-focused leader comfortable in both kitchen and management roles.

Preferred qualifications include:

• Minimum 3 years of culinary management experience in contract food service, campus dining, fine dining, or high-volume restaurant settings.
• Experience with inventory control and purchasing systems, food & labor cost management, and high-volume, multi-station service models.
• Strong knowledge of food and catering trends, production, sanitation, and presentation standards.
• HACCP knowledge required.
• ServSafe certification preferred.
• Experience with exhibition / interactive cooking highly desirable.

Why this role stands out includes:

• Exposure to 23 diverse cuisines / concepts in one location.
• Opportunity to lead meaningful sustainability initiatives.
• High-impact role feeding a large student population daily.
• Clear growth path within a well-established organization.

Apply to Gourmet Dining today!