The Senior Executive Chef provides strategic culinary leadership for Dining Services by overseeing food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues. Serving as the culinary ambassador for the department, this position leads and develops Executive Chefs, culinary managers, and specialized program areas while ensuring exceptional guest experiences, operational excellence, and alignment with organizational goals. The Senior Executive Chef collaborates closely with campus and community partners, including nutrition and sustainability teams, to advance initiatives related to allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship. This position provides direct supervision of the leaders responsible for the Bakery and Green Dining which include the Terp Farm, and the campus food pantry. Physical Demands This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time. Licenses/ Certifications Must have and maintain Prince George's County Maryland Certified Food Service Manager Certification and ServSafe Certification within 90 days of hire. Must have driver's license valid in Maryland with 5 points or less.

Minimum Qualifications Education:

Bachelor's degree from an accredited college or university.

Experience:

Eight (8) years of progressively responsible experience in culinary operations or food service management.

Other:

Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.

KNOWLEDGE, SKILLS, & ABILITIES

Knowledge of best practices in management of a high-volume food service operation. Knowledge of staff supervision best practices. Skill in oral and written communication. Skill in the use of Microsoft Office and Google Workspace products. Ability to interpret and apply policies, procedures, regulations, and laws. Ability to multitask while demonstrating a commitment to customer service. Preferences Experience in higher education dining, healthcare, hospitality, contract food service, or other complex multi-unit food service environments. Experience leading sustainability, local sourcing, farm-to-table, food recovery, food security, or environmental stewardship initiatives. Experience partnering with dietitians and nutrition professionals on allergen management and special dietary accommodation programs. Experience managing budgets, forecasting, purchasing, and food cost controls. Experience with employee engagement and leadership development programs. FoodPro knowledge.

Required Application Materials:

Cover Letter and Resume Best Consideration Date:

August 7, 2026