Executive Chef

Are you an experienced culinary professional with a passion for great food and strong leadership? We are looking for an Executive Chef to lead our campus dining team and deliver high-quality meals that make a difference in students' lives. In this role, you'll be responsible for managing daily kitchen operations, creating innovative menus, overseeing food preparation, managing staff, controlling food costs, and ensuring food safety standards are met. You'll have the opportunity to shape the culinary experience on campus and be part of a team that values creativity, teamwork, and excellence.

Job Responsibilities:

• Contribute to overall dining excellence by delivering high-quality food service operations and exceptional customer experiences.
• Develop and execute long-term strategic plans for the dining program, aligning operations with institutional goals, student preferences, industry trends, and best practices.
• Lead the design and implementation of innovative, diverse, and nutritionally balanced menus that accommodate dietary preferences, sustainability initiatives, and cost-management objectives.
• Oversee all operational functions, including staffing, procurement, inventory control, facility maintenance, and compliance with health, safety, and sanitation regulations.
• Develop and manage departmental budgets, ensuring fiscal responsibility, operational efficiency, cost control, and waste reduction while maximizing available resources.
• Recruit, lead, mentor, and develop managers and staff, fostering a collaborative culture focused on professional growth, accountability, and outstanding customer service.
• Continuously evaluate and enhance the dining experience by gathering customer feedback, resolving concerns, and implementing service improvement strategies to increase satisfaction.
• Establish and maintain strong relationships with vendors, local suppliers, campus stakeholders, and community partners to support seamless dining operations and collaborative initiatives.

Qualifications:

Culinary degree from an accredited institution and relevant professional certifications. Proven experience as an Executive Chef or in a high-level culinary leadership role. Comprehensive knowledge of culinary techniques, menu development, and food safety standards. Experience with higher level education food service and dining facility it preferred. Exceptional leadership, communication, and organizational skills. Ability to manage a diverse culinary team in a fast-paced environment. Proficient computer skills, including culinary software and Microsoft Office Suite.

Physical Requirements:

Ability to stand and walk for extended periods during long shifts. Frequent bending, reaching, stooping, and twisting. Ability to lift, carry, and move items weighing up to 50 pounds. Manual dexterity to handle knives, cookware, and kitchen equipment safely. Ability to work in a fast-paced, high-pressure kitchen environment. Tolerance for exposure to heat, steam, noise, and open flames. Ability to navigate tight kitchen spaces and multitask efficiently. Visual and sensory acuity to inspect food quality, presentation, and safety. Flexibility to work early mornings, late nights, weekends, and holidays as required.

Competitive Benefits:

Health/Dental/Vision Paid Time Off 401(k), matched up to 4%

Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts:

Hotels, Travel, Tickets, Restaurants Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person