Executive Chef

Summary of Responsibilities

• Culinary Vision and Innovation:
  • Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts.
  • Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence.
  • Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations.
• Operations and Financial Management:
  • Develop, manage, and monitor departmental budgets, food costs, and labor expenses.
  • Oversee sourcing, purchasing, inventory management, and vendor partnerships.
  • Develop, implement, and continuously improve Standard Operating Procedures (SOPs).
• Leadership and Staff Development:
  • Directly manage and mentor Culinary Team.
  • Design, implement, and evaluate comprehensive training programs.
• Compliance and Safety:
  • Ensure strict adherence to health, sanitation, and food safety regulations.
  • Conduct and document regular audits.
• Cross-Functional Collaboration:
  • Collaborate with cross-functional partners on initiatives that support the mission, growth, and campus experience.
  • Maintain ongoing communication with students, guests, and stakeholders.
  • Refine menus, service models, and dining experience based on feedback and industry trends.

Qualifications

• Minimum of a 2 year associate degree in culinary arts or equivalent required.
• 4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college.
• Certified Executive Chef certification preferred.
• Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality.

Skills

• Ability to speak comfortably in public and to diverse audiences.
• Ability to build meaningful relationships with key partners.
• Master of knife handling, food preparation, and culinary techniques.
• Menu design and concepting.
• Team building and development.
• Highly refined palate and sensory evaluation skills.