Executive Chef, Culinary Development and Research

Career Summary

The Executive Chef, Culinary Development & Research supports the implementation of departmental culinary initiatives across Residential Dining, Retail, Catering, Commissary, and auxiliary food service operations. This role involves recipe development, product testing, menu implementation, and rollout of new dining concepts.

Responsibilities

• Culinary Development Research & Program Implementation:

  • Serves as a department resource supporting culinary innovation through recipe development, product testing, menu implementation, and rollout of new dining concepts.
  • Supports research, evaluation, and implementation of new products, menu items, culinary techniques, and emerging food trends.
  • Develops and maintains computerized menu management systems including recipe creation, recipe revisions, product substitutions, yield validation, forecasting support, production documentation, location assignments, and standardization processes.
  • Trains production staff, managers, and culinary teams in new recipes, menu concepts, equipment utilization, food presentation, food safety, production techniques, and Food Management systems compliance.
  • Maintains awareness of industry trends, higher education dining programs, and emerging culinary practices through conferences, professional organizations, and continuing education.
  • Supports creation and maintenance of training materials, production documentation, and written operational resources.
  • Ensures adherence to departmental standards, established policies, food safety procedures, HACCP requirements, recipe compliance, and operational expectations through training, observation, coaching, and implementation support.
  • Identifies inconsistencies in execution, production methods, documentation, and compliance with established procedures and provides recommendations for corrective action.

• Training, Rollout Support & Operational Standardization:

  • Provides ongoing training, mentorship, and implementation support to production staff, managers, and culinary teams.
  • Develops and conducts training related to new recipes, menu concepts, equipment utilization, food presentation, food safety, production techniques, and Food Management systems compliance.
  • Supports successful adoption of new culinary programs through hands-on coaching, troubleshooting, quality assurance, and follow-up with operational teams.
  • Maintains substantial in-field presence to support implementation periods associated with newly introduced programs and concepts.
  • Supports creation and maintenance of training materials, production documentation, and written operational resources.
  • Maintains standardization of recipes, production methods, and presentation expectations to improve consistency across multiple service locations.

• Culinary Operations Support & Cross-Functional Deployment:

  • Provides flexible culinary and administrative support to Dining operations including Catering, Commissary production, Retail outlets, Dining Halls, conferences, and special events.
  • Supports culinary execution for major events, production surges, staffing shortages, training initiatives, and implementation of new concepts requiring additional operational presence.
  • Maintains recipes, specifications, production documentation, and menu systems supporting operational continuity.
  • May participate directly in production, training table activities, event support, and campus initiatives requiring culinary expertise.
  • Conducts periodic review of implementation outcomes, recipe execution, and adherence to approved operational standards.

• Leadership, Collaboration & Program Support:

  • Supports the Senior Executive Chef through implementation of culinary priorities, program rollout, and execution of department initiatives.
  • Maintains productive working relationships with Unit Managers, Production Managers, Procurement, Nutrition, Sustainability, and Dining leadership.
  • Participates in departmental meetings, UC systemwide collaborations, vendor engagements, and professional organizations.
  • Provides feedback regarding implementation outcomes, operational barriers, and opportunities for improvement.

• Administrative Support and Personnel Development:

  • Participates in interviews, onboarding, and development of production staff as requested.
  • Assists with training documentation, SOP development, job aids, and maintenance of implementation materials.
  • Supports development of staff competencies through practical training, mentorship, and reinforcement of production standards.
  • Maintains records, reports, and compliance documentation associated with culinary programs and implementation activities.

Qualifications

• Bachelor's degree in Culinary Arts, Hotel Management, or a related field.
• Minimum of 5 years of experience in a similar role, preferably in higher education dining services.
• Proven ability to develop and implement new menu concepts and culinary programs.
• Experience with computerized menu management systems and recipe creation.
• Strong organizational skills and ability to manage multiple projects simultaneously.
• Excellent communication and interpersonal skills, with the ability to work effectively with diverse groups of people.
• Ability to maintain confidentiality and adhere to food safety and sanitation regulations.
• Valid California Food Handler Certification.

Benefits

• Medical, Dental & Vision Care Insurance Plans
• UC Retirement Plans
• Group Term Life Insurance
• Legal Insurance
• Pet Insurance
• Paid Holidays plus accrued vacation and sick leave
• Meal Allowance