EXECUTIVE CHEF II

Pay

Salary range: $68,000–$75,000 per year.

About the role

Join as the Executive Chef supporting a vibrant boarding school community of students, faculty, and staff. Reporting to the Director of Dining, this hands-on leadership role oversees culinary operations for a 7-day-a-week dining program serving fresh, high-quality meals in a single dining venue. The Executive Chef will lead and develop a team of culinary professionals, fostering a culture of collaboration, respect, innovation, and excellence. Responsibilities include menu development, food quality and safety, budgeting, inventory management, staff training, and creating an exceptional dining experience that reflects the diverse tastes and dietary needs of the campus community.

Responsibilities

• Plan regular and modified menus according to established guidelines
• Follow standardized recipes, portioning, and presentation standards
• Complete and utilize daily production worksheets and waste log sheets
• Taste completed meals to ensure quality
• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
• Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas; ensure kitchen staff follows and completes schedules as assigned
• Maintain inventory of food and non-food supplies to stay within established guidelines while assuring necessary product is available when needed
• Make all decisions regarding utilization of leftover food products staying within Company guidelines
• Comply with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follow facility, department, and Company safety policies and procedures, including occurrence reporting
• Participate in and attend departmental meetings, staff development, and professional programs as appropriate

Requirements

• A.S. degree or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High-volume, complex foodservice operations experience highly desirable
• Institutional and batch cooking experience
• Hands-on chef experience required
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Experienced with computers: Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and Internet
• ServSafe certification highly desirable

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)
• Paid Parental Leave
• Personal Leave

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.

Schedule

7-day-a-week dining program; hands-on leadership role with full-week operational oversight.