Executive Chef (On-site)

Hiring range: $83,000 - $96,300. Offers are determined based on final candidate qualifications and experience.

This posting will remain open until filled with initial applicant review expected on or around August 26, 2026. This position is fully on-site.

About the organization

The University of California, Merced, is the newest of the University of California system's 10 campuses and one of the youngest universities to be designated an R1 research university. With approximately 9,100 undergraduate and graduate students, UC Merced is a smaller, more intimate campus while equipped and staffed as a cutting-edge, 21st-century research institution. Offering bachelor's, master's, and doctoral degree programs, UC Merced has strong research and academic partnerships and a growing community in the heart of the San Joaquin Valley.

Ranked in the top 30 among the best public universities in the nation by U.S. News and World Report and #1 for social mobility by the Wall Street Journal, UC Merced provides world-class educational opportunities to dynamic and enterprising students. In partnership with UC San Francisco, UC Merced has launched a medical education program to supply the Valley with culturally competent healthcare providers. The campus enjoys a special connection with nearby Yosemite National Park, leads in sustainability, and accelerates economic development in the region.

About the role

The Executive Chef, under the general direction of the Director, oversees one or more areas of operation, including residential dining, retail food services, catering, and the commissary. This role plans, organizes, directs, and manages a quality dining operations program, serving as a technical leader in the culinary field. The Executive Chef researches, develops, and implements menu items, recipes, production processes, and strategy while supervising, training, and evaluating operations staff in food safety, production, planning, and execution.

Responsibilities

• Oversee dining services operations, continually assessing and improving processes and procedures.
• Plan and develop service operations while ensuring compliance with food handling, preparation, and service standards for quality assurance, safety, and security.
• Supervise food production and service delivery, maintaining high-quality standards.
• Develop and implement exceptional food production and customer service standards, including sanitation standards to meet all health codes.
• Lead staff training programs in food preparation, presentation, customer service, sanitation, and safety.
• Direct menu planning and recipe development, creating menus for food service operations and developing recipes for production testing and culinary evaluation.
• Manage personnel, including recruitment, hiring, performance evaluations, professional development, and disciplinary actions.
• Provide guidance on complex and sensitive issues, assign work, and monitor team progress.
• Oversee budgetary responsibilities within cost per meal and general cost guidelines, including food procurement, receiving, and inventory control.
• Develop quality control programs to ensure optimal product quality.
• Collaborate on sustainability programs focusing on recycling, organic and locally grown foods, water conservation, responsible purchasing, waste awareness, food recovery, nutrition management, and community involvement.
• Monitor maintenance and repair needs in all kitchen and production areas to ensure functionality, safety, and sanitation.

Requirements

• Bachelor’s degree in a related area and 5 years of related experience, or 9 years of equivalent experience if no degree.
• 5 years of culinary management experience, preferably in a college or university environment with independent decision-making for menu planning, customer service, staffing, and financial management.
• Serve Safe Certification or equivalent (or to be obtained within 6 months of employment).
• CCC certification with the American Culinary Federation or equivalent (preferred).

Skills

• Advanced knowledge in food preparation, nutrition, special needs, and sanitation regulations.
• Advanced verbal and written communication in English, active listening, dynamic flexibility, critical thinking, and effective time management.
• Advanced decision-making and reasoning skills, with the ability to develop original ideas to solve problems.
• Intermediate computer application skills, including online scheduling and time/attendance software.
• Advanced interpersonal and leadership skills to guide personnel at all levels.
• Demonstrated ability to maintain accuracy in recipe files using automated menu management systems.
• Proven culinary and management performance in high-volume food services.
• Experience directing total culinary operations across multiple retail and residential food facilities of varying sizes and complexity.
• Demonstrated experience in managing staffing tables, scheduling, and forecasting inventory, production, and ordering.
• Ability to develop cycle menus with input from staff, student groups, surveys, and industry trends.
• Experience producing diverse, cost-effective, and trend-conscious menus for catering, retail, and residential operations.
• Ability to conduct focus groups and preview tastings for new menu items.
• Experience developing specialized and customized catering menus based on customer requests.
• Demonstrated ability to write accurate recipes, records, reports, and correspondence.
• Skill in maintaining positive customer and employee relations, handling sensitive or confidential information appropriately.
• Ability to work effectively and cooperatively in a diverse team setting.
• Experience in specifying, ordering, receiving, storing, securing, and distributing food, supplies, and equipment for large, complex operations.
• Demonstrated experience managing multiple inventories, auditing, and identifying potential programs and solutions.

Benefits

A background check is required for this position.