Executive Chef - University Dining

Role: Executive Chef overseeing culinary operations in a high-volume campus dining setting. Responsibilities: Lead food production, menu innovation, and kitchen teams; manage inventory, food costing, and quality standards; ensure safety, sanitation, and regulatory compliance. Additional duties: Coach and develop culinary staff; collaborate with campus partners; plan special events; manage vendor relationships; control costs through purchasing strategies; deliver exceptional dining experiences for students, faculty, and guests. Qualifications: Strong leadership, culinary expertise, and ability to manage high-volume operations. Excellent communication, team-building, and customer service skills are essential. Skills: Food safety and sanitation knowledge, menu development, cost management, staff coaching, and collaboration skills with multiple stakeholders.