Full-Time Executive Chef

Role: Executive Chef leading culinary operations in a high-volume campus dining setting. Responsibilities: Oversee food production, menu innovation, inventory, and quality standards. Ensure safety, sanitation, and regulatory compliance. Coach and develop culinary staff, collaborate with campus partners, and support a culture of service, teamwork, and inclusivity. Additional duties: Plan special events, manage vendor relationships, drive cost-effective purchasing, and deliver a consistent, exceptional dining experience for students, faculty, and guests. Qualifications & Skills: Strong leadership, culinary expertise, inventory management, cost control, and excellent communication skills. Ability to foster teamwork, ensure compliance, and uphold high standards in a fast-paced environment.