Full-Time Executive Chef

About the Role

Oversee culinary operations in a high-volume campus dining setting, leading food production, menu innovation, and kitchen teams while managing inventory, costing, and quality standards. Ensure safety, sanitation, and regulatory compliance.

Responsibilities

• Lead food production, menu innovation, and kitchen teams
• Manage inventory, costing, and quality standards
• Ensure safety, sanitation, and regulatory compliance
• Plan and execute special events
• Manage vendor relationships and drive cost-effective purchasing
• Ensure a consistent, exceptional dining experience for students, faculty, and guests

Leadership & Collaboration

• Coach and develop culinary staff
• Collaborate with campus partners
• Support a culture of service, teamwork, and inclusivity

Qualifications & Skills

• Strong culinary expertise
• Proven leadership abilities
• Knowledge of food safety and sanitation
• Excellent communication skills to foster teamwork and service excellence