Full-Time Executive Chef

Role: Executive Chef overseeing culinary operations at a high-volume campus dining environment. 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; drive cost-effective purchasing; deliver a consistent, exceptional dining experience for students, faculty, and guests. Qualifications & Skills: Strong leadership and team management abilities; expertise in culinary operations, food safety, and sanitation; excellent communication and collaboration skills; ability to innovate menus and optimize costs; commitment to service, teamwork, and inclusivity.