Full-Time Executive Chef

Role: Executive Chef overseeing culinary operations in 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. Key Duties: Coach and develop culinary staff, collaborate with campus partners, plan special events, manage vendor relationships, and drive cost-effective purchasing. Deliver a consistent, exceptional dining experience for students, faculty, and guests. Qualifications & Skills: Strong leadership and culinary skills, experience managing high-volume food service operations, excellent communication, and teamwork abilities. Focus on service, inclusivity, and maintaining high standards of safety and quality.