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. Leadership & Collaboration: Coach and develop culinary staff; collaborate with campus partners; support a culture of service, teamwork, and inclusivity. Additional Duties: Plan special events; manage vendor relationships; drive cost-effective purchasing; deliver a consistent, exceptional dining experience for students, faculty, and guests. Qualifications & Skills: Strong culinary leadership skills; experience in high-volume food service; ability to manage budgets and inventory; excellent communication and team development abilities; focus on safety and quality standards.