Campus Executive Chef

Compass Group•Springdale, AR

5d•$100,000 - $120,000

About The Position

As the Campus Executive Chef, you will lead all culinary operations across a dynamic complex environment, overseeing multiple dining venues, cafés, conference services, catering programs, and large-scale special events. This highly visible leadership role is responsible for delivering exceptional food experiences while fostering a culture of culinary excellence, innovation, safety, and hospitality. The Campus Executive Chef serves as the culinary leader for the account, partnering with operations, hospitality, conference services, and client stakeholders to create memorable dining experiences that reflect current trends, diverse consumer preferences, and organizational goals. This position requires flexibility to support evenings, weekends, holidays, and high-profile events as business needs dictate.

Requirements

Degree in Culinary Arts or equivalent combination of culinary training and professional experience.
Progressive culinary leadership experience within high-volume food service, hospitality, campus dining, hotels, conference centers, corporate dining, or catering operations.
Experience leading complex culinary programs that include cafés, conference services, catering, and special event execution.
Demonstrated success managing large teams in fast-paced, multi-outlet environments.
Experience developing menus and culinary programs that drive engagement and guest satisfaction.
Strong financial acumen with knowledge of food cost management, labor planning, forecasting, and inventory controls.
Knowledge of food safety regulations, sanitation standards, and operational compliance requirements.
Ability to lead and inspire teams through coaching, development, and inclusive leadership practices.
Excellent communication, organization, and relationship-building skills.
Comfortable balancing multiple priorities while adapting to changing business needs.
Proficiency with Microsoft Office and food service management systems.
Passion for hospitality, innovation, and delivering exceptional guest experiences.

Responsibilities

Provide strategic culinary leadership for all campus dining operations, including cafés, conference services, catering, and special events.
Lead, develop, and mentor culinary managers, sous chefs, and kitchen teams to achieve operational and service excellence.
Create and execute innovative menus that balance guest expectations, seasonality, wellness initiatives, sustainability goals, and financial performance.
Oversee culinary execution for large-scale events, executive functions, conferences, receptions, and VIP hospitality experiences.
Ensure consistent food quality, presentation standards, and guest satisfaction across multiple dining locations.
Collaborate with leadership teams to develop and implement new culinary concepts, promotions, and dining experiences.
Manage food and labor budgets, inventory controls, purchasing programs, and cost-containment initiatives.
Partner with conference services, catering, and operations teams to successfully plan and execute events of varying size and complexity.
Conduct menu tastings, evaluate food presentation, and continuously improve dining offerings based on client and guest feedback.
Maintain compliance with all food safety, sanitation, regulatory, and company standards.
Build strong relationships with vendors and suppliers to ensure product quality, availability, and value.
Stay informed on culinary trends, emerging ingredients, sustainability practices, and industry best practices.
Support recruitment, training, succession planning, and professional development initiatives within the culinary team.
Participate in account planning, client presentations, and business initiatives that enhance the overall dining program.
Foster a collaborative, inclusive, and positive work environment focused on teamwork, engagement, and continuous improvement.