Campus Executive Chef - Union College

Compass Group•City of Schenectady, NY

2d•$95,000 - $110,000•Onsite

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email [email protected]. Job SummaryWorking as the Executive Chef at Union College, you will lead the culinary vision and day-to-day execution across multiple dining venues, overseeing both retail and restaurant-style operations while delivering an exceptional guest experience. This role is responsible for managing a team of culinary professionals, building strong client relationships, and ensuring operational excellence across food quality, service standards, financial performance, and team development. This is an exciting opportunity for a dynamic, entrepreneurial culinary leader who thrives in a fast-paced, highly visible campus environment and enjoys balancing culinary leadership with operational strategy and client partnership.

Requirements

5+ years of progressive culinary leadership experience in high-volume foodservice environments
Previous experience managing retail dining, restaurant operations, or multi-unit culinary concepts required
Demonstrated leadership experience managing and developing teams
Strong client relationship management and stakeholder communication skills
Knowledge of current culinary, retail, and dining trends with a focus on quality, innovation, and guest experience
Proven understanding of food cost controls, labor management, inventory practices, and operational efficiency
Proficiency with Microsoft Office Suite, Outlook, and standard business systems

Nice To Haves

Associate degree in Culinary Arts, Hospitality, or related field; equivalent experience considered
Experience within higher education, hospitality, campus dining, or complex foodservice environments preferred
ServSafe certification preferred
Experience supporting catering and special events is a plus

Responsibilities

Lead all culinary and kitchen operations across retail and restaurant concepts to ensure consistent execution, quality, and guest satisfaction
Manage, coach, and develop a team of 7–8 culinary team members, creating a culture of accountability, engagement, and continuous improvement
Serve as the primary culinary partner to Union College leadership and key stakeholders, maintaining strong client relationships and proactively responding to evolving needs
Collaborate with operations leaders to drive alignment between culinary execution, retail strategy, and service expectations
Develop and execute regular and seasonal menus in accordance with established guidelines, guest preferences, and operational goals
Ensure recipe adherence, portion control, presentation standards, and consistency across all locations
Monitor production planning, food utilization, inventory management, and waste reduction initiatives to optimize financial performance
Taste and evaluate finished products to maintain high culinary and presentation standards
Train and mentor culinary staff in food preparation, equipment operation, food safety, sanitation, and workplace safety procedures
Establish and maintain cleaning, maintenance, and sanitation schedules across kitchen and production areas
Manage food and non-food inventory levels while maintaining budget targets and operational readiness
Oversee compliance with all federal, state, and local health regulations, company policies, and audit requirements
Support catering and campus-wide events as needed to enhance the overall dining experience
Participate in leadership meetings, professional development opportunities, and client engagement initiatives