CATERING EXECUTIVE CHEF- The University of Texas at Dallas

Compass Group•Dallas, TX

12h•$85,000 - $90,000•Onsite

About The Position

Chartwells Higher Ed is seeking an energetic and growth-minded Catering Executive Chef at the University of Texas at DALLAS! This key leadership role is responsible for all culinary operations for a high-volume university catering department generating approximately $2-3 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of culinary staff. The Catering Executive Chef ensures that all catered events-from intimate VIP luncheons to large-scale university functions-are executed with exceptional quality, creativity, and operational efficiency.

Requirements

Culinary degree or equivalent professional training required.
Minimum 5-7 years of culinary management experience, preferably in high-volume catering, hotels, conference centers, or university dining.
Demonstrated success managing $2M+ in catering volume.
Strong leadership and team-building skills with the ability to motivate diverse staff.
Proven expertise in menu development, event execution, and cost control.
Excellent organization, communication, and problem-solving abilities.
Ability to work a flexible schedule including nights, weekends, and event-heavy periods.
Ability to stand for extended periods and lift up to 40 pounds.
Work in hot, cold, or fast-paced kitchen environments as required.

Responsibilities

Culinary Leadership & Menu Development Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards.
Create custom menus for high-profile events, presidential functions, and VIP receptions.
Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive.
Kitchen Operations & Event Execution Oversee all food production for on- and off-site events, ensuring flawless quality, presentation, and timing.
Coordinate with catering managers and event planners to ensure culinary needs align with event logistics.
Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large-scale functions.
Financial Management & Cost Control Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies.
Source vendors, maintain strong supplier relationships, and negotiate pricing to maximize profitability.
Assist in menu pricing based on cost analysis and market conditions.
Staff Management & Development Recruit, train, and mentor culinary staff, including sous chefs, cooks, and temporary event staff.
Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency.
Foster a positive, collaborative, and professional kitchen culture.
Food Safety & Compliance Ensure full compliance with HACCP, local health regulations, and university standards.
Maintain proper sanitation, cleanliness, and organization of all kitchen facilities.
Conduct ongoing training for staff on food safety and handling procedures.
Quality Assurance & Client Relations Maintain exceptionally high culinary standards for taste, presentation, and consistency.
Participate in client tastings and high-profile events as a representative of the culinary team.
Resolve issues related to food quality or service with professionalism and urgency.