Executive Chef - Performance Dining at the University of Oklahoma

Compass Group USA Inc•Norman, OK

57d

About The Position

Levy and The University of Oklahoma are seeking an Executive Chef to lead our Performance Dining operation. This role is central to fueling our student-athletes with innovative and nutritious meals that support training, recovery, and peak performance. The Executive Chef is the leader of the Performance Dining culinary team. Food is a central part of the Oklahoma Athletics sports nutrition program, and the Executive Chef is responsible for bringing the client's culinary vision to life. The ideal candidate is both an experienced culinarian and an exceptional leader who drives superior operational performance and execution.

Requirements

5+ years of progressive culinary leadership experience, ideally in performance dining, collegiate athletics, or high-volume foodservice
Strong interpersonal and management skills
High level of computer literacy
Understanding of financial concepts related to inventory and menu costing
Passion for hospitality, food, and client satisfaction

Nice To Haves

Intermediate or advanced understanding of elite athlete nutrition preferred
Culinary degree strongly preferred
ServSafe Manager Certification preferred

Responsibilities

Understand the nutritional needs of elite athletes and collaborate with dietitians to create tailored menus
Demonstrate expertise in scratch cooking and standardized recipes with minimal processed foods
Be present and visible during mealtimes to engage with athletes, coaches, and staff
Collaborate proactively with the Director of Operations and Sports Nutrition staff
Set and uphold standards for culinary excellence
Coach and motivate team members to deliver high performance
Identify opportunities for culinary improvement and food cost savings
Ensure a safe and sanitary culinary environment
Partner with purchasing and finance teams to meet budget goals
Build and develop the on-site culinary team
Oversee equipment upkeep, servicing, and repairs
Manage monthly inventory and responsible purchasing
Update menus based on trends, data, cost, and popularity
Create menu build diagrams and monitor output quality
Manage kitchen procedures including opening/closing checklists, cleaning schedules, temperature logs, waste tracking, and pest control
Collaborate with Sous Chef on chef table setups
Create prep sheets and line layout diagrams for consistent production
Provide training and coaching on menu and culinary skills
Lead operational development projects and identify process improvements
Develop and distribute team schedules with the Director of Operations
Conduct pre-shift meetings with Nutrition Operations Coordinator and Sous Chef
Administer progressive discipline when necessary
Assist with onboarding and orientation of new culinary team members
Ensure high standards in food ordering, delivery, prep, transportation, and service per Levy's sanitation and safety protocols
Respond promptly to communications (emails, phone calls, etc.)
Work with purchasing/operations to prevent product loss
Manage the culinary department budget
Attend Levy management meetings as needed
Perform other duties as assigned