EXECUTIVE CHEF - Performance Dining

Compass Group • Norman, OK

79d

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
• 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

Benefits

• Medical
• Dental
• Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off Plan
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Bachelor's degree
• Number of Employees: 5,001-10,000 employees