Executive Chef- Shaw University

Thompson Hospitality Corporation • Raleigh, NC

4d • Onsite

About The Position

The Executive Chef leads the campus dining team at Shaw University and delivers high-quality meals for the university community. The role manages daily kitchen operations, develops menus, oversees food preparation, leads kitchen staff, controls food costs, and ensures food safety standards are met. The chef shapes the campus culinary experience through creativity, teamwork, and operational excellence.

The position requires 50–55 hours per week, including evenings and weekends as business needs dictate. Flexibility to work early mornings, late nights, weekends, and holidays is required.

Requirements

• Culinary degree from an accredited institution and relevant professional certifications.
• Proven experience as an Executive Chef or in a high-level culinary leadership role.
• Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
• Exceptional leadership, communication, and organizational skills.
• Ability to work effectively in a fast-paced environment and manage a diverse culinary team.
• Proficient computer skills, including culinary software and Microsoft Office Suite.
• Ability to communicate clearly in a noisy kitchen environment.
• Ability to stand and walk for extended periods during long shifts.
• Frequent bending, reaching, stooping, and twisting.
• Ability to lift, carry, and move items weighing up to 50 pounds.
• Manual dexterity to handle knives, cookware, and kitchen equipment safely.
• Ability to work in a fast-paced, high-pressure kitchen environment.
• Tolerance for exposure to heat, steam, noise, and open flames.
• Ability to navigate tight kitchen spaces and multitask efficiently.
• Visual and sensory acuity to inspect food quality, presentation, and safety.
• Flexibility to work early mornings, late nights, weekends, and holidays as required.

Nice To Haves

• Experience with higher education food service and dining facilities is preferred.

Responsibilities

• Design and plan diverse, nutritionally balanced menus that consider cost efficiency and sustainability and meet the preferences and needs of the university community.
• Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency.
• Recruit, train, and lead kitchen staff, fostering collaboration, growth, and excellence.
• Conduct regular performance evaluations and provide constructive feedback.
• Develop and manage culinary budgets, control food and labor costs, minimize waste, and maximize operational efficiency while maintaining food quality.
• Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment.
• Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement of quality ingredients and supplies.
• Stay informed about culinary trends, emerging dining preferences, and sustainability practices, integrating new ideas into menus and service to enhance the dining experience.

Benefits

• Health, dental, and vision coverage.
• Paid time off.
• 401(k) with matching up to 4%.
• Short- and long-term disability coverage.
• Tuition reimbursement.
• Employee referral program.
• Pet insurance.
• Discounts on hotels, travel, tickets, and restaurants.
• Employees and their relatives are eligible for a discounted meal plan at participating HBCU client locations while attending school.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree