Executive Chef

Princeton University•Princeton, NJ

6d•$125,000 - $127,000

About The Position

Princeton University is seeking an accomplished Executive Chef to shape the culinary identity of its newest residential college. The role will build and lead a culinary team in a newly constructed residential dining facility, creating nourishing food and hospitality experiences for students, faculty, and staff. The Executive Chef will help define the college’s culinary experience and foster creativity and hospitality. The Executive Chef provides leadership, direction, and operational management for the assigned food service team. Working with the leadership team, the Chef plans and supports new food concepts and programs while managing fast-paced operations and events. The role researches, tests, develops, documents, trains, monitors, evaluates, and adjusts new dishes and food programs; leads menu concept creation; manages food costs and culinary standards; and operates within budget. The Chef ensures high-quality service and supervises the Chef de Cuisine. A cover letter is required for full consideration.

Requirements

Culinary Arts degree from an accredited institution or equivalent technical experience.
At least 6–8 years of experience as a chef, managing teams of 15–20 associates.
Knowledge of health department rules and regulations, including HACCP and ServSafe.
Knowledge of hot, cold, ambient, sous vide, aspic, garde manger, display-cooking, and buffet techniques.
Knowledge and experience using and maintaining kitchen equipment, including ovens, mixers, slicers, smokers, grills, and kettles.
Knowledge and experience creating budgets, analyzing financial statements, and strategically planning effective cost controls.
Advanced proficiency in Word, Excel, Outlook, and food-ordering and management systems.
Experience leading culinary teams.
Ability to meet the stated physical requirements, including standing and walking for extended periods, lifting and carrying up to 50 pounds, pushing or pulling up to 50 pounds, and working across a range of temperatures.
Physical agility, full range of motion, and ability to maintain balance.
Valid driver's license and car required.
Physical capacity exam required.

Responsibilities

Oversee menu planning and management for the assigned unit, reflecting market shifts while meeting budget and food-cost requirements.
Manage food purchasing, production, inventory, and presentation, and provide positive leadership to engage the dining team.
Maintain quality and safety controls for menu items and support high guest satisfaction.
Lead sustainability and wellness initiatives through menus featuring fresh, seasonal, and local products, while tracking food and beverage trends.
Create globally inspired and heritage-month menus that reflect customer and staff diversity and honor special occasions.
Listen to customer suggestions, assess preferences, and adjust menus as needed.
Develop new recipe concepts in keeping with department culinary principles.
Use computerized menu-management systems with Campus Dining purchasing to create accurate recipes and menus that meet department standards.
Test new products and assess their suitability for service; create and evaluate recipes.
Identify opportunities to improve performance and value by challenging processes, encouraging innovation, and implementing change.
Collaborate with the Associate Director, General Manager, students, college staff, and culinary staff to plan menus and themed events.
Work with the General Manager on effective scheduling and labor use within budget parameters.
Complete monthly inventory and recommend products for ordering.
Participate in Campus Dining Culinary Council meetings and provide leadership alongside other executive chefs.
Maintain food safety and sanitation standards; train staff in safe practices and proper equipment handling; and inspect dining facilities for cleanliness and quality.
Ensure compliance with state, local, and university food-safety and workplace-safety rules and HACCP procedures; address hazards, investigate and report incidents, enforce safety rules, chair the unit safety committee, and work with EHS on training.
Monitor kitchen equipment maintenance and repair.
Assist students and guests with food allergies and special dietary needs.
Identify development opportunities for managers and union employees and provide guidance and feedback to culinary staff.
With the General Manager, supervise union employees to ensure compliance with the collective bargaining agreement and university policies and procedures.
Coordinate with the General Manager to follow HR policies, administer timely performance appraisals, and counsel or discipline employees as needed.
Lead the hiring, onboarding, training, and performance appraisal process for production associates.
Monitor cost-control systems and adjust them to manage expenses.
Work with the General Manager and Finance team to develop budgets and meet financial goals.
Collaborate with other departments to support campus relationships, community building, and programming through high-quality service.
Support Campus Dining events as needed.