Executive Chef - Wingate University

Compass Group•Wingate, NC

1d•$74,000 - $95,000•Onsite

About The Position

Wingate University is seeking an innovative, hands-on Executive Chef to lead the culinary program across our campus dining operations. This leader will oversee all kitchen operations, inspire and develop culinary talent, and deliver exceptional dining experiences for students, faculty, staff, and guests. The ideal candidate brings creativity, strong financial acumen, a passion for mentoring teams, and experience leading high-volume foodservice and catering operations.

Requirements

Five or more years of progressive culinary leadership experience, including experience as an Executive Chef or Senior Sous Chef in a high-volume environment.
Strong background managing large-volume production, multiple dining concepts, and complex catering programs.
Demonstrated success leading, coaching, and developing culinary teams.
Comprehensive knowledge of menu development, food trends, purchasing, inventory management, labor management, and food cost controls.
Strong understanding of HACCP, food safety, sanitation, and regulatory compliance.
Proficiency with Microsoft Office, Outlook, and foodservice management systems.
Passion for hospitality, innovation, and creating memorable dining experiences for the campus community.

Nice To Haves

Associate's degree in Culinary Arts or equivalent combination of education and professional culinary experience.
Experience in higher education, corporate dining, hotels, resorts, healthcare, or other large-scale foodservice operations preferred.
ServSafe Manager Certification preferred.

Responsibilities

Lead all culinary operations, ensuring exceptional food quality, consistency, and presentation across residential dining, retail, and catering.
Develop seasonal menus and innovative offerings that reflect current culinary trends while meeting nutritional needs and budget goals.
Maintain standardized recipes, production records, portion control, and food quality standards to maximize efficiency and minimize waste.
Recruit, train, coach, and develop culinary team members while fostering a culture of teamwork, accountability, and continuous improvement.
Oversee food purchasing, inventory management, and cost controls to achieve financial and operational objectives.
Ensure compliance with all food safety, sanitation, HACCP, and health department regulations while maintaining a clean and organized kitchen environment.
Collaborate with campus partners to execute catering events, special functions, athletic events, admissions programs, and other university initiatives.
Monitor labor productivity, scheduling, and operational efficiencies while maintaining high standards of guest satisfaction.
Maintain preventative maintenance and cleaning schedules for kitchen equipment and work areas.
Participate in client meetings, campus events, and continuous improvement initiatives to enhance the overall dining experience.