Executive Chef

Highlands College•Birmingham, AL

About The Position

The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence. The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture.

Requirements

Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.
Gives clear direction while balancing collaborative input
Highly focused, self-started with an elevated level of energy and positive outlook.
Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.
Ability to speak comfortably in public and to diverse audiences
Ability to build meaningful relationships with key partners
Master of knife handling, food preparation, and culinary techniques
Menu design and concepting
Team building and development
Highly refined palate and sensory evaluation skills.
Minimum of a 2 year associate degree in culinary arts or equivalent required
Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).
Abilty to work while standing continuously in kitchen environment
Ability to drive between campuses
Ability to lift 50 lbs without assistance

Nice To Haves

4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college
Certified Executive Chef certification preferred.

Responsibilities

Culinary Vision and Innovation
Menu Development
Recipe & Specification Management
Quality Control
Operations and Financial Management
Budgeting and Cost Control
Procurement and Inventory
Operational Excellence
Leadership and Staff Development
Culture Building
Team Supervision
Training and Development
Compliance and Safety
Health and Safety
Audits
Cross-Functional Collaboration
Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College.
Participate in ministry at Church of the Highlands and Highlands College by leading small groups.
Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.