EXECUTIVE CHEF - Long Island University - Greenvale, NY

Compass Group•Town of North Hempstead, NY

1d•Onsite

About The Position

Long Island University is seeking a dynamic, driven Executive Chef to lead culinary operations at our Greenvale campus. This is an exciting opportunity for an energetic and entrepreneurial culinary professional who thrives in a high-volume, mission-driven environment and is passionate about delivering exceptional food and service. As Executive Chef, you will oversee all kitchen operations while fostering a safe, sanitary, and collaborative work environment. You will lead menu development and execution in alignment with corporate programs and quality standards, mentor and develop kitchen staff, and ensure an outstanding dining experience for our campus community.

Requirements

Associate degree (A.S.) in Culinary Arts or equivalent professional experience
5+ years of progressive culinary leadership and kitchen management experience
Extensive catering experience strongly preferred
Proven success in high-volume, complex foodservice operations
Experience with institutional and batch cooking environments
Hands-on culinary leadership style with strong operational presence in the kitchen
Comprehensive knowledge of current food and catering trends, with a focus on: Food quality and presentation, Cost controls and efficiency, Sanitation and safety standards
Proficiency with computers and technology, including Microsoft Word, Excel, PowerPoint, Outlook, email, and internet applications
Willingness to actively participate in client and guest satisfaction programs
ServSafe Certification highly desirable

Responsibilities

Plan and execute regular and modified menus in accordance with established guidelines and nutritional standards
Prepare and/or oversee the preparation of meals following standardized recipes, portion control, and presentation standards
Complete and utilize daily production worksheets and waste logs; taste and evaluate finished meals to ensure quality and consistency
Recruit, train, and coach kitchen staff on food preparation, safe food handling, equipment operation, food safety, and sanitation standards
Establish and enforce cleaning and preventative maintenance schedules for kitchen equipment, storage areas, and workstations
Manage food and non-food inventory to remain within budgetary guidelines while ensuring product availability
Make informed decisions on the utilization of leftover food products in compliance with company standards
Maintain full compliance with federal, state, and local health regulations, successfully supporting health department and third-party audits
Enforce facility, department, and company safety policies, including incident and occurrence reporting
Participate in departmental meetings, staff training, professional development, and continuous improvement initiatives