Executive Chef- Tougaloo College

Thompson Hospitality Corporation • Jackson, MS

24d • Onsite

About The Position

The Executive Chef leads the campus dining team at Tougaloo College and is responsible for daily kitchen operations and delivering high-quality meals to the university community. The role includes menu planning, culinary direction, staff leadership, budget and cost management, supplier relationships, and compliance with food safety and sanitation requirements. The position requires 50–55 hours per week, including evenings and weekends as business needs dictate.

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 and navigate tight kitchen spaces while multitasking.
• Tolerance for exposure to heat, steam, noise, and open flames.
• 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 while maintaining 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.
• Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement of ingredients and supplies.
• Monitor culinary trends, dining preferences, and sustainability practices and incorporate new ideas into menus and service.
• Work 50–55 hours per week, including evenings and weekends as business needs dictate.

Benefits

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

What This Job Offers

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