Executive Chef

Maryland Connect•Salisbury, MD

11d•$76,000 - $80,000•Onsite

About The Position

The Executive Chef provides strategic culinary leadership for all campus dining operations at a public institution of approximately 7,200 students. This position oversees menu development, food production, food safety compliance, staff supervision, and quality control across residential dining, retail venues, and catering operations. The Executive Chef ensures high-quality food service aligned with department and institutional goals, student satisfaction, and fiscal responsibility.

Requirements

Thorough knowledge of high-volume institutional food production, including menu development, batch cooking, standardized recipe management, and quality assurance across multiple dining venues.
Knowledge of food safety and sanitation principles, including HACCP standards and compliance with federal, state, and local regulations.
Knowledge of cost control practices, including food cost analysis, inventory management, waste reduction strategies, and budget oversight within a self-operated auxiliary enterprise.
Knowledge of labor management principles, scheduling practices, and workforce development within a structured public employment environment.
Strong leadership and supervisory skills, including the ability to train, mentor, and evaluate culinary staff in a high-volume, fast-paced environment.
Skill in menu planning that reflects diverse student populations, dietary accommodations, allergen management, and current culinary trends.
Demonstrated skill in financial analysis, including monitoring food and labor cost percentages and implementing corrective strategies.
Ability to effectively communicate both verbally and in writing with staff, students, administrators, and vendors.
Proficiency in food service management systems, inventory software, and standard office applications.
Ability to manage multiple food service operations concurrently while maintaining consistent food quality, presentation standards, and operational efficiency.
Ability to analyze operational data, identify areas for improvement, and implement process enhancements.
Ability to ensure compliance with health, safety, and regulatory requirements and to successfully pass inspections.
Ability to foster a collaborative and inclusive work environment.
Ability to adapt to changing operational demands.
Ability to work flexible hours, including evenings and weekends, as necessary.
Physical ability to perform duties associated with commercial kitchen operations, including standing for extended periods and lifting supplies in accordance with workplace safety guidelines.
Associate's degree in Culinary Arts or related field.
7-10 years of progressive culinary leadership experience managing high volume institutional or campus dining.
Computer Skills Certification/Licensure.
ServSafe Manager Certification within 6 months of hire.
Ability to lift up to 50 lbs.
Walking, stooping, reaching, kneeling, standing, repetitive motion, twisting, bending, pushing, pulling.
Involves exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Nice To Haves

Bachelor's degree in business or related field
Experience in managing multiple dining concepts and catering operations
Strong Financial acumen
Union workforce experience
ACF Certified Executive Chef
HACCP Certification
Active membership in NACUFS and ACF
Experience with food allergy management and sustainability initiatives
Knowledge of state of Maryland procurement procedures

Responsibilities

Oversees menu development, food production, food safety compliance, staff supervision, and quality control across residential dining, retail venues, and catering operations.
Ensures high-quality food service aligned with department and institutional goals, student satisfaction, and fiscal responsibility.
Assists with developing and maintaining food and production labor budgets.
Manages multiple food service operations concurrently while maintaining consistent food quality, presentation standards, and operational efficiency.
Analyzes operational data, identifies areas for improvement, and implements process enhancements.
Ensures compliance with health, safety, and regulatory requirements and successfully passes inspections.
Fosters a collaborative and inclusive work environment.
Adapts to changing operational demands.
Works flexible hours, including evenings and weekends, as necessary.