Executive Chef - Mid–Senior Level
About The Position
This role is ideal for a culinary leader who thrives in a high-volume, fast-paced environment and excels at supporting teams, elevating food quality, and driving operational excellence. The Executive Chef oversees a large, multi-unit dining program that includes residential dining, retail concepts, concessions, and catering services. The Executive Chef provides culinary leadership across a large, diverse operation. Responsibilities include menu planning, culinary program execution, staff training, and oversight of catering from planning through event execution. This role requires strong leadership, creativity, and the ability to maintain high standards across multiple service areas.
Requirements
- Bachelor’s Degree or equivalent experience.
- 3+ years of management experience in culinary or food service operations.
- Experience in environments such as restaurants, catering, institutional dining, concessions, or multi-unit food service programs.
- Strong communication skills and the ability to lead a large, diverse culinary team.
- Excellent organizational skills with a detail-oriented, task-focused approach.
- Hands-on leadership style with the ability to train and mentor staff effectively.
- Proven success managing food and labor costs, along with strong computer and HACCP skills.
Responsibilities
- Implement and coordinate all culinary functions, ensuring consistency and quality.
- Direct and train cooks, utility staff, and culinary teams.
- Ensure all food preparation meets operational and safety standards.
- Manage catering operations and support retail food service areas.
- Maintain strong relationships and deliver exceptional service.
- Monitor food and labor costs and adjust operations to meet budget goals.
- Manage food safety and physical safety programs.
- Ensure culinary standards, recipe compliance, and food quality across all units.
- Utilize automated systems for inventory, ordering, production, and management.
- Lead menu development, concept creation, and implementation of new culinary programs.
- Drive innovation to meet the diverse tastes and needs of the campus community.
- Strengthen customer loyalty by identifying needs and recommending appropriate solutions.
Benefits
- Medical, dental, and vision insurance
- 401(k) retirement plan with company match
- Paid time off — vacation, sick time, holidays
- Tuition reimbursement
- Employee assistance program — mental health, counseling, wellness
- Professional development & leadership training
- Meal benefits or meal allowance
- Relocation assistance — for eligible roles
- Career advancement pathways — strong internal promotion culture
- Life insurance & disability coverage
- Flexible spending accounts (FSA) / HS
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
