Higher Education Campus Executive Chef
About The Position
The Higher Education Campus Executive Chef leads and develops all culinary programs at a higher education dining account, including residential dining, retail food operations, and catering services. Working closely with the Residential District Manager and partnering with the General Manager, the Executive Chef supports culinary innovation, food quality, operational efficiency, food safety, team development, client expectations, and customer satisfaction. The role provides day-to-day leadership to the culinary team, oversees menu and recipe execution, manages food and labor-related controls, and ensures compliance with company standards and applicable health, safety, and sanitation regulations. The Executive Chef helps deliver fresh, high-quality, visually appealing food that meets operational goals and guest expectations. The position also supports catering growth, campus events, new account openings, special projects, seasonal transitions, and other company initiatives.
Requirements
- At least 5–7 years of progressive culinary leadership experience in food service, such as higher education, hospitality, business dining, healthcare, or large-volume retail dining.
- Experience managing high-volume food production, multiple service platforms, and/or catering operations.
- Demonstrated ability to lead, develop, and supervise kitchen teams in a fast-paced environment.
- Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation.
- Experience with purchasing, inventory management, food cost controls, and production reporting.
- Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations.
- Strong interpersonal, leadership, coaching, and communication skills.
- Strong time-management, organizational, and problem-solving abilities.
- Proficiency in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms.
- Ability to interact professionally with clients, students, guests, and team members at all levels.
- Ability to stand and walk for extended periods throughout the workday.
- Ability to bend, stoop, reach, lift, and carry products and equipment.
- Ability to lift 30 pounds unassisted.
- Ability to work in a kitchen environment with exposure to heat, steam, and moderate noise.
Nice To Haves
- Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or a related field.
- ServSafe Certification.
- ACF certification or membership.
Responsibilities
- Lead and support culinary operations for dining services, retail venues, and catering events.
- Partner with the General Manager to execute account goals, support client expectations, and drive satisfaction.
- Develop recipes, food-preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation.
- Ensure food is prepared and presented according to company standards for taste, appearance, portioning, safety, and sanitation.
- Stay current with culinary, wellness, and higher education dining trends and introduce ideas to enhance the guest experience.
- Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste.
- Monitor food cost, production, and operational reports; provide updates and recommendations to the General Manager and District Manager.
- Hire, train, coach, develop, and supervise culinary team members, potentially including Sous Chefs, Line Cooks, Prep Cooks, and utility staff.
- Establish work priorities, assign responsibilities, and help create schedules for efficient kitchen operations.
- Build a positive team culture through leadership, accountability, communication, and ongoing culinary talent development.
- Maintain sanitation and workplace safety standards in accordance with company policies, HACCP principles, OSHA expectations, and applicable local, state, and federal regulations.
- Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition.
- Help plan and execute special events, campus functions, and high-volume service opportunities to support catering growth.
- Assist with new account openings, special projects, seasonal transitions, and other company initiatives as assigned.
- Respond to client, student, and guest feedback to improve culinary programs and service quality.
- Perform other duties and responsibilities as needed to support the operation.
Benefits
- Weekly pay
- 401K with company match
- Employee Assistance Program
- Eligible employees offered medical, prescription, dental, and vision plans, and FSA/HSA
- Ongoing training and development programs
- Bonus programs for eligible positions
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
