Senior Executive Chef
About The Position
The Senior Executive Chef provides strategic culinary leadership for Dining Services by overseeing food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues. Serving as the culinary ambassador for the department, this position leads and develops Executive Chefs, culinary managers, and specialized program areas while ensuring exceptional guest experiences, operational excellence, and alignment with organizational goals. The Senior Executive Chef collaborates closely with campus and community partners, including nutrition and sustainability teams, to advance initiatives related to allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship. This position provides direct supervision of the leaders responsible for the Bakery and Green Dining which include the Terp Farm, and the campus food pantry.
Requirements
- Bachelor’s degree from an accredited college or university.
- Eight (8) years of progressively responsible experience in culinary operations or food service management.
- Additional work experience may be substituted on a year for year basis for up to four (4) years of the required education.
- Knowledge of best practices in management of a high-volume food service operation.
- Knowledge of staff supervision best practices.
- Skill in oral and written communication.
- Skill in the use of Microsoft Office and Google Workspace products.
- Ability to interpret and apply policies, procedures, regulations, and laws.
- Ability to multitask while demonstrating a commitment to customer service.
- Must have and maintain Prince George’s County Maryland Certified Food Service Manager Certification and ServSafe Certification within 90 days of hire.
- Must have driver’s license valid in Maryland with 5 points or less.
Nice To Haves
- Experience in higher education dining, healthcare, hospitality, contract food service, or other complex multi-unit food service environments.
- Experience leading sustainability, local sourcing, farm-to-table, food recovery, food security, or environmental stewardship initiatives.
- Experience partnering with dietitians and nutrition professionals on allergen management and special dietary accommodation programs.
- Experience managing budgets, forecasting, purchasing, and food cost controls.
- Experience with employee engagement and leadership development programs.
- FoodPro knowledge.
Responsibilities
- Oversee food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues.
- Lead and develop Executive Chefs, culinary managers, and specialized program areas.
- Ensure exceptional guest experiences, operational excellence, and alignment with organizational goals.
- Collaborate with campus and community partners, including nutrition and sustainability teams, to advance initiatives related to allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship.
- Provide direct supervision of the leaders responsible for the Bakery and Green Dining, including the Terp Farm, and the campus food pantry.
Benefits
- For more information on Regular Exempt benefits, select this link.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
