SR CAMPUS EXECUTIVE CHEF - University of Houston -Main Dining, Athletics & Clearlake- HOUSTON, TX

Compass Group•Houston, TX

15h•Onsite

About The Position

Relocation assistance up to $25,000. Competitive Salary. Annual Bonus. Excellent benefits. 401K MATCH Chartwells Higher Education is seeking a Senior Campus Executive Chef to lead, mentor, and elevate the dining and catering programs at the prestigious University of Houston. This top-tier culinary leadership role is ideal for a chef-educator who is passionate about developing culinary talent, building strong kitchen cultures, and advancing modern foodservice practices. You will oversee a large, complex dining operation while serving as a hands-on mentor and culinary coach to a diverse team of chefs, cooks, and emerging culinary professionals. With Chartwells’ continued investment in culinary innovation and professional development, this role offers a unique opportunity to shape both the dining experience and the next generation of culinary leaders. The culinary lens includes two "all you care to eat" residential dining halls, national brand concepts, athletics, and a robust catering program.

Requirements

Associate’s degree or equivalent culinary experience; Bachelor’s degree preferred.
Five or more years of progressive kitchen or culinary management experience, ideally in UNIVERSITY/COLLEGE campus foodservice environments of at least $20 million MV.
Proven expertise in menu planning, inventory control, and financial forecasting.
Passion for culinary innovation and commitment to delivering excellence in every dish.

Responsibilities

Serve as a hands-on culinary mentor, coaching chefs and cooks through skill development, technique refinement, and leadership growth.
Design and lead structured training programs focused on fundamentals, advanced cooking techniques, menu execution, and kitchen leadership.
Foster a culture of curiosity, creativity, and continuous learning across all culinary teams.
Create inventive, on-trend menus that emphasize seasonal ingredients, global influences, and dietary inclusivity.
Use menu development as a teaching tool, engaging teams in recipe testing, tasting panels, and presentation standards.
Set and uphold culinary excellence across all venues, ensuring consistency in flavor, presentation, and execution.
Lead by example in food safety, sanitation, equipment use, and best-in-class kitchen practices.
Oversee daily food production, inventory control, and waste-reduction initiatives while teaching teams efficient, sustainable workflows.
Balance high-volume service with made-from-scratch cooking and thoughtful preparation techniques.
Collaborate with university partners to align dining initiatives with campus values and student experience goals.
Act as a culinary ambassador for the program, engaging guests through food storytelling, events, and campus presence.
Manage food and labor budgets while educating culinary leaders on cost control, forecasting, and responsible purchasing.
Identify opportunities to invest in training, equipment, and program growth while meeting financial targets.
Lead the design and execution of elevated menus for high-profile events, conferences, and athletic functions.
Use catering and special events as opportunities to showcase culinary talent and develop advanced skills within the team.