Job Details

Job Description
Experience Level:Mid-Senior

Experience Required:3+ Years

Education Level:Bachelor's Degree

Job Function:Management

Industry:Hospitality

Total Positions:1

Relocation Assistance:Yes

Visa Sponsorship:Not Available

Role Overview

Thisrole is ideal for a culinary leader who thrives in a high-volume,fast-paced environment and excels at supporting teams, elevatingfood quality, and driving operational excellence. The Executive Chefoversees a large, multi-unit dining program that includesresidential dining, retail concepts, concessions, and catering services.

Schedule:Sunday-Thursday, 12 PM-10 PM

Position Summary

TheExecutive Chef provides culinary leadership across a large, diverseoperation. Responsibilities include menu planning, culinary programexecution, staff training, and oversight of catering from planningthrough event execution. This role requires strong leadership,creativity, and the ability to maintain high standards acrossmultiple service areas.

Key Responsibilities

• CulinaryOperations Leadership- Implement and coordinate all culinary functions, ensuringconsistency and quality.
• TeamTraining & Supervision- Direct and train cooks, utility staff, and culinary teams.
• FoodQuality & Production Standards- Ensure all food preparation meets operational and safety standards.
• Catering& Retail Oversight- Manage catering operations and support retail food service areas.
• Client& Customer Satisfaction- Maintain strong relationships and deliver exceptional service.
• Financial Management- Monitor food and labor costs and adjust operations to meetbudget goals.
• Safety& Compliance- Manage food safety and physical safety programs.

WhatYou Will Do

• Ensureculinary standards, recipe compliance, and food quality acrossall units.
• Utilizeautomated systems for inventory, ordering, production, and management.
• Leadmenu development, concept creation, and implementation of newculinary programs.
• Driveinnovation to meet the diverse tastes and needs of the campus community.
• Strengthencustomer loyalty by identifying needs and recommendingappropriate solutions.

WhatYou Bring

• Strongcommunication skills and the ability to lead a large, diverseculinary team.
• Excellentorganizational skills with a detail-oriented, task-focused approach.
• Hands-onleadership style with the ability to train and mentor staff effectively.
• Provensuccess managing food and labor costs, along with strongcomputer and HACCP skills.

Requirements
Minimum Qualifications

• Bachelor's Degreeor equivalent experience.
• 3+years of management experiencein culinary or food service operations.
• Experiencein environments such as restaurants, catering, institutionaldining, concessions, or multi-unit food service programs.

Benefits

Medical,dental, and vision insurance

401(k)retirement plan with company match

Paidtime off- vacation, sick time, holidays

Tuition reimbursement

Employeeassistance program- mental health, counseling, wellness

Professionaldevelopment & leadership training

Mealbenefits or meal allowance

Relocation assistance- for eligible roles

Careeradvancement pathways- strong internal promotion culture

Lifeinsurance & disability coverage

Flexiblespending accounts (FSA) / HS