Executive Chef – Campus Dining MidSenior Level

Executive Chef Campus Dining (MidSenior Level)

• Lead daily culinary operations ensuring strong food safety sanitation and production standards.
  

• Manage and mentor a team of 1520 culinary staff fostering development and accountability.
  

• Oversee procurement purchasing and costeffective ingredient sourcing.
  

• Develop menus that balance creativity nutrition and client preferences.
  

• Implement streamlined culinary systems to improve consistency and efficiency.
  

• Build strong relationships with campus partners through collaboration and service excellence.
  

• Support special events catering and seasonal conference dining as needed.
  

• Extensive experience in highvolume culinary operations.
  

• Proven leadership skills with the ability to coach and develop teams.
  

• Strong menuplanning abilities and knowledge of current culinary trends.
  

• Solid organizational skills and comfort with kitchen technology and operational systems.
  

• Demonstrated ability to independently improve processes and productivity.
  

• ServSafe certification and working knowledge of HACCP.
  

• Associate degree or higher or equivalent experience.
  

• 13 years of management experience.
  

• 13 years of related culinary experience.
  

• Must be able to work one weekend day and maintain schedule flexibility.
  

• Yearround campus dining environment with multiple stations and diverse cuisines.
  

• No latenight hours; dinner service typically ends around 7:30 PM.
  

• Ideal candidates show career stability strong communication skills and a passion for campus dining.
  

• No relocation assistance; candidates may relocate at their own expense.
  

• Interview process includes recruiter screening onsite interview and a chef tasting assessment.