Executive Chef Mid–Senior Level
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Job Summary
Experience Level: MidSenior
Experience Required: 3 Years
Education Level: Bachelors Degree
Job Function: Management
Industry: Hospitality
Total Positions: 1
Relocation Assistance: Yes
Visa Sponsorship: Not Available
Role Overview
This role is ideal for a culinary leader who thrives in a highvolume fastpaced environment and excels at supporting teams elevating food quality and driving operational excellence. The Executive Chef oversees a large multiunit dining program that includes residential dining retail concepts concessions and catering services.
Schedule: SundayThursday 12 PM10 PM
Position Summary
The Executive Chef provides culinary leadership across a large diverse operation. Responsibilities include menu planning culinary program execution staff training and oversight of catering from planning through event execution. This role requires strong leadership creativity and the ability to maintain high standards across multiple service areas.
Key Responsibilities
Culinary Operations Leadership Implement and coordinate all culinary functions ensuring consistency and quality.
Team Training & Supervision Direct and train cooks utility staff and culinary teams.
Food Quality & 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 meet budget goals.
Safety & Compliance Manage food safety and physical safety programs.
What You Will Do
Ensure culinary standards recipe compliance and food quality across all units.
Utilize automated systems for inventory ordering production and management.
Lead menu development concept creation and implementation of new culinary programs.
Drive innovation to meet the diverse tastes and needs of the campus community.
Strengthen customer loyalty by identifying needs and recommending appropriate solutions.
What You Bring
Strong communication skills and the ability to lead a large diverse culinary team.
Excellent organizational skills with a detailoriented taskfocused approach.
Handson leadership style with the ability to train and mentor staff effectively.
Proven success managing food and labor costs along with strong computer and HACCP skills.
Requirements
Minimum Qualifications
Bachelors Degree or equivalent experience.
3 years of management experience in culinary or food service operations.
Experience in environments such as restaurants catering institutional dining concessions or multiunit food service programs.
Benefits
Medical dental and vision insurance
401(k) retirement plan with company match
Paid time off vacation sick time holidays
Tuition reimbursement
Employee assistance program mental health counseling wellness
Professional development & leadership training
Meal benefits or meal allowance
Relocation assistance for eligible roles
Career advancement pathways strong internal promotion culture
Life insurance & disability coverage
Flexible spending accounts (FSA) / HS
