Executive Chef University Dining Services

Schedule: Sunday – Thursday | 12:00 PM – 10:00 PM

Position Overview

An established higher education dining program is seeking an Executive Chef to lead culinary operations at a large, multi-unit university campus. This role is responsible for driving culinary excellence, managing high-volume food production, overseeing catering operations, and ensuring consistent food quality, safety, and cost efficiency across diverse dining platforms, including resident dining, retail concepts, concessions, and VIP catering.

The ideal candidate brings strong institutional or multi-unit foodservice leadership experience, with a proven ability to manage teams, execute large-scale catering programs, and maintain financial accountability in fast-paced environments.

Key Responsibilities

• Lead and manage all culinary operations across multiple dining units on campus
• Develop and execute menus, recipes, and innovative dining concepts aligned with institutional standards
• Oversee high-volume food production, ensuring consistency, quality, and compliance with food safety standards (HACCP)
• Direct, train, and develop culinary staff, including cooks and utility workers
• Manage end-to-end catering operations, from planning and coordination to on-site execution
• Ensure compliance with food inventory, ordering, production, and management systems
• Drive financial performance, including food cost control, labor management, and budget/P&L accountability
• Monitor customer satisfaction and continuously improve dining experience across campus
• Enforce all food safety, sanitation, and operational compliance standards
• Collaborate with internal stakeholders and external clients to support events and VIP functions

Required Qualifications

• Bachelor's degree or equivalent practical experience in Culinary Arts, Hospitality, or related field
• Minimum 3+ years of management experience in foodservice or culinary operations
• Minimum 3+ years of functional culinary experience in high-volume environments (university dining, healthcare, hospitality, catering, multi-unit restaurants, or similar)
• Proven experience managing food and labor costs with P&L or budget responsibility
• Hands-on experience managing catering operations from planning through execution
• Working knowledge of automated food inventory, ordering, and production systems
• Strong understanding of food safety standards, HACCP compliance, and kitchen operations

Preferred Experience

• Large-scale institutional or multi-unit foodservice leadership (universities, hospitals, corporate campuses, military dining, or national foodservice brands)
• Experience leading diverse culinary teams in high-volume, fast-paced environments
• Background in menu development, concept rollout, and culinary innovation
• Experience overseeing multiple outlets or dining platforms simultaneously

Skills & Competencies

• Strong leadership and team development skills with a hands-on management style
• Excellent communication and organizational abilities
• Ability to manage competing priorities in a high-volume environment
• Strong financial acumen with experience controlling food and labor costs
• Customer-focused mindset with commitment to service excellence
• Proficiency with foodservice technology and operational systems

Benefits

• Relocation assistance may be available for qualified candidates (discussed during screening)
• Comprehensive benefits package including:
• Medical, Dental, Vision Insurance
• 401(k) with company match
• Paid Time Off & Company Holidays
• Career development and tuition reimbursement programs
• Wellness programs and additional employee benefits