Working as the Executive Chef of a self-operational Dining Services, you will oversee kitchen operations of a high-quality campus self-operational dining program that serves students, faculty, staff, and guests. Primary job responsibilities include direct preparation and direction of meals and specialty items for two cafes, a coffee kiosk, and catered services; developing weekly menus encompassing regional and non-regional items; plus managing, ordering, and receiving all food and nonfood items. The incumbent will be adept at customer service, prioritize front of the house presence during service hours and have a passion for continuous improvement of service by staying updated on current culinary trends and marketing the operation via social media. The Annual operating budget for campus dining, catering, and coffee kiosk is $1.2M.

Direct Supervision of State employees and as needed State Contracted Temp Employees. Kitchen liaison between 2 outside food contract employees and contract company owner.