What are the responsibilities and job description for the Executive Chef - Higher Education Dining Services position at Confidential Recruiting Partners?
Our client is seeking an experienced Executive Chef to lead culinary operations for a high-volume dining environment. This leadership role is responsible for overseeing kitchen operations, menu development, food quality standards, team leadership, purchasing, and food safety compliance while delivering an exceptional dining experience for a diverse customer base.
The ideal candidate combines strong culinary expertise with proven leadership experience and a passion for operational excellence.
Onsite | No Visa Sponsorship | No Relocation Assistance
Responsibilities:
- Supervise, coach, and develop culinary team members.
- Manage inventory, purchasing, and vendor relationships.
- Monitor food and labor costs while driving operational efficiencies.
- Lead and manage daily kitchen and food production operations.
- Ensure consistent food quality, presentation, and service delivery.
- Establish and maintain strong relationships with key stakeholders and customers.
- Identify opportunities for process improvements and operational enhancements.
- Implement and maintain food safety, sanitation, and HACCP compliance standards.
- Foster a positive culture focused on teamwork, accountability, and continuous improvement.
- Develop creative menus that align with customer preferences, dietary needs, and nutritional standards.
Qualifications (Must-Haves)
- ServSafe Certification is required.
- Ability to work effectively in a fast-paced environment.
- Strong leadership, communication, and organizational skills.
- Strong background in menu planning, food production, and kitchen operations.
- Knowledge of food safety regulations, sanitation practices, and HACCP principles.
- 1-3 years of experience with purchasing, inventory management, and cost control.
- 1-3 years of experience leading culinary teams in a high-volume foodservice environment.
- Associate's degree, Bachelor's degree, culinary education, or equivalent relevant experience.
Preferred Skills:
- Experience developing staff and leading employee performance initiatives.
- Demonstrated success implementing operational improvements and standardized processes.
- Experience within higher education, healthcare, hospitality, corporate dining, contract foodservice, or large-scale institutional foodservice operations.
Benefits & Perks:
- Paid Time Off
- Paid Holidays
- Tuition Assistance
- Medical, Dental, and Vision
- 401(k) with company match
- Professional Development Programs
- Career development and advancement opportunities
Salary : $81,000 - $100,000