What are the responsibilities and job description for the Executive Chef position at Del Mar College - Corporate Services?
Position Information
Posting Number S1210 This position is open to Open to All Applicants Job Title Executive Chef Department Culinary Arts and Hospitality Management Position Type Exempt Employment Status Full-Time-Staff Salary $70,055.00 - $89,321.00 per 12 months Open Date 05/05/2026 Close Date 06/15/2026 Open Until Filled No
Position Summary Information
Job Description Summary
Under the direction of the Culinary Arts and Hospitality Management Chair, responsible for leading all retail culinary, baking and service operations of the restaurant and food service located in the Culinary and Hospitality Institute on Oso Creek campus, overseeing daily food service operations and supporting the academic mission of the department.
The Executive Chef collaborates closely with faculty, staff, and students to ensure a high-quality, exceptional dining experience, and modeling professional behavior and upholding the American Culinary Federation Code of Ethics.
Position may be assigned academic class(es) if needed for full time schedule.
Minimum Qualifications
Associate’s degree in Culinary Arts, Baking/Pastry, Hospitality Management or related field.
Three (3) years of progressive culinary/kitchen management experience.
One (1) year catering experience.
American Culinary Federation (ACF) Certified Culinarian or Certified Pastry Culinarian or above OR able to obtain within six (6) months of employment.
Food Manager’s Certification.
Valid Driver License with ability to obtain a Texas Driver License within 90 days of hire and be insurable by Del Mar College.
Required Job Knowledge, Skills, Abilities
Demonstrate skill, knowledge, and abilities in teaching the Culinary Arts, Baking/Pastry, and /or Hospitality and Tourism Management disciplines.
Develop and use a variety of teaching methods and materials to assist students who have differing educational and experiential backgrounds in meeting the course outcomes.
Teach assigned courses in a variety of times and locations in response to institutional need.
Make continuous efforts to advance the quality of instruction.
Maintain appropriate professional relationships with students, colleagues and the community.
Must possess strong financial understanding of forecasting, food cost management, purchasing, inventory and labor management.
Ability to lead and engage a culinary and guest service team, with exceptional human resource and supervisory/management skillset.
Computer skills and knowledge of Microsoft Office products including Excel and POS system management.
Preferred Qualifications
ACF Certified Sous Chef or Certified Working Pastry Chef or above.
Five (5) years or more of culinary/kitchen management experience.
Hands-on executive chef experience in restaurants, hotels, clubs, resorts, corporate dining, education, military, health care, and/or related food service operations.
High volume, fine dining and/or complex food service operations experience.
Three (3) years or more catering experience.
Current ServSafe Manager Certification.
Special Instructions to Applicants
This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws that require the verification of identity and the legal right to work in the United States. Employment is contingent upon the successful completion of a criminal background and reference checks. The College reserves the right to cancel or extend all recruitment actions. Del Mar College is an Equal Opportunity employer. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities.
Job Duties
Job Duty
Responsible For Culinary Operations Including
Plan, develop, and execute seasonal, sustainable menus that reflect instructional goals and current culinary trends.
Schedule, supervise, evaluate, and train all restaurant staff, including student workers, cooks, bakers and support personnel.
Ensure consistent food quality, presentation, and sanitation practices in accordance with applicable health and safety regulations.
Maintain proper inventory levels and ensure proper storage, rotation, and labeling of food items.
Coordinate food preparation and service for special events, catering, and instructional applications.
Ensure guest satisfaction and resolves guest issues in an appropriate professional manner.
Job Duty
Responsible For Administrative & Financial Oversight
Prepare and manage kitchen budgets, food cost controls, and labor expenses.
Place, receive and properly store food and supply orders following acceptable Del Mar College purchasing policies and procedures, maintaining relationships with local and regional suppliers.
Maintain all necessary documentation related to purchasing, inventory, health inspections and compliance.
Ensure all equipment is maintained and serviced regularly; report maintenance needs as appropriate.
Job Duty
Collaboratively selects and develops standardized production recipes to ensure consistent quality and responsible for training of kitchen and catering staff in appropriate food preparation, portioning, and presentation, safe operation of equipment, food safety and sanitation, and completes and applies daily production worksheets, temperature and waste log sheets.
Tastes and evaluates completed products to ensure quality before service.
Job Duty
Complies with federal, state and local and ACFEF health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits and participates and attends departmental meetings, staff development and professional programs, as appropriate.
Job Duty
Manage and operate the Point of Sale systems including accurate and timely information, run and analyze reports, and submit required documentation and deposit slips.
Job Duty
Performs other duties as assigned.
Job Duty
Evaluate students to measure their progress toward achievement of stated course outcomes within the College grade and grade appeals procedures.
Review, evaluate, recommend, and effectively use student learning materials.
Provide students with a written and accessible course syllabus that follows the Course Syllabus Guidelines and facilitates a clear understanding between student and instructor regarding the content, goals, requirements, expectations, evaluation methods and schedule of work.
Maintain a classroom environment that promotes teaching and learning.
Maintain daily attendance rosters.
Input final student grades into WebDMC.
Submit final hard copies of daily attendance rosters and grade sheets to the Continuing Education Department.
Posting Number S1210 This position is open to Open to All Applicants Job Title Executive Chef Department Culinary Arts and Hospitality Management Position Type Exempt Employment Status Full-Time-Staff Salary $70,055.00 - $89,321.00 per 12 months Open Date 05/05/2026 Close Date 06/15/2026 Open Until Filled No
Position Summary Information
Job Description Summary
Under the direction of the Culinary Arts and Hospitality Management Chair, responsible for leading all retail culinary, baking and service operations of the restaurant and food service located in the Culinary and Hospitality Institute on Oso Creek campus, overseeing daily food service operations and supporting the academic mission of the department.
The Executive Chef collaborates closely with faculty, staff, and students to ensure a high-quality, exceptional dining experience, and modeling professional behavior and upholding the American Culinary Federation Code of Ethics.
Position may be assigned academic class(es) if needed for full time schedule.
Minimum Qualifications
Associate’s degree in Culinary Arts, Baking/Pastry, Hospitality Management or related field.
Three (3) years of progressive culinary/kitchen management experience.
One (1) year catering experience.
American Culinary Federation (ACF) Certified Culinarian or Certified Pastry Culinarian or above OR able to obtain within six (6) months of employment.
Food Manager’s Certification.
Valid Driver License with ability to obtain a Texas Driver License within 90 days of hire and be insurable by Del Mar College.
Required Job Knowledge, Skills, Abilities
Demonstrate skill, knowledge, and abilities in teaching the Culinary Arts, Baking/Pastry, and /or Hospitality and Tourism Management disciplines.
Develop and use a variety of teaching methods and materials to assist students who have differing educational and experiential backgrounds in meeting the course outcomes.
Teach assigned courses in a variety of times and locations in response to institutional need.
Make continuous efforts to advance the quality of instruction.
Maintain appropriate professional relationships with students, colleagues and the community.
Must possess strong financial understanding of forecasting, food cost management, purchasing, inventory and labor management.
Ability to lead and engage a culinary and guest service team, with exceptional human resource and supervisory/management skillset.
Computer skills and knowledge of Microsoft Office products including Excel and POS system management.
Preferred Qualifications
ACF Certified Sous Chef or Certified Working Pastry Chef or above.
Five (5) years or more of culinary/kitchen management experience.
Hands-on executive chef experience in restaurants, hotels, clubs, resorts, corporate dining, education, military, health care, and/or related food service operations.
High volume, fine dining and/or complex food service operations experience.
Three (3) years or more catering experience.
Current ServSafe Manager Certification.
Special Instructions to Applicants
This is a security-sensitive position. Employment resulting from this advertisement is subject to federal laws that require the verification of identity and the legal right to work in the United States. Employment is contingent upon the successful completion of a criminal background and reference checks. The College reserves the right to cancel or extend all recruitment actions. Del Mar College is an Equal Opportunity employer. Upon request, reasonable accommodations in the application process will be provided to individuals with disabilities.
Job Duties
Job Duty
Responsible For Culinary Operations Including
Plan, develop, and execute seasonal, sustainable menus that reflect instructional goals and current culinary trends.
Schedule, supervise, evaluate, and train all restaurant staff, including student workers, cooks, bakers and support personnel.
Ensure consistent food quality, presentation, and sanitation practices in accordance with applicable health and safety regulations.
Maintain proper inventory levels and ensure proper storage, rotation, and labeling of food items.
Coordinate food preparation and service for special events, catering, and instructional applications.
Ensure guest satisfaction and resolves guest issues in an appropriate professional manner.
Job Duty
Responsible For Administrative & Financial Oversight
Prepare and manage kitchen budgets, food cost controls, and labor expenses.
Place, receive and properly store food and supply orders following acceptable Del Mar College purchasing policies and procedures, maintaining relationships with local and regional suppliers.
Maintain all necessary documentation related to purchasing, inventory, health inspections and compliance.
Ensure all equipment is maintained and serviced regularly; report maintenance needs as appropriate.
Job Duty
Collaboratively selects and develops standardized production recipes to ensure consistent quality and responsible for training of kitchen and catering staff in appropriate food preparation, portioning, and presentation, safe operation of equipment, food safety and sanitation, and completes and applies daily production worksheets, temperature and waste log sheets.
Tastes and evaluates completed products to ensure quality before service.
Job Duty
Complies with federal, state and local and ACFEF health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits and participates and attends departmental meetings, staff development and professional programs, as appropriate.
Job Duty
Manage and operate the Point of Sale systems including accurate and timely information, run and analyze reports, and submit required documentation and deposit slips.
Job Duty
Performs other duties as assigned.
Job Duty
Evaluate students to measure their progress toward achievement of stated course outcomes within the College grade and grade appeals procedures.
Review, evaluate, recommend, and effectively use student learning materials.
Provide students with a written and accessible course syllabus that follows the Course Syllabus Guidelines and facilitates a clear understanding between student and instructor regarding the content, goals, requirements, expectations, evaluation methods and schedule of work.
Maintain a classroom environment that promotes teaching and learning.
Maintain daily attendance rosters.
Input final student grades into WebDMC.
Submit final hard copies of daily attendance rosters and grade sheets to the Continuing Education Department.
Salary : $70,055 - $89,321