Executive chef of residential dining Marist University

Company Description Gourmet Dining, a division of Compass Group, is a leading provider of food management services for higher education institutions in New Jersey, New York, and Pennsylvania. For over 30 years, this family-owned company has focused on creating unique dining experiences through strong, long-term partnerships with universities and colleges. Gourmet Dining emphasizes delicious, healthy, and sustainable food offerings tailored to students, faculty, and staff. As part of Compass Group, the largest food service management company in the world, Gourmet Dining combines global expertise with a personalized, local approach. Team members benefit from the strength of a large organization while working in a community-focused, campus-based environment.
Role Description The Executive Chef of Residential Dining at Marist University is a full-time, on-site role based in Poughkeepsie, NY. This position oversees all culinary operations for residential dining, including menu planning, recipe development, and daily food production to ensure high-quality, appealing, and nutritious meals. The Executive Chef leads, trains, and schedules kitchen staff, promoting safe food handling, adherence to health and safety regulations, and a positive, inclusive work environment. Responsibilities include managing inventory and ordering, controlling food and labor costs, and maintaining kitchen equipment and facilities. The role also collaborates with campus partners to support special events, incorporates sustainable and wellness-focused culinary practices, and responds to guest feedback to continuously improve the dining experience.
Qualifications

• Strong culinary expertise, including scratch cooking, menu development, and knowledge of current food trends and nutrition-focused offerings.
• Experience in high-volume food service operations, preferably in higher education or residential dining environments.
• Proficiency in kitchen management, including inventory control, ordering, cost management, and compliance with food safety and sanitation standards.
• Leadership and team management skills, with experience supervising, training, and scheduling diverse culinary staff.
• Ability to collaborate with campus stakeholders, respond to guest feedback, and deliver excellent customer service.
• Familiarity with sustainable and environmentally responsible dining practices, such as waste reduction and local sourcing.
• Strong organizational and time-management skills, with the ability to handle multiple priorities in a fast-paced environment.
• ServSafe or equivalent food safety certification; culinary degree or formal culinary training is preferred.
• Previous experience as an Executive Chef or senior culinary leader in a multi-outlet or institutional setting is highly beneficial.