What are the responsibilities and job description for the Executive Chef position at University of Richmond?
***For consideration, please submit your application by May 25, 2026 and attach a resume and a cover letter.***
SUMMARY:
The Executive Chef is responsible for coordinating the production, development, and conceptualization of exciting and unique menu item; works to establish and ensure food specifications, quality food presentation, and food safety. As a member of the senior leadership team, the Executive Chef assists in executing the department vision, strategic priorities, and budget objectives.
WORKING CONDITIONS/PHYSICAL EFFORT:
Designated as essential personnel. Busy typical kitchen environment with high level of contact with others. Full-time, 12-month position. Provides support to operations as needed, including some weekends. Ability to lift up to 50 pounds.
QUALIFICATIONS:
- Expert knowledge of all phases of high-volume food production, purchasing, menu planning, catering, and service.
- Strong knowledge of food and beverage controls.
- Demonstrated ability to manage effectively diverse labor and workforce needs.
- Demonstrated ability to identify training needs and provide development opportunities to staff at all levels.
- Knowledge of commercial kitchen equipment.
- Strong computer skills and ability to learn new software.
- Strong interpersonal communication skills, including listening, speaking, and writing.
- High ethical standards. Ability to exercise tact, diplomacy, and maintain confidentiality.
- Ability to apply critical thinking, exercise flexibility, and work calmly and efficiently under pressure.
- Must possess strong customer service and people management skills.
- A collaborative leader skilled in organization, administration, and problem solving.
- Must possess a current Virginia driver’s license with a driving record in good standing.
EDUCATION & EXPERIENCE:
- Degree in culinary arts, or combination of education and experience
- American Culinary Federation Executive Chef (CEC) certification preferred; required within one year of hire.
- Demonstrated progressive culinary experience
- Minimum of seven years’ culinary management experience.
- SERV Safe, HACCP certification preferred. Registered Dietitian certification a plus.
WORK HOURS:
Full Time/Exempt position
Hours Vary
SALARY STRUCTURE:
Pay Grade 9 ($77,854.00 - $114,000.00)
Salary : $77,854 - $114,000