Culinary Training Chef, Campus Dining

The Campus Dining Culinary Training Manager leads the design, implementation, and management of comprehensive culinary training and development programs across Campus Dining Services. This role supports the growth of culinary team members at all levels—from entry-level staff to Unit Chefs—by fostering a culture of continuous learning, excellence, and innovation.

This position oversees the Culinary Academy, the university’s embedded culinary training program, delivering a structured learning experience that combines hands-on kitchen instruction with classroom education. The Academy develops the technical, operational, and leadership skills needed for career advancement. The role also manages the Culinary Apprenticeship Program, which integrates on-the-job training with formal instruction to prepare participants for career progression and American Culinary Federation (ACF) certification.

The Culinary Training Manager plays a key role in developing future culinary leaders by providing training, coaching, and mentorship. This position ensures team members gain the skills, knowledge, and leadership capabilities needed to succeed in a high-volume campus dining environment while supporting an inclusive and growth-focused workplace.

Key Responsibilities

Training & Curriculum Development

• Design, implement, and continuously improve comprehensive culinary training programs across Campus Dining Services.
• Develop and maintain curriculum spanning culinary techniques, food safety, nutrition, kitchen management, and industry trends.
• Oversee the Culinary Academy as a key training program, ensuring alignment with broader departmental training strategies.
• Integrate the Culinary Apprenticeship Program into overall training efforts, combining structured on-the-job learning with classroom instruction.
• Incorporate operational training, including recordkeeping and use of systems such as NetMenu and Streamline.
• Establish clear development pathways that support career progression from entry-level roles to Sous Chef and Chef positions.
  
  

Instruction, Coaching & Skill Development

• Deliver instruction through classes, workshops, and culinary demonstrations on core techniques and operational best practices.
• Provide hands-on, in-kitchen coaching to build technical proficiency and ensure consistency.
• Partner with staff and supervisors to develop and support individual development plans (IDPs).
• Mentor and guide employees and apprentices, supporting career growth and leadership readiness.
• Foster an inclusive learning environment that supports engagement and continuous development.
  
  

Program Management & Evaluation (Culinary Academy)

• Oversee day-to-day operations of the Culinary Academy and other training programs within Campus Dining, ensuring high-quality instruction and participant outcomes.
• Manage apprenticeship and academy recruitment, application, and selection processes.
• Maintain accurate records of participation, performance, assessments, certifications, and program metrics.
• Evaluate participant progress through hands-on assessments, assignments, and feedback, adjusting programming as needed.
• Maintain ACF accreditation standards and ensure readiness for audits and program reviews.
• Coordinate certifications, graduations, and recognition events that celebrate participant achievement.
  
  

Operational Support, Systems & Industry Engagement

• Train and support culinary staff and leaders in the use of menu management and production systems (e.g., NetMenu) to drive consistency and efficiency.
• Partner with dining leadership to align training with operational needs, including menu rollouts, concept changes, and workforce planning.
• Serve as acting Unit Chef when needed to support operational continuity.
• Build and maintain partnerships with culinary organizations, local industry professionals, and community stakeholders to enhance training, networking, and career opportunities.
• Ensure programs reflect industry trends and contribute to a skilled, adaptable culinary workforce.
  
  

Supervisory Relationships

This position has supervisory responsibility for the Training Support Chef and reports administratively and functionally to the Director of Culinary Operations.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field, or an equivalent combination of education and experience is required.
• 5–7 years of progressive culinary experience, including leadership in high-volume food service operations is required.
• Experience in culinary training, teaching, or workforce development.
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
• Food Safety Certification (e.g., ServSafe) and AllerTrain U certification within 30 days of hire is required.
• Ability to obtain ACF Certified Culinary Educator designation within 2 years of hire is required.
• Experience in higher education or institutional dining is preferred.
• Experience managing structured training or apprenticeship programs is preferred.
• Familiarity with American Culinary Federation (ACF) standards and certification processes is preferred.
• Background in adult learning or instructional design is preferred.
• Strong instructional, coaching, and facilitation skills.
• Ability to engage and develop individuals at varying skill levels.
• Excellent communication, leadership, and organizational skills.
• Passion for culinary training, mentorship, and workforce development.
• Proficiency with menu management systems and Microsoft Office tools.