Job Description

Our client is seeking an Executive Chef to lead culinary operations for a large, multi‑unit dining program serving a high‑volume campus environment. The Executive Chef oversees daily production, menu execution, food quality, safety compliance, and catering operations while managing a sizeable back‑of‑house team. This position requires a hands‑on leader who thrives in a fast‑paced, service‑driven environment and can maintain consistent standards across multiple outlets.

Onsite | No Visa Sponsorship | Relocation Assistance: Yes

Work Schedule: Sunday–Thursday | 12:00PM–10:00PM

Responsibilities:

• Menu & Concept Support: Assist with menu planning, concept execution, and implementation of new culinary initiatives.
• Operational Excellence: Maintain high standards for sanitation, HACCP compliance, food safety, and physical safety programs.
• Financial Management: Monitor and control food and labor costs; support P&L performance, forecasting, and budget adherence.
• Team Management: Lead, train, schedule, and develop culinary staff; ensure consistent performance and adherence to standards.
• Catering Operations: Manage full‑cycle catering planning, coordination, production, and on‑site execution for events of varying scale.
• Systems & Processes: Utilize automated food inventory, ordering, production, and management systems; ensure compliance across units.
• Customer & Client Service: Support a positive dining experience, respond to feedback, and uphold service expectations across all outlets.
• Culinary Leadership: Oversee daily food production, recipe compliance, menu execution, and food quality across multiple dining locations.

Qualifications (Must-Haves)

• HACCP knowledge or training.
• Bachelor's degree or equivalent experience.
• Strong leadership, communication, and team‑development skills.
• Experience leading catering operations from planning through execution.
• 3+ years of management experience in culinary or foodservice operations.
• Working knowledge of automated food inventory, ordering, and production systems.
• Demonstrated experience managing food and labor costs, including P&L or budget responsibility.
• 3+ years of functional experience in high‑volume foodservice (institutional dining, catering, multi‑unit restaurants, hospitality, or similar)

Preferred Skills:

• Supervisory experience managing 10+ BOH staff.
• Experience overseeing high‑volume production or multi‑outlet operations.
• Experience in institutional dining, university dining, healthcare, corporate dining, or other large multi‑unit environments.

Benefits & Perks:

• Paid Time Off
• Paid Holidays
• Wellness Programs
• Medical, Dental, and Vision
• 401(k) with employer match
• Career Development and Tuition Assistance

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