Executive Chef

NOTE TO APPLICANT:  Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents.

Job Posting Title:

Executive Chef

Job Description:

EXECUTIVE CHEF
 

Position Summary:
Under the general supervision of the Senior Director for Dining Services and Facilities Events (SD-DSF), the Executive Chef is responsible for overseeing the culinary direction, daily kitchen operations and menu development for all Dining Services operations, including the College Dining Program and Catering Services. The Executive Chef provides culinary leadership, coordinates staff activities, ensures adherence to quality and food safety standards and fosters a culture of excellence, innovation and collaboration. The Executive Chef also plays a key role in shaping the dining experience on campus through creative and inclusive menu development, incorporating sustainable practices and aligning culinary operations with the College’s mission and values. This position requires proactive planning, effective leadership and strong collaboration with catering, retail and administrative staff to meet the evolving needs of the college community.

Duties and Responsibilities

Culinary Leadership & Operations:

• Partner with the SD-DSF to manage the daily operations of Dining Services, including staffing, food production, safety compliance and guest satisfaction.

• Develop and implement menus for residential dining, catering and retail outlets.

• Ensure consistent quality, taste, presentation and nutritional value of meals.

• Lead recipe development and maintain accurate food production records.

• Coordinate culinary preparation and execution for large-scale campus events.

• Supervise food preparation activities, ensuring safety, cleanliness and efficiency.

• Enforce HACCP and food safety standards across all food service operations.

• Train staff on techniques, sanitation and presentation best practices.

• Monitor storage, inventory and sanitation practices for food handling and kitchen operations.

• In collaboration with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations, help assess and enhance culinary workflows to support evolving service models and kitchen efficiency.

Staff Supervision & Development:

• Provide leadership in hiring, training, supervising, evaluating and developing culinary staff.

• Foster staff development through mentorship, ongoing training and feedback.

• Supervise culinary staff including cooks and utility workers.

• Provide input for staff performance evaluations.

• Support recruiting, onboarding and training of new hires.

• Monitor kitchen workflows and reassign tasks as needed to meet demand.

• Foster a respectful and professional work environment.

• Maintain compliance with collective bargaining agreements and College policy.

• Collaborate with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations to ensure staff development plans and performance standards are aligned across all functional areas.
   

Catering, Event & Client Services:

• Collaborate with clients and campus stakeholders to design catering menus.

• Oversee event execution, staffing and food service logistics.

• Ensure high levels of customer satisfaction; resolve issues proactively.

• Adapt menus and services to accommodate dietary needs (vegan, vegetarian, allergen-free).

• Support Catering Managers and Chef Managers with culinary planning and resource allocation.

• Work with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations to ensure seamless execution of catering services and integration with broader campus events.

Administrative & Strategic Support:

• Collaborate with Dining Services leadership long-term planning, budgeting and strategic initiatives.

• Manage food and labor costs within budgetary constraints.

• Oversee inventory control, purchasing and vendor relationships.

• Assist with food pur