Executive

• Lead and oversee culinary operations across the campus
• Coordinate food production, staffing, and execution to high standards
• Lead, coach, and develop kitchen team members through hiring, training, scheduling, performance management, and ongoing development
• Build a positive, accountable, and collaborative kitchen culture
• Oversee menu development, recipe execution, production planning, and food presentation
• Establish and maintain standards for food quality, taste, presentation, nutrition, and food safety
• Oversee food purchasing, inventory, production volumes, product standardization, and food and labor costs
• Partner with culinary and Dining Services leadership to identify and develop high-potential employees
• Ensure recipes and menus are consistently executed and communicate with the Creative Dining Services Home Office regarding production recipes and menu changes
• Monitor food consumption and production needs to minimize waste and maintain budgetary goals
• Maintain accurate production records and organized kitchen operating systems
• Ensure kitchen equipment is maintained and the kitchen remains organized, safe, and sanitary
• Participate in Food Committee meetings and collaborate with campus partners to improve the dining experience
• Partner with Dining Services leadership to meet the needs of students, clients, staff, and colleagues
• Identify opportunities to elevate the culinary program and make the account a showcase for Creative Dining Services

Explore Executive Chef at Creative Dining Services. Review requirements and application details.