The Executive Chef oversees all back-of-house operations across campus cafes to ensure quality, safety, and guest satisfaction.
They follow best practices, manage food safety, sanitation, and workplace safety standards, and ensure compliance with SOPs and audits.
Responsibilities include menu creation, recipe accuracy, inventory management, team training, and supporting financial targets through budget management.
The role involves leading culinary staff, maintaining high service standards, and managing catering events.
Ideal candidates are passionate about customer service, dependable, communicative, and certified in food safety.
Physical demands include lifting up to 25 lbs and working under pressure.
The position offers full-time benefits, with a salary range of $75,000-$80,000, based on experience.