Seeking an Executive Chef Manager to oversee campus dining services, ensuring food quality and customer satisfaction.
Responsibilities include managing daily kitchen operations, supervising staff, fostering team performance, maintaining safety and sanitation standards, and supporting client relationships.
Lead menu development, food preparation, and operational best practices to meet financial and quality goals.
Qualifications: 2-year culinary or hospitality degree, 5+ years managing large collegiate dining programs, ServSafe certification, and U.S. work authorization.
This full-time role offers a salary in the high $60,000s to mid $70,000s, along with benefits such as medical coverage, 401K, paid holidays, vacation, and annual bonuses.
Work environment is fast-paced, high-volume, with diverse meal services, including catering. Schedule varies with semester activities, typically excluding Christmas & New Year’s.
Fluent in English required.