Campus Culinary Director – Dining Operations

Redd Hospitality; Lexington (KY); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Standard benefits

PTO

Relocation assistance

Job summary

Redd Hospitality in Williamsburg, VA is seeking a Chef Manager to lead daily culinary and dining operations for a university campus. The role combines hands-on kitchen leadership with strategic oversight to deliver exceptional food quality and an engaging dining experience for students and staff.

You will manage prep planning, inventory, scheduling, and cost controls while mentoring the kitchen team and upholding food safety standards in a high-volume campus environment.

Qualifications

• Proven experience as a Chef Manager or senior culinary leader in a university, corporate dining, or similar large-scale managed food service environment
• Strong knowledge of food production, menu execution, food safety standards, and kitchen organization with the ability to maintain consistency and quality across all university dining operations
• Demonstrated ability to lead, train, and develop culinary teams while managing budgets, food costs, scheduling, and operational functions to drive efficiency and excellence in a high-volume campus dining environment

Responsibilities

• Oversee all daily culinary and dining operations for the university, ensuring exceptional food quality, consistency, and timely execution across all campus dining outlets and catering functions
• Manage prep planning, inventory management, scheduling, and cost control to maintain efficient and high-quality kitchen operations across all university dining venues
• Lead, mentor, and develop kitchen staff while fostering a culture of culinary excellence, teamwork, and continuous improvement in a dynamic Williamsburg university dining environment

Skills

Culinary leadership

Food safety

Menu execution

Team development

Tools

Budget management

Job description

Redd Hospitality in Williamsburg, VA is seeking a Chef Manager to lead daily culinary and dining operations for a university campus. The role combines hands-on kitchen leadership with strategic oversight to deliver exceptional food quality and an engaging dining experience for students and staff.

You will manage prep planning, inventory, scheduling, and cost controls while mentoring the kitchen team and upholding food safety standards in a high-volume campus environment.