Campus Dining Executive Chef & Culinary Innovator

Usmd; College Park (MD); On-site; USD 110,800 - 132,960; Full time

Job summary

The Senior Executive Chef at University of Maryland, College Park, leads the Dining Services culinary strategy across multiple dining venues, overseeing food quality, menu innovation, sustainability, and operations while guiding Executive Chefs and culinary managers.

This role partners with nutrition and sustainability teams to advance allergen management, local sourcing, farm-to-table initiatives, and environmental stewardship, focusing on guest experiences, budget oversight, and staff

Qualifications

• Eight (8) years of progressively responsible experience in culinary operations or food service management.
• Bachelor's degree from an accredited college or university.
• Must have Prince George’s County Maryland Certified Food Service Manager Certification and ServSafe Certification within 90 days of hire.
• Must have a valid Maryland driver’s license with 5 points or less.

Responsibilities

• Provide strategic culinary leadership for Dining Services and oversee food quality, menu innovation, sustainability initiatives, and operations across multiple dining venues.
• Lead and develop Executive Chefs and culinary managers; ensure exceptional guest experiences and operational excellence.
• Collaborate with campus nutrition and sustainability teams on allergen management, sustainable food systems, and local sourcing.
• Oversee budget, forecasting, purchasing, and food cost controls; drive staff engagement and leadership development.

Skills

Staff supervision

Oral and written communication

Microsoft Office

Google Workspace

Policy interpretation

Multitasking

High-volume operations

Education

Bachelor's degree

Tools

FoodPro

Job description

The Senior Executive Chef at University of Maryland, College Park, leads the Dining Services culinary strategy across multiple dining venues, overseeing food quality, menu innovation, sustainability, and operations while guiding Executive Chefs and culinary managers.

This role partners with nutrition and sustainability teams to advance allergen management, local sourcing, farm-to-table initiatives, and environmental stewardship, focusing on guest experiences, budget oversight, and staff