Campus Dining Executive Chef & Culinary Leader

The Claremont Colleges Services; United States; On-site; USD 82,000 - 92,000; Full time

Job summary

Harvey Mudd College seeks an Executive Chef Manager to lead Dining Services operations on campus, directing culinary strategy, menu development, and staff supervision across bakery and catering teams. You will ensure safety, quality, and efficient service in a high-volume kitchen while collaborating with campus stakeholders and adhering to college policies.

The role requires strong leadership, extensive culinary knowledge, and experience managing a team in an institutional kitchen; bilingual

Qualifications

• Culinary Arts degree or equivalent training/experience is required.
• ACF certification preferred; ServSafe or equivalent certification is required.
• Minimum five years of professional culinary experience with supervisory responsibility.

Responsibilities

• Oversee daily Dining Services operations, staffing, and food production.
• Develop and implement menus for residential dining, catering, and retail outlets.
• Ensure quality, taste, presentation, and nutritional value of meals.
• Lead recipe development and maintain accurate production records.
• Coordinate culinary preparation for large campus events.
• Train staff on sanitation, safety, and presentation best practices.

Skills

Leadership

Food safety

Menu development

Communication

Bilingual (English/Spanish)

Education

Culinary Arts degree or equivalent

ACF certification preferred

ServSafe or equivalent certification required

Tools

Inventory systems

Food service technology platforms

Job description

Harvey Mudd College seeks an Executive Chef Manager to lead Dining Services operations on campus, directing culinary strategy, menu development, and staff supervision across bakery and catering teams. You will ensure safety, quality, and efficient service in a high-volume kitchen while collaborating with campus stakeholders and adhering to college policies.

The role requires strong leadership, extensive culinary knowledge, and experience managing a team in an institutional kitchen; bilingual