Campus Dining Executive Chef - High-Volume Leadership

University of Maryland Global Campus; Salisbury (NC); On-site; USD 76,000 - 80,000; Full time

Benefits offered by this job

Comprehensive benefits

Job summary

Salisbury University is seeking an Executive Chef to provide strategic culinary leadership for all campus dining operations. You will oversee menu development, food production, safety, staff supervision, and quality control across residential dining, retail venues, and catering.

The role reports to Dining Services leadership, with direct supervision of two managers. Requires Associate’s degree in Culinary Arts and 7–10 years of leadership in high-volume dining, plus ServSafe certification within

Qualifications

• Proven ability to lead high-volume campus dining operations.
• Knowledge of HACCP and food safety compliance.
• Experience with menu planning, recipe management, and quality assurance.

Responsibilities

• Lead menu development, production, and quality across dining venues and catering.
• Oversee labor and food cost budgeting and ensure fiscal responsibility.
• Supervise and mentor culinary staff; ensure compliance with health and safety standards.

Skills

High-volume culinary leadership

Menu development

Food safety & HACCP

Cost control & budgeting

Staff supervision

Communication skills

Education

Associate’s degree in Culinary Arts

Job description

Salisbury University is seeking an Executive Chef to provide strategic culinary leadership for all campus dining operations. You will oversee menu development, food production, safety, staff supervision, and quality control across residential dining, retail venues, and catering.

The role reports to Dining Services leadership, with direct supervision of two managers. Requires Associate’s degree in Culinary Arts and 7–10 years of leadership in high-volume dining, plus ServSafe certification within