Campus Dining Executive Chef - Lead High-Volume Menus

Maryland Connect; Salisbury (MD); On-site; USD 76,000 - 80,000; Full time

Job summary

Salisbury University is seeking an Executive Chef to provide strategic culinary leadership across campus dining operations, including residential dining, retail venues, and catering. You will oversee menu development, production, safety, staff supervision, and quality control to meet institutional goals and student satisfaction.

Requirements include an Associate’s degree in Culinary Arts or related field, 7–10 years of leadership in high-volume dining, and ServSafe Manager Certification.

Qualifications

• Experience in high-volume institutional food production, including menu development, batch cooking, standardized recipe management, and quality assurance.
• Knowledge of HACCP and compliance with federal, state, and local regulations; cost control practices, including food cost analysis, inventory management, waste reduction, and budgeting.
• Strong leadership and supervisory skills; ability to train, mentor, and evaluate culinary staff in a fast-paced environment.
• Ability to manage multiple dining operations while maintaining quality and efficiency; effective written and verbal communication with staff, students, administrators, and vendors.

Responsibilities

• Provide strategic culinary leadership for campus dining operations, including residential dining, retail venues, and catering.
• Oversee menu development, food production, safety compliance, and quality control across venues.
• Supervise staff and manage labor costs; monitor budgets and implement corrective actions.
• Ensure health, safety, and regulatory inspections are passed; foster collaborative, inclusive work environment.

Skills

High-volume leadership

Menu development

Food safety HACCP

Budget oversight

Staff supervision

Communication skills

Education

Associate’s degree in Culinary Arts or related field

Tools

ServSafe Manager Certification

Food service management systems

Inventory software

Job description

Salisbury University is seeking an Executive Chef to provide strategic culinary leadership across campus dining operations, including residential dining, retail venues, and catering. You will oversee menu development, production, safety, staff supervision, and quality control to meet institutional goals and student satisfaction.

Requirements include an Associate’s degree in Culinary Arts or related field, 7–10 years of leadership in high-volume dining, and ServSafe Manager Certification.