Campus Executive Chef: Lead Culinary Team & Innovation

Creative Dining Services; Jackson (TN); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

401(k) Retirement with company match

Generous PTO policy

DailyPay earned wage access

Discounts with partner companies

Pet insurance

Professional development and career成长

Job summary

Creative Dining Services, in partnership with Union University in Jackson, TN, seeks an Executive Chef to lead culinary operations, develop a talented kitchen team, and uphold high standards of food quality, presentation, nutrition, safety, and service.

This hands-on culinary leader will collaborate with university dining leadership to elevate the program and foster lasting client partnerships, driving innovation across a well-established operation.

Qualifications

• Culinary Arts degree or equivalent education and experience.
• Minimum of five years of professional cooking experience.
• ServSafe certification.
• Strong knowledge of food preparation, production, food safety, sanitation, and kitchen operations.
• Ability to lead a culinary team with confidence and accountability.

Responsibilities

• Lead and oversee culinary operations across the campus, ensuring high standards.
• Coach and develop kitchen staff through hiring, training, scheduling, and performance management.
• Maintain kitchen culture that is positive, accountable, and hands-on when needed.
• Oversee menu development, recipe execution, and production planning with current culinary trends.
• Ensure consistency in food quality, presentation, nutrition, and safety.
• Monitor food purchasing, inventory, production volumes, and costs.

Skills

Leadership

Team management

Communication

Problem solving

Food safety

Education

Culinary Arts degree or equivalent

ServSafe certification

Job description

Creative Dining Services, in partnership with Union University in Jackson, TN, seeks an Executive Chef to lead culinary operations, develop a talented kitchen team, and uphold high standards of food quality, presentation, nutrition, safety, and service.

This hands-on culinary leader will collaborate with university dining leadership to elevate the program and foster lasting client partnerships, driving innovation across a well-established operation.