Campus Executive Chef: Lead Innovative Menus

Thompson-Hospitality; Wilberforce (OH); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Health/Dental/Vision

PTO

401(k) matched 4%

Disability Insurance (Short/Long-term)

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, D

Meal Plan Discount for staff

Job summary

Wilberforce University in Ohio seeks an Executive Chef to lead the campus dining team and deliver high-quality meals that enrich students’ lives. You will manage daily kitchen operations, create innovative menus, supervise staff, control costs, and uphold food safety standards in a fast-paced environment.

Responsibilities include staff recruitment and training, budget development, procurement, and collaboration with vendors to ensure quality ingredients.

Qualifications

• Bachelor-level culinary degree or higher.
• Proven leadership in a high-volume kitchen.
• Strong knowledge of food safety standards and HACCP.
• Experience with university campus dining is preferred.

Responsibilities

• Design nutritionally balanced, cost-conscious menus for campus dining.
• Lead and develop kitchen staff, ensuring high standards and teamwork.
• Manage budgets, food and labor costs, and waste reduction.
• Ensure compliance with safety regulations and sanitation guidelines.
• Build supplier relationships and coordinate procurement for quality ingredients.

Skills

Leadership

Menu development

Food safety

Culinary techniques

Staff training

Budgeting

Communication

Microsoft Office

Culinary software

Education

Culinary degree

Tools

Culinary software

Microsoft Office

Job description

Wilberforce University in Ohio seeks an Executive Chef to lead the campus dining team and deliver high-quality meals that enrich students’ lives. You will manage daily kitchen operations, create innovative menus, supervise staff, control costs, and uphold food safety standards in a fast-paced environment.

Responsibilities include staff recruitment and training, budget development, procurement, and collaboration with vendors to ensure quality ingredients.