Campus Executive Chef: Lead Menu Innovation & Excellence

Austin Grill LLC; Clarksdale (MS); On-site; USD 75,000 - 110,000; Full time

Benefits offered by this job

Health

PTO

401(k)

Disability insurance

Tuition reimbursement

Referral program

Pet Insurance

Meal discounts

Job summary

Coahoma Community College in Clarksdale, MS, seeks an Executive Chef to lead campus dining, create menus, oversee food preparation, and manage a diverse culinary team.

You will control food costs, ensure safety, train staff, build relationships with vendors, and promote sustainability while delivering high-quality meals for students and staff. This role requires 50–55 hours weekly and strong leadership in a fast-paced kitchen.

Qualifications

• Culinary degree from an accredited institution and relevant professional certifications.
• Proven experience as an Executive Chef or in a high-level culinary leadership role.
• Comprehensive knowledge of culinary techniques, menu development, and food safety standards.

Responsibilities

• Design and plan diverse, nutritionally balanced menus with cost-efficiency.
• Provide culinary direction to the team, ensuring high food quality and presentation.
• Recruit, train, and lead kitchen staff, fostering collaboration and excellence.
• Develop and manage culinary budgets, control food and labor costs, and minimize waste.
• Oversee compliance with food safety regulations, sanitation, and policies.
• Establish relationships with suppliers and coordinate procurement for quality ingredients.
• Stay updated on culinary trends and sustainability practices to enhance the dining experience.

Skills

Culinary leadership

Menu development

Food safety

Staff training

Education

Culinary degree

Professional certifications

Tools

Culinary software

Microsoft Office

Job description

Coahoma Community College in Clarksdale, MS, seeks an Executive Chef to lead campus dining, create menus, oversee food preparation, and manage a diverse culinary team.

You will control food costs, ensure safety, train staff, build relationships with vendors, and promote sustainability while delivering high-quality meals for students and staff. This role requires 50–55 hours weekly and strong leadership in a fast-paced kitchen.