Culinary Architect: Multi-Unit Campus Dining Leader

Upper Crust Food Service; Columbia Township (MO); Sur place; USD 110 000 - 160 000; Plein temps

Avantages offerts par ce poste

Dental

Disability Insurance

Holiday time off

Health & Wellness Programs

Employee Assistance Program

Personal Leave

Résumé du poste

Upper Crust Food Service seeks an Executive Chef to lead a premier, multi-unit campus dining program. You will oversee a high-volume operation and mentor a diverse team across residential dining and catering, balancing culinary excellence with financial stewardship.

The role emphasizes sustainability, technology integration, and guest experience, requiring ServSafe and HACCP credentials, a culinary degree, and proven multi-unit leadership in premium food service environments.

Qualifications

• 5+ years in high-volume dining/catering leadership.
• ServSafe Manager and HACCP certified.
• Degree from an accredited culinary program or equivalent hands-on experience.

Responsabilités

• Direct daily operations across residential dining hall and high-volume catering.
• Design seasonal menus and menu cycles.
• Mentor a team of 5–7 associates and 1 sous-chef.
• Oversee P&L, food/labor cost control, and inventory auditing.
• Ensure safety, allergen management, and regulatory compliance across units.
• Lead campus-wide culinary initiatives and strategic program development.
• Foster diversity, inclusion, and associate engagement.
• Develop leadership pipeline and staff training.
• Maintain exceptional guest experience at scale.
• Manage budgets and adopt dining/hospitality technology.

Connaissances

Leadership

Multi-unit leadership

Budgeting

Staff coaching

Food safety culture

Formation

Culinary degree

Outils

POS systems

Google Suite

Reporting platforms

Description du poste

Upper Crust Food Service seeks an Executive Chef to lead a premier, multi-unit campus dining program. You will oversee a high-volume operation and mentor a diverse team across residential dining and catering, balancing culinary excellence with financial stewardship.

The role emphasizes sustainability, technology integration, and guest experience, requiring ServSafe and HACCP credentials, a culinary degree, and proven multi-unit leadership in premium food service environments.