Executive Chef

Coulter Services; Maxatawny Township (PA); On-site; USD 52,000 - 68,000; Full time

Job summary

Coulter Services is seeking a Campus Chef to lead daily culinary operations for a campus community. The role focuses on designing seasonal menus, delivering high-volume meals, and maintaining exceptional hospitality standards across dining services.

The campus chef will supervise and train kitchen staff, manage purchasing and inventory, and partner with campus clients on special events to continually improve dining offerings while upholding strict safety practices.

Qualifications

• Proven leadership in kitchen operations and high-volume service.
• Menu planning with seasonal, customer-driven offerings.
• Strong knowledge of food safety standards and sanitation.
• Inventory, purchasing, and food cost management skills.
• Effective staff supervision, training, and team development.

Responsibilities

• Design seasonal, student-focused menus and ensure meals meet high hospitality and quality standards.
• Oversee and execute high-volume food production.
• Supervise, coach, and train kitchen staff.
• Manage ordering, inventory, and food cost control.
• Maintain strict food safety and sanitation practices.
• Partner with campus clients to support special events.
• Continuously improve dining offerings to foster a welcoming, inclusive experience.

Skills

Leadership

Menu planning

Food safety

Inventory & food cost

Staff supervision

Job description

Campus Chef

responsible for leading daily culinary operations for a campus community.

Key Duties

• Design seasonal, student-focused menus and ensure meals meet high hospitality and quality standards.


• Oversee and execute high-volume food production.


• Supervise, coach, and train kitchen staff.


• Manage ordering, inventory, and food cost control.


• Maintain strict food safety and sanitation practices.


• Partner with campus clients to support special events.


• Continuously improve dining offerings to foster a welcoming, inclusive experience.

Qualifications & Skills

• Proven leadership in kitchen operations and high-volume service.


• Menu planning with a focus on seasonal, customer-driven offerings.


• Strong knowledge of food safety standards and sanitation.


• Inventory, purchasing, and food cost management skills.


• Effective staff supervision, training, and team development.