Executive Chef

UM29 Salisbury University (SU); United States; On-site; USD 76,000 - 80,000; Full time

Job summary

Salisbury University is seeking an Executive Chef to provide strategic culinary leadership across campus dining operations. The role oversees menu development, food production, food safety compliance, staff supervision, and quality control for residential dining, retail venues, and catering.

Reporting to the Director of Dining Services, the Exec Chef manages two direct reports and assists with labor and cost budgeting, while fostering an inclusive, high‑performing team that delivers high‑quality

Qualifications

• Knowledge of high-volume institutional food production and menu development.
• Understanding of food safety and HACCP compliance.
• Experience in cost control, inventory management, and budgeting.
• Labor management in a public employment environment.
• Strong leadership skills in a fast-paced setting.
• Menu planning for diverse student populations and dietary accommodations.

Responsibilities

• Provide strategic culinary leadership for campus dining operations.
• Oversee menu development, food production, and quality control across venues.
• Ensure food safety compliance and regulatory standards.
• Supervise staff and manage performance across teams.
• Support budgeting and labor planning.

Skills

High-volume food production

Menu planning

Leadership & supervision

Food safety & HACCP

Cost control & budgeting

Staff training & development

Flexibility for evenings/weekends

Education

Associate's degree in Culinary Arts

Bachelor's degree in business or related field (preferred)

Tools

Food service management systems

Inventory software

Office applications

Job description

Executive Chef

$76,000 - $80,000 • Regular • Full‑time, exempt state role.

Job Summary

The Executive Chef provides strategic culinary leadership for all campus dining operations at a public institution of approximately 7,200 students. The role oversees menu development, food production, food safety compliance, staff supervision, and quality control across residential dining, retail venues, and catering operations, ensuring high‑quality food service aligned with institutional goals, student satisfaction, and fiscal responsibility.

Authority and Accountability

The Executive Chef reports directly to the Director of Dining Services and manages two direct reports: Sous Chef, Catering and Production Manager. The position has dotted‑line authority to the Chef Manager, Commons, and other supervisory organizations on culinary/production matters. The Exec Chef assists with developing and maintaining food and production labor budgets.

Required Minimum Qualifications

• Knowledge of high‑volume institutional food production, menu development, batch cooking, standardized recipe management, and quality assurance across multiple dining venues.
• Understanding of food safety and sanitation principles, HACCP standards, and compliance with federal, state, and local regulations.
• Experience in cost control practices, including food cost analysis, inventory management, waste reduction strategies, and self‑operated auxiliary enterprise budgeting.
• Knowledge of labor management principles, scheduling practices, and workforce development in a public employment environment.
• Strong leadership and supervisory skills; ability to train, mentor, and evaluate culinary staff in a high‑volume, fast‑paced environment.
• Mandated proficiency in menu planning that reflects diverse student populations, dietary accommodations, allergen management, and current culinary trends.
• Must analyze operational data, identify improvement areas, and implement process enhancements.
• Must maintain compliance with health, safety, and regulatory mandates and successfully pass mandatory inspections.
• Must foster an inclusive work environment, adapt to changing demands, and work flexible hours including evenings and weekends.
• Must meet physical demands of standing, lifting up to 50 lbs., and performing other mandatory mandatory motions.

Education & Work Experience

• Associate's degree in Culinary Arts or related field.
• 7–10 years of progressive culinary leadership experience managing high‑volume institutional or campus dining.

Mandatory Technical Skills

• Proficiency in food service management systems, inventory software, and standard office applications.

Mandatory Certification/Licensure

• ServSafe Manager Certification within 6 months of hire.

Preferred Qualifications

• Bachelor's degree in business or related field.
• Experience managing multiple dining concepts and catering operations.
• Strong financial acumen and union workforce experience.
• ACF Certified Executive Chef; HACCP Certification.
• Active membership in NACUFS and ACF.
• Experience with food allergy management and sustainability initiatives.
• Knowledge of Maryland procurement procedures.

Physical Demands

• Ability to lift up to 50 lbs.; walking, stooping, reaching, kneeling, standing, repetitive motion, twisting, bending, pushing, pulling.
• Exposed to extreme temperatures, dust, fumes, smoke, unpleasant odors, and loud noises.

EEO Statement

Salisbury University is an equal‑opportunity employer and complies with all applicable federal and state laws regarding nondiscrimination. SU commits to equal opportunity for all and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, ancestry, political affiliation, or veteran status in employment, educational programs and activities, and admissions.