Executive Chef - Campus Dining & Catering Leadership

University of California, Merced; California (MO); On-site; USD 83,000 - 96,000; Full time

Job summary

University of California, Merced is seeking an Executive Chef to lead the culinary operations across residential dining, retail food services, catering, and the commissary. You will plan, organize, direct, and manage a high-quality dining program, driving menu development, production processes, and staff performance with independent judgment and a focus on safety and efficiency.

You will supervise and train staff, manage inventory, and oversee procurement while aligning with sustainability

Qualifications

• Bachelor's degree in a related area.
• 5 years of related experience or 9 years equivalent related experience if no degree.
• 5 years of culinary management experience, preferably in a college or university environment with independent decision making for menu planning, customer service, staffing and financial management. (Preferred)
• Serve Safe Certification or equivalent or superior certification or to be obtained within 6 months of employment.
• CCC certification with the American Culinary Federation or equivalent. (Preferred)

Responsibilities

• Continually assess and improve processes and procedures. Plans and develops service operations while ensuring compliance with food handling, preparation, and service standards for quality assurance, safety, and security.
• Oversees and supervises food production and service delivery. Maintains a high-quality food production system. Develops and implements exceptional food production and customer service standards.
• Direct involvement in staff training programs. Creates and provides continuous training to all food production staff, supervisors, and managers in food preparation, presentation, customer service, sanitation, and safety. Develops and implements standards for food production and service delivery, including sanitation standards to meet all health codes.
• Leads menu development, creates menus for food service operations, and develops recipes for production testing and culinary evaluation.
• Supervises staff and provides excellent communication and interpersonal skills when interacting with supervisors and management. Ensures that all staff meet quality assurance standards. Oversees, mentors, and develops staff, setting team goals and performance standards. Provides guidance on complex and sensitive issues, assigns work, and monitors team progress. Manages staffing needs, including recruitment, hiring, performance evaluations, and professional development to ensure operational efficiency. Recommends actions related to compensation, promotions, reclassifications, discipline, and grievance resolutions.
• Manages budgetary responsibility within cost per meal and general cost guidelines. Oversees food procurement, receiving, and inventory control. Develops quality control programs to ensure optimal product quality.
• In collaboration with the management team, the Executive Chef plays a vital role in sustainability programs. These programs focus on areas such as recycling, utilizing organic and fresh, locally grown foods, water conservation, responsible purchasing, waste awareness, food recovery, nutrition management, and fostering student and community involvement through educational events. The Executive Chef may also serve on departmental, campus, and UC-wide sustainability committees.
• Monitors maintenance and repair needs in all kitchen and production areas to ensure that managers, supervisors, and sous chefs provide adequate levels of functionality, safety, and sanitation.

Skills

Culinary leadership

Food safety

Staff training

Menu development

Education

Bachelor's degree in related area

Serve Safe Certification

CCC certification (Preferred)

Job description

University of California, Merced is seeking an Executive Chef to lead the culinary operations across residential dining, retail food services, catering, and the commissary. You will plan, organize, direct, and manage a high-quality dining program, driving menu development, production processes, and staff performance with independent judgment and a focus on safety and efficiency.

You will supervise and train staff, manage inventory, and oversee procurement while aligning with sustainability