Executive Chef - Campus Dining: High-Volume Leader

Premier Global Links; Atherton (CA); On-site; USD 99,000 - 121,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401(k)

PTO

Tuition reimbursement

Career development

Job summary

Premier Global Links LLC is a leading provider of campus dining services seeking an Executive Chef to oversee high-volume operations and menu development. You will manage resident dining, purchasing, and safety programs while guiding a culinary team of 15–20 staff and supporting catering and special events.

The role requires strong leadership, ServSafe/HACCP knowledge, and a dedication to quality in food presentation.

Qualifications

• Extensive culinary experience in a high-volume foodservice environment.
• 1-3+ years of culinary management or supervisory experience.
• 1-3+ years of related culinary or foodservice experience.
• Associate's or Bachelor's degree in Culinary Arts, Hospitality, Food Service Management, or related field; equivalent experience considered.
• ServSafe certification and working knowledge of HACCP.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to work one weekend day per week.

Responsibilities

• Lead daily resident dining and high-volume culinary operations.
• Coach and develop a culinary team of 15-20 employees.
• Develop menus and maintain high standards for quality and presentation.
• Oversee purchasing, procurement, inventory, and food costs.
• Maintain ServSafe, HACCP, sanitation and food safety standards.
• Support catering, events, and campus dining activities.
• Improve kitchen processes, productivity, and operational consistency.
• Build strong relationships with clients, vendors and internal teams.

Skills

High-volume foodservice

Culinary management

Leadership

Menu development

ServSafe HACCP

Weekend day availability

Education

Associate's or Bachelor's degree in Culinary Arts / Hospitality / Food Service Management

Job description

Premier Global Links LLC is a leading provider of campus dining services seeking an Executive Chef to oversee high-volume operations and menu development. You will manage resident dining, purchasing, and safety programs while guiding a culinary team of 15–20 staff and supporting catering and special events.

The role requires strong leadership, ServSafe/HACCP knowledge, and a dedication to quality in food presentation.