Executive Chef - Campus Dining Leadership & Menu Innovation

Austin Grill LLC; Princess Anne, Northern (MD, KY); Hybrid; USD 70,000 - 120,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k) with 4% match

Disability insurance

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, y,

Job summary

The Thompson Hospitality-operated University of Maryland Eastern Shore Dining Facility is seeking an Executive Chef to lead culinary operations, menu development, staff leadership, budgeting, and food safety compliance. You will shape the dining program to deliver high-quality experiences for students, faculty, and staff.

Responsibilities include designing diverse menus, mentoring a diverse kitchen team, controlling costs, minimizing waste, and ensuring consistent quality and safety in a

Qualifications

• Culinary degree from an accredited institution and relevant professional certifications.
• Proven experience in Executive Chef or senior culinary leadership role.
• Comprehensive knowledge of culinary techniques, menu development, and food safety standards.

Responsibilities

• Design and plan diverse, nutritionally balanced menus, considering cost, sustainability, and student/faculty needs.
• Provide culinary leadership and creative direction to the team, maintaining high food quality and presentation.
• Recruit, train, and lead kitchen staff with a focus on collaboration and excellence.
• Develop and manage culinary budgets, control food and labor costs, and minimize waste.
• Oversee food safety regulations, sanitation guidelines, and policies to ensure a safe kitchen environment.

Skills

Culinary leadership

Menu development

Food safety standards

Staff management

Communication

Organizational skills

Microsoft Office

Education

Culinary degree

Professional certifications

Tools

Culinary software

Job description

The Thompson Hospitality-operated University of Maryland Eastern Shore Dining Facility is seeking an Executive Chef to lead culinary operations, menu development, staff leadership, budgeting, and food safety compliance. You will shape the dining program to deliver high-quality experiences for students, faculty, and staff.

Responsibilities include designing diverse menus, mentoring a diverse kitchen team, controlling costs, minimizing waste, and ensuring consistent quality and safety in a