Executive Chef & Culinary Director - University Dining

Washington State University; United States; On-site; USD 805,000 - 1,259,000; Full time

Benefits offered by this job

Hiring incentive

Medical/dental insurance

Retirement plan

Tuition waiver

Paid time off

Job summary

Washington State University invites applications for the role of Associate Director of Culinary Services, Executive Chef in Pullman, WA. This leadership position directs Dining Services culinary programs and staff, guiding curriculum, production, and quality across a large university dining operation generating ~$20 million annually.

You will oversee eight unit chefs, 4,500–5,500 residential students, and campus catering, while meeting food cost goals and standards for safety, sanitation, and

Qualifications

• Bachelor’s degree and five years of progressively responsible experience with at least two years in management.
• Master’s degree may substitute for up to one year of experience.
• Experience in university culinary operations and multi-unit management.
• Must be ServSafe certified and able to obtain a valid driver’s license.

Responsibilities

• Lead culinary vision and develop, test, and implement concepts for a large dining program.
• Oversee eight unit chefs and culinary production teams.
• Maintain high standards for food quality, sanitation, and staff training.
• Manage food and labor costs and menu development across operations.
• Support student success through campus dining leadership.

Skills

Culinary leadership

Menu management

Inventory management

ServSafe certified

Communication skills

Education

Bachelor’s degree in relevant field

Master’s degree substitution

Tools

Menu management software

Inventory management software

CBORD software

Job description

Washington State University invites applications for the role of Associate Director of Culinary Services, Executive Chef in Pullman, WA. This leadership position directs Dining Services culinary programs and staff, guiding curriculum, production, and quality across a large university dining operation generating ~$20 million annually.

You will oversee eight unit chefs, 4,500–5,500 residential students, and campus catering, while meeting food cost goals and standards for safety, sanitation, and