Executive Chef Manager

The Claremont Colleges Services; Claremont (CA); Hybrid; USD 82,000 - 92,000; Full time

Job summary

Harvey Mudd College in Claremont, CA, is seeking an Executive Chef Manager to lead the culinary direction and daily kitchen operations for Dining Services, including residential dining, catering and retail outlets.

You will supervise bakery/production teams, develop menus, ensure HACCP standards and foster a culture of excellence while collaborating with campus stakeholders to deliver exceptional dining experiences.

Qualifications

• Culinary Arts degree required or equivalent training/experience.
• ACF (Certified Executive Chef) certification preferred.
• ServSafe or equivalent health/safety certification required.
• Minimum of five years of professional culinary experience, preferably as an Executive Chef or higher.
• Supervisory experience in a commercial or institutional kitchen setting.

Responsibilities

• Lead daily kitchen operations and culinary direction for Dining Services, including staffing and safety compliance.
• Develop and implement menus for residential dining, catering and retail outlets.
• Ensure consistent quality, taste, presentation and nutritional value of meals.
• Supervise bakery/production teams and oversee food production records.
• Coordinate culinary planning for large-scale campus events.
• Train staff on sanitation, presentation, and culinary techniques.

Skills

Culinary leadership

Food safety

Menu development

Staff training & development

Communication

Bilingual (English/Spanish)

Education

Culinary Arts degree

ACF certification

ServSafe certification

Tools

Inventory management software

Food service technology platforms

Job description

Executive Chef Manager

Position Summary

Under the general supervision of the Senior Director for Dining Services and Facilities Events (SD-DSF), the Executive Chef is responsible for overseeing the culinary direction, daily kitchen operations Jays Place, the cafe, and menu development for all Dining Services operations, including the College Dining Program and Catering Services. The Executive Chef provides culinary leadership and direct supervision across the bakery and production functions, including the Bakery Department staff, Hoch Production Lead, and Catering Production Lead; coordinates staff activities, supports employee development and performance, , ensures adherence to quality and food safety standards and fosters a culture of excellence, innovation and collaboration. The Executive Chef also plays a key role in shaping the College’s nationally recognized dining experience which is currently ranked #4 for best campus food by The Princeton Review, through creative and inclusive menu development, incorporating sustainable practices and aligning culinary operations with the College’s mission and values. This position requires proactive planning, effective leadership, and strong collaboration with catering, retail, and administrative staff to meet the evolving needs of the college community.

Duties and Responsibilities

Culinary Leadership & Operations

• Partner with the SD-DSF to manage the daily operations of Dining Services, including staffing, food production, safety compliance, and guest satisfaction.
• Develop and implement menus for residential dining, catering, and retail outlets.
• Ensure consistent quality, taste, presentation, and nutritional value of meals.
• Lead recipe development and maintain accurate food production records.
• Coordinate culinary preparation and execution for large-scale campus events.
• Supervise food preparation activities, ensuring safety, cleanliness and efficiency.
• Enforce HACCP and food safety standards across all food service operations.
• Train staff on techniques, sanitation, and presentation best practices.
• Monitor storage, inventory and sanitation practices for food handling and kitchen operations.
• In collaboration with the SD-DSF and the Operations Managers, help assess and enhance culinary workflows to support evolving service models and kitchen efficiency.

Staff Supervision & Development

• The Executive Chef Manager will have four direct reports from the bakery department staff, the Hoch Production Lead, and the Catering Production Lead Provide leadership in hiring, training, supervising, evaluating, and developing culinary staff.
• Foster staff development through mentorship, ongoing training, and feedback.
• Supervise culinary staff, including cooks and support in pantry, and utility workers.
• Perform yearly staff performance evaluations as assigned.
• Support recruiting, onboarding, and training of new hires.
• Monitor kitchen workflows and reassign tasks as needed to meet demand.
• Foster a respectful and professional work environment.
• Maintain compliance with collective bargaining agreements and College policy.
• Collaborate with the SD-DSF and the Operations Managers to ensure staff development plans and performance standards are aligned across all functional areas.

Catering, Event & Client Services

• Collaborate with clients and campus stakeholders to design catering menus.
• Oversee event execution, staffing and food service logistics.
• Ensure high levels of customer satisfaction; resolve issues proactively.
• Adapt menus and services to accommodate dietary needs (vegan, vegetarian, allergen-free).
• Support Catering Managers and Chef Managers with culinary planning and resource allocation.
• Work with the SD-DSF, and the Operations Managers s to ensure seamless execution of catering services and integration with broader campus events.

Administrative & Strategic Support

• Collaborate with Dining Services leadership long-term planning, budgeting and strategic initiatives.
• Manage food and labor costs within budgetary constraints.
• Oversee inventory control, purchasing and vendor relationships.
• Assist with food purchasing, cost analysis and inventory management.
• Support the Senior Director in developing long-term culinary plans and departmental goals.
• Assist with scheduling, opening/closing duties and staff coverage.
• Maintain accurate documentation for health inspections and internal audits.
• Utilize food management systems and provide training to ensure staff proficiency.
• Stay informed on culinary trends, equipment innovation and best practices to enhance operations.

Required Qualifications

Education and Experience

Education: Culinary Arts degree required or equivalent training/experience. ACF (Certified Executive Chef) certification preferred. ServSafe or equivalent health/safety certification required.

Experience: Minimum of five years of professional culinary experience, preferably as an Executive Chef, Sous Chef, or higher. Supervisory experience in a commercial or institutional kitchen setting.

Required Knowledge, Skills and Abilities

Extensive knowledge of culinary arts, food safety and contemporary dining trends. Strong leadership and team-building skills. Experience with menu development and nutritional planning. Proficient in inventory systems and food service technology platforms. Ability to stand, carry up to 50 pounds and lift up to 50 pounds in a high-volume kitchen environment. Bilingual in English and Spanish preferred. Excellent communication, time management and problem-solving abilities.

Appearance & Professionalism

Required to wear a provided uniform and maintain a neat, professional appearance.

Remote Work Eligibility

Category A: All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the Area Leadership Group (supervisor, area leader and area Cabinet member) and HR, this position is classified as Category A as defined in the College’s Remote Work Policy,This position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College’s remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College’s remote work policy. Standard working hours for this position will be based on operational requirements and departmental needs, though hours may vary depending on College needs. All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member, and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements

While performing the duties of this job, the staff member is regularly required to sit; stand, use hands and fingers and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly lift and/or carry up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Hours

Work schedules may vary based on operational requirements and departmental needs.

Classification

Exempt, full-time, regular, benefits-eligible.

Reports To

Senior Director of Dining Services, Facilities, and Events (SD-DSF)

Salary

The anticipated starting salary is $82,000-$92,000 annually. Salary will be commensurate with qualifications and experience.

Additional Information

Located in the heart of Claremont, California, 35 miles east of Los Angeles, Harvey Mudd College is a highly selective undergraduate liberal arts college offering degrees in science, technology, engineering and mathematics. HMC enrolls about 800 students and is a member of The Claremont Colleges, which is comprised of five undergraduate colleges and two graduate institutions. According to students, professors and alumni, what makes Harvey Mudd distinctive is its collaborative, cross-disciplinary nature. The working environment is built on collaborative relationships between and among all members of the campus community and a deep commitment to the College’s mission to educate students “so that they may assume leadership in their fields with a clear understanding of the impact of their work on society.” The job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act. Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law. Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran’s status, disability, or any other characteristics protected by applicable law.