Executive Chef: University Dining Leader & Menu Innovator

Thompson Hospitality Corp.; Princess Anne, Northern (MD, KY); Hybrid; USD 90,000 - 120,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k)

Tuition Reimbursement

Disability insurance

Job summary

Thompson Hospitality Corp. is seeking an Executive Chef at the University of Maryland Eastern Shore Dining Facility. You will lead menu development, food preparation, staff management, and budgeting to deliver high-quality dining experiences for students, faculty, and staff.

You will oversee culinary operations, enforce safety standards, and stay current with trends and sustainability practices to enhance the dining program. Strong leadership and communication are essential.

Qualifications

• Culinary degree from an accredited institution and professional certifications are required.
• Proven experience in executive chef or senior culinary leadership roles.
• Strong knowledge of culinary techniques, menu development, and food safety standards.
• Experience with higher education food service is preferred.

Responsibilities

• Design and plan diverse, nutritionally balanced menus considering cost and sustainability.
• Provide culinary direction and maintain high standards of food quality and presentation.
• Recruit, train, and lead kitchen staff, fostering collaboration and excellence.
• Conduct performance evaluations and provide constructive feedback.
• Develop and manage budgets, control food and labor costs, minimize waste.
• Ensure compliance with food safety regulations and sanitation guidelines.
• Negotiate contracts and coordinate procurement with suppliers.

Skills

Leadership

Communication

Organizational skills

Team management

Food safety knowledge

Menu development

Education

Culinary degree

Professional certifications

Tools

Culinary software

Microsoft Office

Job description

Thompson Hospitality Corp. is seeking an Executive Chef at the University of Maryland Eastern Shore Dining Facility. You will lead menu development, food preparation, staff management, and budgeting to deliver high-quality dining experiences for students, faculty, and staff.

You will oversee culinary operations, enforce safety standards, and stay current with trends and sustainability practices to enhance the dining program. Strong leadership and communication are essential.