Executive Chef- University of Maryland Eastern Shore

Thompson Hospitality; Princess Anne (MD); On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player in the culinary field is seeking an Executive Chef to lead culinary operations at a prominent dining facility. This role involves overseeing menu creation, food preparation, and staff management while ensuring compliance with food safety standards. The ideal candidate will have a culinary degree and proven leadership experience, capable of providing high-quality dining experiences for students and faculty. Join a vibrant team dedicated to excellence and creativity in the culinary arts, and enjoy a range of competitive benefits that support your professional growth and well-being.

Benefits

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Short- and Long-Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, Restaurants

Discounted meal plan for employees and relatives

Qualifications

• Proven experience as an Executive Chef or in a high-level culinary leadership role.
• Culinary degree from an accredited institution and relevant professional certifications.

Responsibilities

• Design and plan diverse, nutritionally balanced menus for the university community.
• Recruit, train, and lead kitchen staff, fostering a culture of collaboration and excellence.

Skills

Culinary Techniques

Menu Development

Leadership

Communication

Organizational Skills

Food Safety Standards

Team Management

Education

Culinary Degree

Professional Certifications

Tools

Culinary Software

Microsoft Office Suite

Job description

Overview

The Executive Chef at the University of Maryland Eastern Shore's Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high-quality dining experience for students, faculty, and staff.

Competitive Benefits:

• Health/Dental/Vision
• Paid Time Off
• 401(k), matched up to 4%
• Short- and Long-Term Disability
• Tuition Reimbursement
• Employee Referral Program
• Pet Insurance
• Discounts: Hotels, Travel, Tickets, Restaurants
• Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.

Responsibilities

• Design and plan diverse, nutritionally balanced menus, considering cost-efficiency and sustainability while meeting the preferences and needs of the university community.
• Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency.
• Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence.
• Conduct regular performance evaluations and provide constructive feedback.
• Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality.
• Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment.
• Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies.
• Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience.

Qualifications

• Culinary degree from an accredited institution and relevant professional certifications.
• Proven experience as an Executive Chef or in a high-level culinary leadership role.
• Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
• Experience with higher level education food service and dining facility is preferred.
• Exceptional leadership, communication, and organizational skills.
• Ability to work effectively in a fast-paced environment and manage a diverse culinary team.
• Proficient computer skills, including culinary software and Microsoft Office Suite.

We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.