Full-Time Executive Chef

Boulder Connect; Richmond (VA); On-site; USD 85,000 - 120,000; Full time

Job summary

Boulder Connect seeks an Executive Chef to lead culinary operations in a high-volume campus dining environment. You will steer food production, drive menu innovation, and manage a diverse kitchen team to deliver consistent, high-quality meals.

This role requires strong leadership, excellent communication, and a proven track record in large-scale dining. You will ensure food safety, manage costs, collaborate with campus partners, and champion a culture of service and inclusivity.

Qualifications

• Proven leadership experience overseeing large dining operations.
• Strong communication and cross-functional collaboration skills.
• Experience in high-volume campus dining or food service.
• Solid knowledge of food safety standards and regulatory compliance.
• Ability to innovate menus while controlling costs and waste.

Responsibilities

• Oversee food production, menu innovation, and kitchen team leadership.
• Maintain quality, safety, sanitation, and regulatory compliance.
• Manage inventory, food costing, and vendor relationships.
• Coach culinary staff to achieve high performance and standards.
• Collaborate with campus partners to deliver exceptional dining experiences.
• Plan events and foster service, teamwork, and inclusivity.

Skills

Leadership

Communication

High-volume operations

Food safety

Menu innovation

Job description

Role: Executive Chef responsible for leading culinary operations in a high-volume campus dining environment.

Responsibilities

• Oversee food production, menu innovation, and kitchen team management.
• Maintain food quality, safety, sanitation, and regulatory compliance.
• Manage inventory, food costing, and vendor relationships.
• Coach and develop culinary staff to ensure high performance.
• Collaborate with campus partners to deliver an exceptional dining experience.
• Plan special events and support a culture of service, teamwork, and inclusivity.

Qualifications & Skills

• Strong leadership and team management abilities.
• Excellent communication and collaboration skills.
• Experience in high-volume food service operations.
• Knowledge of food safety standards and regulatory requirements.
• Ability to innovate menus and manage costs effectively.