Senior Executive Chef — Campus Dining & Sustainability

UM01 University of Maryland College Park (UMCP); College Park (MD); On-site; USD 110,000 - 140,000; Full time

Job summary

University of Maryland, College Park is seeking a Senior Executive Chef to provide strategic culinary leadership across multiple dining venues. You will oversee food quality, menu innovation, and sustainability initiatives while mentoring Executive Chefs and culinary managers.

The role requires collaboration with nutrition and sustainability teams to advance allergen management and local sourcing programs. We value extensive experience in high-volume food service operations, staff supervision,

Qualifications

• Bachelor’s degree from an accredited college or university.
• Eight (8) years of progressively responsible experience in culinary operations or food service management.
• Additional work experience may substitute on a year-for-year basis for up to four (4) years of the required education.
• Experience in higher education dining, healthcare, hospitality, contract food service, or other complex multi-unit food service environments.

Responsibilities

• Provide strategic culinary leadership across multiple dining venues.
• Lead and develop Executive Chefs and culinary managers.
• Collaborate with nutrition and sustainability teams on allergen management and sustainable food systems.
• Ensure guest experiences, operational excellence, and alignment with organizational goals.

Skills

High-volume operations management

Staff supervision

Communication skills

Microsoft Office / Google Workspace

Policy interpretation

Multitasking / customer service

Education

Bachelor’s degree

Tools

FoodPro knowledge

Job description

University of Maryland, College Park is seeking a Senior Executive Chef to provide strategic culinary leadership across multiple dining venues. You will oversee food quality, menu innovation, and sustainability initiatives while mentoring Executive Chefs and culinary managers.

The role requires collaboration with nutrition and sustainability teams to advance allergen management and local sourcing programs. We value extensive experience in high-volume food service operations, staff supervision,