Executive Chef

• Lead culinary functions for expanding catering/special events services
• Work with clients to create memorable dining experiences
• Guide menu development
• Oversee food prep
• Serve as the principal culinary leader for all catering and special event dining across campus
• Oversee menu development, food production, assist with service execution and client collaboration
• Deliver premium catering services

• Requires a bachelor's degree or equivalent culinary arts certification and three years of relevant experience
• Minimum of least 5 years of culinary leadership in high-volume catering, restaurant, or events-focused foodservice
• Minimum of 8 years of experience in catering, restaurant, or food service management in a high-volume environment
• Proven ability to manage large teams and coordinate multiple events simultaneously
• Strong communication, negotiation, and organizational skills
• Demonstrated ability to execute a wide range of catering styles, including buffets, plated meals, receptions, and custom experiences
• Ability to understand and follow written and oral instructions
• Proficiency in using catering management software and event planning tools
• Experience working in a university or institutional setting
• Familiarity with special dietary needs and cultural food practices
• Considerable knowledge of large scale food preparation, equipment, health sanitation, and safety procedures
• Physical strength and agility to transport foodservice equipment, food, and beverages
• Ability to transfer from location to location quickly and frequently
• Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship

• Certified Executive Chef (CEC) designation or other industry credentials
• ServSafe Food Manager certification or ability to obtain upon hire
• Valid driver's license upon employment

Comprehensive packages that support your well-being and work-life balance, including health and life insurance, retirement plans, and generous paid time off