Higher Education Campus Executive Chef
- Compensation
- $90K–$100K / yr
- Location
- 2521 North River Road, Hooksett NH 3106, United States
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- 5+ years
- Category
- Hospitality
- Posted
Skills
Must have
- Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or related field preferred.
- Minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining.
- Experience managing high-volume food production, multiple service platforms, and/or catering operations.
- Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment.
- Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation.
- Experience with purchasing, inventory management, food cost controls, and production reporting.
- Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations.
- ServSafe Certification preferred; ACF certification or membership is a plus.
- Strong interpersonal, leadership, coaching, and communication skills.
- Strong time management, organizational, and problem-solving abilities.
- Proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms.
- Ability to interact professionally with clients, students, guests, and team members at all levels.
Full description
Pay: $90000 per year - $100000 per year
Location: Hooksett, New Hampshire
Summary:
The Higher Education Campus Executive Chef is responsible for leading and developing all culinary programs at a higher education dining account, including residential dining, retail food operations, and catering services. Working closely with the Residential District Manager, this role supports culinary innovation, food quality, operational efficiency, food safety, and team development to ensure an exceptional client and customer experience.
The Executive Chef provides day-to-day leadership to the culinary team, oversees menu and recipe execution, manages food and labor-related controls, and ensures compliance with company standards and all applicable health, safety, and sanitation regulations. This role plays a key part in delivering fresh, high-quality, visually appealing food offerings that meet operational goals and exceed guest expectations.
Responsibilities:
- Lead and support all culinary operations for the account, including dining services, retail venues, and catering events.
- Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction.
- Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation.
- Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation.
- Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience.
- Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste.
- Monitor food cost, production, and operational reports; provide updates and recommendations to the General Manager and District Manager.
- Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff.
- Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations.
- Build a positive team culture through leadership, accountability, communication, and ongoing development of culinary talent.
- Maintain high standards of sanitation and workplace safety in compliance with company policies, HACCP principles, OSHA expectations, and all local, state, and federal regulations.
- Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition.
- Support catering growth by helping plan and execute special events, campus functions, and high-volume service opportunities.