Executive Chef

Executive Chef – Kansas State University To meet the growing catering needs on campus, this leadership position will be forward‑thinking and elevate our full‑service catering operations. The Executive Chef will serve as the principal culinary leader for all catering and special event dining across campus, serving internal university clients, student groups, external partners, and the broader K-State community. Ideal for a creative and strategic culinary professional with a passion for hospitality, exceptional presentation, and customer experience, the Executive Chef will oversee menu development, food production, assist with service execution, and collaborate with clients to deliver premium catering services aligned with the university's commitment to excellence and community. This culinary leadership position offers a unique opportunity within the hospitality industry for a seasoned professional to find a work/life balance that is atypical of the foodservice industry. Worksite Information This position is On‑site . All duties will be performed on‑site. All employees must reside in the United States when they begin working to comply with state law. Kansas State University is unable to provide remote or hybrid work opportunities for residents of the state of Idaho. Minimum Qualifications Requires a bachelor's degree or equivalent culinary arts certification and three years of relevant experience. This position may use an educational equivalency as determined relevant by a hiring manager. Preferred Qualifications 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. Preferred Licenses / Registrations / Certifications 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. Additional Role Information Physical strength and agility to transport foodservice equipment, food, and beverages. Ability to transfer from location to location quickly and frequently. Sponsorship Eligibility Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. Pay Range $53,581 - $74,000 annual. #J-18808-Ljbffr