Executive Chef

Senior Executive Chef The Senior Executive Chef provides strategic culinary leadership for Dining Services by overseeing food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues. Serving as the culinary ambassador for the department, this position leads and develops Executive Chefs, culinary managers, and specialized program areas while ensuring exceptional guest experiences, operational excellence, and alignment with organizational goals. The Senior Executive Chef collaborates closely with campus and community partners, including nutrition and sustainability teams, to advance initiatives related to allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship. Physical Demands Must report to work when the campus is closed due to weather or other emergency situations, and work a variable schedule that includes weekends, nights, evenings, and holidays. Must possess manual dexterity to operate equipment and lift up to 15 pounds regularly; lift 40 pounds routinely and up to 75 pounds occasionally. Must stand, walk, and work on feet for long periods. Must work in extreme weather, humidity and temperature conditions ranging from 15 below zero to 40 degrees or 90 to 110 degrees for short periods. Licenses & Certifications Must hold and maintain Prince George’s County Maryland Certified Food Service Manager Certification and ServSafe Certification within 90 days of hire. Must possess a driver’s license valid in Maryland with five points or fewer. Minimum Qualifications Education: Bachelor’s degree from an accredited college or university. Experience: Eight (8) years of progressively responsible experience in culinary operations or food service management. Other: Additional work experience may be substituted on a year‑for‑year basis for up to four (4) years of the required education. Knowledge, Skills & Abilities Best practices in management of a high‑volume food service operation. Staff supervision best practices. Oral and written communication. Microsoft Office and Google Workspace products. Interpretation and application of policies, procedures, regulations, and laws. Multitasking while demonstrating a commitment to customer service. Preferences Experience in higher education dining, healthcare, hospitality, contract food service, or other complex multi‑unit food service environments. Experience leading sustainability, local sourcing, farm‑to‑table, food recovery, food security, or environmental stewardship initiatives. Experience partnering with dietitians and nutrition professionals on allergen management and special dietary accommodation programs. Experience managing budgets, forecasting, purchasing, and food cost controls. Experience with employee engagement and leadership development programs. FoodPro knowledge. EEO Statement The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy. Title IX Non-Discrimination Notice Title IX Non-Discrimination Notice. Salary Range $110,800 – $132,960 #J-18808-Ljbffr