Executive Chef - Benedict College

Overview Are you an experienced culinary professional with a passion for great food and strong leadership? Benedict College is looking for an Executive Chef to lead our campus dining team and deliver high-quality meals that make a difference in students’ lives. In this role, you’ll be responsible for managing daily kitchen operations, creating innovative menus, overseeing food preparation, managing staff, controlling food costs, and ensuring food safety standards are met. You’ll have the opportunity to shape the culinary experience on campus and be part of a team that values creativity, teamwork, and excellence. Responsibilities Design and plan diverse, nutritionally balanced menus, considering cost‑efficiency and sustainability while meeting the preferences and needs of the university community. Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency. Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence. Conduct regular performance evaluations and provide constructive feedback. Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality. Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment. Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies. Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience. Qualifications Culinary degree from an accredited institution and relevant professional certifications. Proven experience as an Executive Chef or in a high‑level culinary leadership role. Comprehensive knowledge of culinary techniques, menu development, and food safety standards. Experience with higher level education food service and dining facility experience preferred. Exceptional leadership, communication, and organizational skills. Ability to manage a diverse culinary team in a fast‑paced environment. Proficient computer skills, including culinary software and Microsoft Office Suite. Physical Requirements Ability to stand and walk for extended periods during long shifts. Frequent bending, reaching, stooping, and twisting. Ability to lift, carry, and move items weighing up to 50 pounds. Manual dexterity to handle knives, cookware, and kitchen equipment safely. Ability to work in a fast‑paced, high‑pressure kitchen environment. Tolerance for exposure to heat, steam, noise, and open flames. Ability to navigate tight kitchen spaces and multitask efficiently. Visual and sensory acuity to inspect food quality, presentation, and safety. Flexibility to work early mornings, late nights, weekends, and holidays as required. Competitive Benefits Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short‑ and Long‑Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws. #J-18808-Ljbffr