Executive Chef

A well-established and growing hospitality group is seeking an Executive Chef to lead culinary management for one of its flagship campus dining accounts in Maine. The program operates at significant daily volume, serving thousands of meals per week, and offers the opportunity to oversee a primary residential dining facility while supporting additional on-site outlets. The Executive Chef will serve as the hands-on culinary leader, directing kitchen operations, driving cost controls, and leading a large team of culinary and service staff. This role partners closely with client stakeholders and guests to elevate the overall dining experience, innovate menus, and deliver exceptional hospitality. Compensation & Benefits $80,000 - $100,000 (negotiable with experience), + competitive annual bonus, Comprehensive medical, dental, vision, 401k with generous match, PTO, dining discounts, and more! Relocation A full relocation package is available for this role, with corporate-level support to fine-tune the details. Must-Haves 7+ years of culinary experience, including 3+ years in culinary management with a clear record of career progression. Strong background in high-volume dining operations (such as higher education, buffet-style, or high-volume catering). Proven ability to manage kitchen purchasing, inventory, scheduling, food cost controls, and P&L accountability. Skilled in menu planning, food safety, sanitation standards, and addressing complex dietary/allergen needs. Hands-on leadership style, with a strong background in hiring, training, and mentoring culinary teams. Proficient with digital systems, including Excel and online menu planning software. ServSafe certification required. Key Responsibilities Lead daily kitchen operations and culinary production to ensure smooth, efficient service across dining facilities. Serve as a primary contact for client, guest, and customer relations, delivering personalized culinary experiences and responding to feedback. Drive culinary innovation, food presentation, and menu development while ensuring proper portioning and minimizing waste. Oversee financial performance, including budgeting, food and labor cost management, ordering, and inventory reporting. Mentor, coach, and develop culinary and support staff to build a strong operational team. Maintain strict adherence to food safety, sanitation, and brand standards. If you are a strategic, results-driven culinary leader who thrives in a high-energy environment, this is an exciting opportunity to join a thriving organization with room for growth. #J-18808-Ljbffr