Executive Chef

About This Role 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 client collaboration, delivering premium catering services aligned with the university’s commitment to excellence and community. This culinary leadership position will offer a unique opportunity within the hospitality industry for a seasoned culinary professional to find a great work and life balance that is atypical of the foodservice industry. K-State’s catering services are growing, and we’re looking for a leader who can take them to the next level. As Executive Chef, you’ll be the creative force behind our catering and special event dining—working with campus groups, university partners, and the wider K-State community to make every event memorable. This role is perfect for someone who loves food, hospitality, and creating great experiences. You’ll lead menu planning, food preparation, and assist with service, while collaborating closely with clients to bring their ideas to life. Along the way, you’ll ensure every detail reflects the quality and care K-State is known for. This position is part of the K-State Housing and Dining Services Retail Operations team and reports to the Assistant Director, Catering and Hospitality. Worksite Description This position is On-site . The duties of this position will be performed on-site. All employees must reside in the United States when they begin working to comply with state law. K-State is unable to provide remote or hybrid work opportunities for residents of the state of Idaho. What You'll Need to Succeed 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 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. Anticipated Hiring Pay Range $53,581 - $74,000 annual #J-18808-Ljbffr