Senior Executive Chef

Job Description Summary The Senior Executive Chef provides strategic culinary leadership for Dining Services, overseeing food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues. The role serves as the culinary ambassador for the department, leading and developing Executive Chefs, culinary managers, and specialized program areas, 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. The position directly supervises leaders responsible for the Bakery and Green Dining, including the Terp Farm, and the campus food pantry. Physical Demands Essential position requires reporting to work in case of campus closure due to weather or other emergencies. Must work variable schedule: weekends, nights, evenings, holidays. No annual leave during specific periods (e.g., week before and after semesters, Maryland Day, Family Weekend, special events). Manual dexterity required to operate equipment and lift up to 40 lbs regularly, up to 75 lbs occasionally. Stand, walk, and work on feet for long periods. Work in extreme weather and temperature conditions between 15°C and 90°C, occasionally from -15°C to 40°C and 90°C to 110°C. Licenses and Certifications Prince George’s County Maryland Certified Food Service Manager Certification. ServSafe Certification, obtained within 90 days of hire. Valid driver's license in Maryland with 5 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 substitute on a year‑for‑year basis for up to four (4) years of the required education. Knowledge, Skills and Abilities Best practices in management of a high‑volume food service operation. Staff supervision best practices. Oral and written communication skills. Proficiency with Microsoft Office and Google Workspace products. Ability to interpret and apply policies, procedures, regulations, and laws. Multitasking while demonstrating a commitment to customer service. Additional Job Details - 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. Application Materials Cover letter Resume Best Consideration Date: August7,2026; Posting Close Date: N/A; Open Until Filled: Yes. 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. #J-18808-Ljbffr