Traveling Executive Chef

Overview Are you an experienced culinary professional with a passion for great food and strong leadership? We're looking for a Traveling Executive Chef to lead our campus dining teams 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. Requires 50–55 hours per week, including evenings and weekends as business needs dictate. 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. Ability to travel extensively—up to 80% of the time. Comprehensive knowledge of culinary techniques, menu development, and food safety standards. Experience with higher level education food service and dining facility is preferred. Exceptional leadership, communication, and organizational skills. Ability to work effectively in a fast‑paced environment and manage a diverse culinary team. Proficient computer skills, including culinary software and Microsoft Office Suite. Ability to stand and walk for extended periods (up to 10–12 hours per shift), especially during meal prep and service. Ability to lift, carry, push, and pull up to 50 pounds (e.g., bulk food items, equipment, inventory). Frequent bending, stooping, reaching, and twisting during food preparation and equipment handling. Manual dexterity and fine motor skills for chopping, slicing, plating, and using kitchen tools and machinery. Ability to work in hot, humid, and fast‑paced kitchen environments. Must be able to taste and smell food to ensure quality and consistency. Visual acuity to monitor food presentation, cleanliness, and safety standards. Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus. Ability to communicate clearly in a noisy kitchen environment. May require climbing ladders or using step stools to access upper storage or equipment. ServSafe certification required; Certified Executive Chef designation preferred. Strong understanding of purchasing programs, cost control, and compliance standards. 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 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 Thompson Hospitality Corporation