Job Details

Executive Chef

Department:

University Dining Svcs-AVP's Office, PM

Job Summary

The Executive Chef provides strategic culinary leadership for all campus dining operations at a public institution of approximately 7,200 students. This position oversees menu development, food production, food safety compliance, staff supervision, and quality control across residential dining, retail venues, and catering operations. The Executive Chef ensures high-quality food service aligned with department and institutional goals, student satisfaction, and fiscal responsibility.

Required/Minimum Qualifications

• Knowledge, Skills, and Abilities: The successful candidate demonstrates thorough knowledge of high-volume institutional food production, including menu development, batch cooking, standardized recipe management, and quality assurance across multiple dining venues. Knowledge of food safety and sanitation principles, including HACCP standards and compliance with federal, state, and local regulations, is required. The position requires knowledge of cost control practices, including food cost analysis, inventory management, waste reduction strategies, and budget oversight within a self-operated auxiliary enterprise. Knowledge of labor management principles, scheduling practices, and workforce development within a structured public employment environment is essential. The candidate must possess strong leadership and supervisory skills, including the ability to train, mentor, and evaluate culinary staff in a high-volume, fast-paced environment. Skill in menu planning that reflects diverse student populations, dietary accommodations, allergen management, and current culinary trends is required. Demonstrated skill in financial analysis, including monitoring food and labor cost percentages and implementing corrective strategies, is expected. The ability to effectively communicate both verbally and in writing with staff, students, administrators, and vendors is essential. Proficiency in food service management systems, inventory software, and standard office applications is required.
• Education & Work Experience: Associate's degree in Culinary Arts or related field. 7-10 years of progressive culinary leadership experience managing high volume institutional or campus dining.
• Computer Skills Certification/Licensure: ServSafe Manager Certification within 6 months of hire

Additional Job Information:

Priority will be given to applicants who apply by August 20, 2026. However, the position will remain open until filled.

Please note, only applications submitted through Salisbury University's Online Employment Application System at https://marylandconnect.wd1.myworkdayjobs.com/en-US/SU_Careers/details/Executive-Chef_JR102043, will be considered. Please see full description online.

Salisbury University is an equal opportunity employer