Executive Chef

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    "datePosted": "2025-12-18",
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    "description": "<p><span style=\"font-family: Inter, sans-serif; font-size: 14pt; font-weight: bold\">Summary of Responsibilities:</span><br></p>\n<p><span style=\"font-size: 18pt\">The Executive Chef provides strategic, operational, and spiritual leadership for all culinary operations at Highlands College. This role is responsible for shaping and executing a compelling campus dining vision that supports the mission of the College, delivers an exceptional dining experience, and steward resources with excellence.</span></p>\n<p><br><br></p>\n<p><span style=\"font-size: 18pt\">The Executive Chef oversees menu development, culinary standards, financial performance, team leadership, compliance, and innovation across all dining locations. As a senior culinary leader, this position partners cross-functionally to support campus life, events, student experience, and future growth initiatives, while cultivating a missioncentered, high-performing culinary culture.</span></p>\n<p><br></p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Specific Duties and Responsibilities: </span></p>\n<p><span style=\"font-size: 36pt\"><span style=\"font-size: 14pt\">1.  <span style=\"text-decoration: underline\">Culinary Vision and Innovation</span></span><br></span></p>\n<ul>\n<li><em>Menu Development:  </em>Conceptualize, develop, and implement seasonal and long-term menus that align with current and future Highlands College dining concepts, balancing quality, creativity, nutrition, variety, and speed of service to enhance the overall diner experience.</li>\n<li><em>Recipe &amp; Specification Management: </em>Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas.</li>\n<li><em>Quality Control: </em>Establish, communicate, and enforce standards for food preparation, presentation, portion control, nutrition, allergen awareness, and dietary accommodations, ensuring the dining experience consistently meets or exceeds expectations.</li>\n</ul>\n<p><span style=\"font-size: 36pt\"><span style=\"font-size: 14pt\">2. <span style=\"text-decoration: underline\"> Operations and Financial Management</span></span><br></span></p>\n<ul>\n<li><em>Budgeting and Cost Control:  </em>Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations.</li>\n<li><em>Procurement and Inventory:</em> Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values.</li>\n<li><em>Operational Excellence:</em> Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations.</li>\n</ul>\n<p><span style=\"font-size: 36pt\"><span style=\"font-size: 14pt\">3.  <span style=\"text-decoration: underline\">Leadership and Staff Development</span></span><br></span></p>\n<ul>\n<li><em>Culture Building:  </em>Instill a “mission in the middle” Culinary culture by leading by faith fostering a positive, collaborative, and creative work environment that promotes professional growth and job enrichment.</li>\n<li><em>Team Supervision:</em> Directly manage and mentor Culinary Team in all areas of Highlands College campus.</li>\n<li><em>Training and Development: </em>Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge.</li>\n</ul>\n<p><span style=\"font-size: 36pt\"><span style=\"font-size: 14pt\">4.  <span style=\"text-decoration: underline\">Compliance and Safety</span></span><br></span></p>\n<ul>\n<li><em>Health and Safety:</em> Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards.</li>\n<li><em>Audits:</em> Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.</li>\n</ul>\n<p><span style=\"font-size: 36pt\"><span style=\"font-size: 14pt\">5.  <span style=\"text-decoration: underline\">Cross-Functional Collaboration</span></span><br></span></p>\n<ul>\n<li>Collaborate closely with cross-functional partners including Operations, Advancement, Enrollment, Student Life, Events, Facilities, Finance, and others on initiatives that support the mission, growth, and campus experience of the College.</li>\n<li>Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience.</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Other Duties </span></p>\n<ul>\n<li>Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College.</li>\n<li>Participate in ministry at Church of the Highlands and Highlands College by leading small groups.</li>\n<li>Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Personal Characteristics </span></p>\n<ul>\n<li>Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.</li>\n<li>Gives clear direction while balancing collaborative input</li>\n<li>Highly focused, self-started with an elevated level of energy and positive outlook.</li>\n<li>Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Abilities &amp; Skills </span></p>\n<ul>\n<li>Ability to speak comfortably in public and to diverse audiences</li>\n<li>Ability to build meaningful relationships with key partners</li>\n<li>Master of knife handling, food preparation, and culinary techniques</li>\n<li>Menu design and concepting</li>\n<li>Team building and development</li>\n<li>Highly refined palate and sensory evaluation skills.</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Education </span></p>\n<ul>\n<li>Minimum of a 2 year associate degree in culinary arts or equivalent required</li>\n<li>4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college</li>\n<li>Certified Executive Chef certification preferred.</li>\n</ul>\n<p> </p>\n<p><span style=\"font-size: 14pt; font-weight: bold\">Experience </span></p>\n<ul>\n<li>Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Extent of Public Contact: </span></p>\n<ul>\n<li>High</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Physical Demands: </span></p>\n<ul>\n<li>Abilty to work while standing continuously in kitchen environment</li>\n<li>Ability to drive between campuses</li>\n<li>Ability to lift 50 lbs without assistance</li>\n</ul>\n<p><br></p>\n<p><span style=\"font-weight: bold\">Direct Reports: </span></p>\n<ul>\n<li>This position serves as the senior culinary leader and direct or indirect supervisor for roles including Dishwasher, Cook, Sous Chef, Pastry Chef, Executive Sous Chef, and other culinary personnel.</li>\n</ul>\n<p><br></p>\n<p><br></p>",
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