Executive Chef

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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.

Authority and Accountability

This position reports directly to the Director of Dining Services. There are 2 direct reports: Sous Chef, Catering, and Production Manager. The Exec Chef has dotted line authority to the Chef Manager, Commons, and corresponding supervisory organization on culinary/production matters. The Exec Chef assists with developing and maintaining food and production labor budgets.

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. The position requires the ability to manage multiple food service operations concurrently while maintaining consistent food quality, presentation standards, and operational efficiency. The incumbent must be able to analyze operational data, identify areas for improvement, and implement process enhancements. The ability to ensure compliance with health, safety, and regulatory requirements and to successfully pass inspections is required. The candidate must demonstrate the ability to foster a collaborative and inclusive work environment, adapt to changing operational demands, and work flexible hours, including evenings and weekends, as necessary. The role also requires the physical ability to perform duties associated with commercial kitchen operations, including standing for extended periods and lifting supplies in accordance with workplace safety guidelines.
• 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.
• Required Technical Skills: Computer Skills  Certification/Licensure: ServSafe Manager Certification within 6 months of hire: Physical Demands: Ability to lift up to 50 lbs. Walking, stooping, reaching, kneeling, standing, repetitive motion, twisting, bending, pushing, pulling. Involves exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Preferred Qualifications

• Bachelor's degree in business or related field; Experience in managing multiple dining concepts and catering operations; Strong Financial acumen; Union  workforce experience.
• ACF Certified Executive Chef; HACCP Certification;  Active membership in NACUFS and ACF; Experience with food allergy management and sustainability initiatives
• Knowledge of state of Maryland procurement procedures

Additional Job Information:

The position is a full-time, exempt state role with comprehensive benefits.

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 will be considered. Any supporting documents must be uploaded with the online application, as documents sent via email will not be accepted. Additionally, three professional references will be required during the final stages of the hiring process. Candidates will be notified prior to their references being contacted.

Salisbury University (SU) is an equal opportunity employer and complies with all applicable federal and state laws regarding nondiscrimination. SU is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, ancestry, political affiliation or veteran status in employment, educational programs and activities, and admissions.