Executive Chef

Summary of Responsibilities:

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.

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 mission-centered, high-performing culinary culture.

• Menu Development:
  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.
• Recipe & Specification Management:
  Develop, document, and maintain comprehensive standardized recipes, food purchasing specifications, and preparation techniques to ensure consistency, scalability, and excellence across all areas.
• Quality Control:
  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.

• Budgeting and Cost Control:
  Develop, manage, and monitor departmental budgets, food costs, and labor expenses to meet approved financial targets, industry benchmarks, and stewardship expectations.
• Procurement and Inventory:
  Oversee sourcing, purchasing, inventory management, and vendor partnerships to ensure quality, reliability, sustainability, and cost-effectiveness while aligning with institutional values.
• Operational Excellence:
  Develop, implement, and continuously improve Standard Operating Procedures (SOPs) to uphold exceptional cleanliness, food safety, operational efficiency, and waste reduction across all culinary operations.

• Culture Building:
  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.
• Team Supervision:
  Directly manage and mentor Culinary Team in all areas of Highlands College campus.
• Training and Development:
  Design, implement, and evaluate comprehensive training programs for all culinary personnel, focusing on cooking techniques, productivity, creativity, consistency, standards, and growth of culinary knowledge.

• Health and Safety:
  Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, Serv Safe, and internal Highlands College standards.
• Audits:
  Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.

• 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.
• Monitor student, guest, and stakeholder feedback, along with industry trends and best practices, to continuously refine menus, service models, and the overall dining experience.

• Assist with the research and concepting of additional restaurant concepts that meet the demand needs of Highlands College.
• Participate in ministry at Church of the Highlands and Highlands College by leading small groups.
• Affirm and uphold the Statement of Faith and the Core Values and DNA of the College, exemplifying all by word and lifestyle.

• Demonstrates a genuine interest in supporting others, coaching, and training to improve performance.
• Gives clear direction while balancing collaborative input.
• Highly focused, self-started with…