Executive Chef - Coahoma Community College

Overview

Are you an experienced culinary professional with a passion for great food and strong leadership? We're looking for an Executive Chef to lead our campus dining team and deliver high-quality meals that make a difference in students’ lives.

In this role, you’ll manage daily kitchen operations, create innovative menus, oversee food preparation, manage staff, control food costs, and ensure food safety standards are met. Shape the culinary experience on campus in a team that values creativity, teamwork, and excellence.

• 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, minimize waste while maximizing operational efficiency and maintaining food quality.
• Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies.
• 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.
• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

• Culinary degree from an accredited institution and relevant professional certifications.
• Proven experience as an Executive Chef or in a high‑level culinary leadership role.
• Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
• Experience with higher‑level education food service and dining facilities 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.
• Physical ability: stand, walk, lift up to 50 lbs, handle long shifts, work in hot humid kitchens.
• Must be able to taste, smell food to ensure quality and consistency.
• Visual acuity for food presentation and safety standards.
• Ability to move freely in large kitchen spaces and multiple dining facilities across campus.

• 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 relatives eligible for discounted meal plan at HBCU client locations during school attendance.

Coahoma Community College, located in Clarksdale, Mississippi, is a vibrant two-year public institution dedicated to academic excellence, workforce readiness, and community uplift. Through diverse programs in business, computer science, health, fine arts, education, and more, we combine quality instruction with equity and holistic student growth.

Thompson Hospitality is one of the largest restaurant, food service, and facilities management companies in the country. We offer competitive benefits and operate based on values of integrity, teamwork, and community engagement.

We are an equal opportunity employer and value diversity. All employment decisions are made 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.