Executive Chef -Rocky​/Mathey College

Executive Chef II (Residential, Rockefeller/Mathey) – Princeton University

The Executive Chef II position requires an experienced individual with a strong administrative and culinary background and the ability to lead, inspire, and develop a strong residential team (kitchen, front line, and managers). The Executive Chef II will provide the leadership, overall direction, and operational management to the Rockefeller/Mathey food service team. The Executive Chef II reports to the Associate Director of Residential Dining and works with the Culinary Council in planning, implementing food concepts and programs.

Rockefeller/Mathey dining hall is a fast‑paced and demanding operation that supports additional college culinary events. The position will be responsible for the training, evaluating, and monitoring of dining staff working in conjunction with the Associate Director of Residential. This position will successfully manage food costs and budget adherence while maintaining culinary performance and safety standards. The candidate is creative and passionate about their craft, and will ensure dining personnel fulfill our commitment to provide students, faculty, and staff with excellence in culinary quality and customer service.

• Oversee all aspects of planning and managing menus for dual residential colleges that reflect market shifts while meeting budget requirements including food costs.
• Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the dining team.
• Maintain quality and safety control on all menu items while ensuring the highest level of guest satisfaction.
• Support and take a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up‑and‑coming food and beverage trends.
• Create globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.
• Listen to customer suggestions and evaluate customer preferences, making menu adjustments as necessary.
• Initiate and develop new recipe concepts incorporating department culinary principles.
• Work with the Campus Dining purchasing unit to ensure menu management through computerized systems to create accurate recipes and menus that maintain department standards.
• Test and evaluate new products as they come on the market to determine feasibility of service and create/evaluate new recipes.
• Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change.
• Collaborate with the Associate Director of Residential, students, residential college staff, and culinary staff to plan menus and themed events.
• Develop, nurture, and foster client relationships.
• Collaborate with the Associate Director of Residential to ensure an effective and efficient scheduling system and use of labor within budget parameters.
• Restructure menu concepts to reflect market shifts and maintain food cost.
• Complete inventory on a monthly schedule and recommend products to be ordered.
• Lead the Campus Dining Culinary Council Meetings and provide leadership, along with the other Campus Dining executive chefs, to the council.

• Maintain a high level of food safety and sanitation standards. Provide ongoing training to include safe and proper equipment handling and supervision to all staff for these standards. Maintain quality/clean facilities through regular inspections of dining facilities.
• Ensure compliance with all state, local, and university food safety, workplace safety, and HACCP policies and procedures. Address safety concerns to eliminate safety hazards; investigate and report incidents, enforce safety work rules and procedures, chair the unit safety committee, and work with EHS to provide training programs.
• Monitor maintenance and repair of kitchen equipment.
• Assist students and guests with food allergies and special dietary needs.

• Identify the developmental needs of…