Thehighlandscollege
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.
Specific Duties and Responsibilities: 1. Culinary Vision and Innovation
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.
2. Operations and Financial Management
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.
3. Leadership and Staff Development
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.
4. Compliance and Safety
Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards.
Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.
5. Cross-Functional Collaboration
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.
Other Duties
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.
Personal Characteristics
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 an elevated level of energy and positive outlook.
Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.
Abilities & Skills
Ability to speak comfortably in public and to diverse audiences.
Ability to build meaningful relationships with key partners.
Master of knife handling, food preparation, and culinary techniques.
Menu design and concepting.
Team building and development.
Highly refined palate and sensory evaluation skills.
Education
Minimum of a 2 year associate degree in culinary arts or equivalent required.
4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college.
Certified Executive Chef certification preferred.
Experience
Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).
Extent of Public Contact
High
Physical Demands
Abilty to work while standing continuously in kitchen environment.
Ability to drive between campuses.
Ability to lift 50 lbs without assistance.
Direct Reports
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.
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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.
Specific Duties and Responsibilities: 1. Culinary Vision and Innovation
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.
2. Operations and Financial Management
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.
3. Leadership and Staff Development
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.
4. Compliance and Safety
Health and Safety: Ensure strict adherence to all local, state, and federal health, sanitation, and food safety regulations, including HACCP, ServSafe, and internal Highlands College standards.
Audits: Conduct and document regular audits of kitchen operations, hygiene, and compliance in each location.
5. Cross-Functional Collaboration
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.
Other Duties
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.
Personal Characteristics
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 an elevated level of energy and positive outlook.
Ability to remain resilient under pressure and effectively adapt to multiple demands, ambiguity, and rapid change.
Abilities & Skills
Ability to speak comfortably in public and to diverse audiences.
Ability to build meaningful relationships with key partners.
Master of knife handling, food preparation, and culinary techniques.
Menu design and concepting.
Team building and development.
Highly refined palate and sensory evaluation skills.
Education
Minimum of a 2 year associate degree in culinary arts or equivalent required.
4-year Bachelor of Culinary Arts preferred from Culinary Institute of America or similar reputable culinary college.
Certified Executive Chef certification preferred.
Experience
Minimum of 5 years as an Executive Chef or Director of Culinary at a major University or in upper-luxury hospitality (resort, restaurant, cruise).
Extent of Public Contact
High
Physical Demands
Abilty to work while standing continuously in kitchen environment.
Ability to drive between campuses.
Ability to lift 50 lbs without assistance.
Direct Reports
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.
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