Overview:
We are seeking an experienced Area Executive Chef to lead culinary operations across multiple campus dining programs in North Dakota. This role combines hands-on culinary leadership with strategic oversight of high-volume dining and special events/catering across several locations.
Key Responsibilities:
Lead culinary operations at primary campus location and provide oversight to additional dining sites.
Oversee menu development, inventory management, food production, and cost control across multiple sites.
Develop and train culinary teams to maintain high standards of quality and food safety.
Implement and manage food management systems (FMS).
Drive culinary innovation and ensure compliance with culinary and food safety standards.
Manage catering and special events production.
Travel weekly to support additional locations (some overnight travel required).
Minimum Requirements:
Bachelor’s Degree or equivalent experience.
Minimum 5 years of management experience in high-volume dining and food production (campus or healthcare preferred).
Proven experience overseeing multiple locations or sites.
Strong background in special events and catering culinary production.
Proficiency in inventory management, cost control, and P&L accountability.
Experience with food management systems (FMS) and culinary systems.
Valid driver’s license and ability to travel regionally.
Ideal Candidate:
Strategic and hands-on leader with passion for culinary innovation.
Strong team builder with ability to mentor and develop culinary staff.
Detail-oriented and financially savvy.
Comfortable working in a dynamic, multi-site environment with regular travel.