Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Tuition remission
Employee wellness programs
Job Description
Virginia Union University (VUU) is a distinguished private institution of higher education established in 1865, renowned for its commitment to academic excellence and community service. Situated on a historic 86-acre campus, VUU serves approximately 1,568 undergraduate and graduate students, fostering an intellectually stimulating and inclusive environment. The university holds a prestigious position as #39 among Historically Black Colleges and Universities (HBCUs) according to the 2024 U.S. News & World Report, reflecting its dedication to quality education and cultural heritage. VUU operates with five core values that guide its educational mission – Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. These principles shape the university's identity and service to students, faculty, and staff, ensuring a holistic and enriching educational experience.
The role of Executive Chef at Virginia Union University is a leadership position integral to maintaining and elevating the culinary standards on campus. This position is responsible for overseeing the university's dining services, which cater to a diverse population including students, faculty, staff, and visitors. The Executive Chef is charged with the creative development and continuous innovation of menus that reflect diverse dietary needs, cultural preferences, and sustainable practices aligned with the university’s environmental goals. Nutrition and food safety are top priorities, with the role demanding strict adherence to health regulations and the implementation of rigorous food safety programs such as HACCP.
Supervision and mentorship of kitchen staff including sous chefs, cooks, and food preparers constitute a significant part of the responsibilities, ensuring a positive, inclusive, and safe workplace culture. The Executive Chef meticulously manages food purchasing, inventory, and cost control to promote operational efficiency. Coordination with suppliers, vendors, and campus event planners is also essential to facilitate smooth culinary support for special events, university functions, and conferences. This role requires the ability to balance creativity with practical management skills to deliver exceptional dining experiences that support Virginia Union University’s mission and values. The ideal candidate will have a culinary degree or equivalent certification and a minimum of five years of progressive culinary leadership experience in large-scale institutional or hospitality settings. The position demands a proactive, innovative leader who can maintain the highest culinary standards while promoting sustainability, diversity, and community engagement within the university setting.
The role of Executive Chef at Virginia Union University is a leadership position integral to maintaining and elevating the culinary standards on campus. This position is responsible for overseeing the university's dining services, which cater to a diverse population including students, faculty, staff, and visitors. The Executive Chef is charged with the creative development and continuous innovation of menus that reflect diverse dietary needs, cultural preferences, and sustainable practices aligned with the university’s environmental goals. Nutrition and food safety are top priorities, with the role demanding strict adherence to health regulations and the implementation of rigorous food safety programs such as HACCP.
Supervision and mentorship of kitchen staff including sous chefs, cooks, and food preparers constitute a significant part of the responsibilities, ensuring a positive, inclusive, and safe workplace culture. The Executive Chef meticulously manages food purchasing, inventory, and cost control to promote operational efficiency. Coordination with suppliers, vendors, and campus event planners is also essential to facilitate smooth culinary support for special events, university functions, and conferences. This role requires the ability to balance creativity with practical management skills to deliver exceptional dining experiences that support Virginia Union University’s mission and values. The ideal candidate will have a culinary degree or equivalent certification and a minimum of five years of progressive culinary leadership experience in large-scale institutional or hospitality settings. The position demands a proactive, innovative leader who can maintain the highest culinary standards while promoting sustainability, diversity, and community engagement within the university setting.
Job Requirements
- Must be able to lift 15 pounds
- culinary degree or equivalent professional culinary certification preferred
- minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings
Job Qualifications
- Culinary degree or equivalent professional culinary certification preferred
- minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings
Job Duties
- Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals
- ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options
- supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers
- schedule staff to maintain appropriate coverage for all dining venues and special events
- foster a positive, inclusive, and safe working environment
- oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance
- ensure compliance with all local, state, and federal health and safety regulations
- implement and monitor food safety programs including HACCP and sanitation standards
- manage food purchasing, inventory control, and cost management to maximize operational efficiency
- collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules
- monitor and control food waste, portion sizes, and labor costs
- partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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