Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,000.00 - $90,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
Winston-Salem State University Dining Services is a vibrant and dynamic part of the campus community, committed to providing high-quality dining experiences to students, faculty, and staff. Situated in Winston-Salem, North Carolina, this institution values innovation, nutrition, and student engagement in its culinary offerings. The dining services team at Winston-Salem State University focuses on creating nutritious, diverse, and appealing menus that cater to a wide range of dietary needs and preferences, supporting the university's mission to foster an inclusive and supportive environment for all its members. The program integrates sustainability and nutritional wellness, reflecting a commitment to both campus wellbeing and... Show More
Job Requirements
- High school diploma or equivalent
- at least 4 years of culinary experience
- preferred 2 years in a management role
- proven leadership ability in culinary settings
- strong communication skills
- ability to mentor and develop staff
- knowledge of food safety and sanitation standards
- flexible to work various shifts including weekends and holidays
Job Qualifications
- At least 4 years of culinary experience
- at least 2 years in a management role preferred
- proven experience as an Executive Chef or senior culinary leader in high-volume, multi-concept foodservice
- strong background in menu development, food cost control, and culinary leadership
- passion for mentoring and developing culinary talent
- experience in collegiate, healthcare, or institutional dining preferred
- ability to lead through influence, creativity, and collaboration
- strong communication, organizational, and leadership skills
Job Duties
- Serve as the primary creative force behind all dining hall and catering menus
- design innovative, student-driven menus that balance creativity, nutrition, trends, and operational efficiency
- lead seasonal, themed, and promotional menu initiatives that enhance the campus dining experience
- act as a mentor, coach, and teacher to culinary staff, fostering growth and professional development
- provide leadership and direction to Sous Chefs and the Production Manager
- cultivate a positive, accountable, and high-performance kitchen culture
- provide strategic oversight of the catering department, including menu design, execution standards, and innovation
- partner with catering leadership to elevate presentation, culinary offerings, and client satisfaction
- maintain direct control and accountability for food cost, recipe compliance, and menu profitability
- collaborate with operations and finance leadership on forecasting, budgeting, and cost management
- serve as a visible, approachable leader within the dining hall
- engage with students through tastings, events, chef-led concepts, and feedback sessions
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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