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
Employee assistance program
Job Description
Winston-Salem State University Dining Services is committed to providing an exceptional dining experience for its campus community. As part of a vibrant university environment, the dining services at Winston-Salem State strive to offer not only nutritious and delicious meals but also creative and engaging culinary experiences that meet the diverse preferences of students, faculty, and staff. This commitment reflects the university's broader mission to foster an inclusive, dynamic, and supportive campus culture where every aspect of student life is enhanced, including dining and nutrition. The Dining Services team is deeply invested in innovation, quality, and service excellence, making it a... 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 skills in culinary settings
- ability to manage food cost and menu profitability
- experience in menu development
- excellent communication skills
- willingness to engage with student community
- ability to work collaboratively with catering and operations teams
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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