Senior Executive Chef

The University of Maryland, College Park, one of the leading public research universities in the United States, is widely recognized for its commitment to academic excellence, innovation, and community engagement. The university fosters a vibrant, inclusive, and sustainable campus environment. Among its diverse range of departments and services, the VPSA-Dining Services department plays a crucial role by delivering exceptional dining experiences to students, faculty, staff, and visitors. Committed to culinary excellence, sustainability, and operational efficiency, Dining Services supports the campus community through innovative food programs, sustainable sourcing, and inclusive dining initiatives.

The Senior Executive Chef position at the University of Maryland is a strategic culinary leadership role with significant responsibility overseeing food quality, menu innovation, sustainability programs, and culinary operations across multiple campus dining venues. As the culinary ambassador for the Dining Services department, the Senior Executive Chef leads and mentors Executive Chefs, culinary managers, and specialized program teams such as Bakery, Green Dining, Terp Farm, and the campus food pantry. This position collaborates extensively with campus nutritionists, sustainability teams, and community partners to advance initiatives such as allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship.

Serving as a pivotal leader, the Senior Executive Chef ensures that the culinary operations align with the university’s mission and goals, promoting a culture of operational excellence and exceptional guest experiences. This role demands a creative and strategic leader who can innovate menus while emphasizing health, nutrition, and sustainability. The Senior Executive Chef manages high-volume food service settings, coordinating multiple teams and programs, maintaining regulatory compliance, and driving continuous improvement in culinary services. This position requires someone who can effectively multitask, manage budgets, oversee purchasing and cost controls, and promote staff development and engagement.

The role is essential and requires the incumbent to work a variable schedule including weekends, nights, holidays, and special event periods without the option of annual leave during critical academic times. The position demands physical endurance, including the ability to lift heavy weights, stand for prolonged periods, and work under varying environmental conditions. Employment requires certifications such as the Prince George’s County Certified Food Service Manager and ServSafe Certifications, along with a valid Maryland driver’s license.

This full-time staff role offers a competitive salary range of $110,800 - $132,960 and provides an opportunity to make a meaningful impact on the campus community through sustainable and innovative culinary leadership. The University of Maryland values diversity, equal opportunity, and inclusion, ensures rigorous background checks, and emphasizes compliance with employment eligibility verification and non-discrimination policies.