Job Details

Executive Chef

Position Number: 6298169
Location: Claremont, CA
Position Type: Food Services

Executive Chef
Harvey Mudd College

Full Time
REQ-7314

NOTE TO APPLICANT: Some positions require a resume, cover letter and/or other documents to be submitted with your application. Please submit these as one attachment in the My Experience section of the application under the "resume/CV" upload section. Once you submit your application, you will not be able to attach additional documents.

Job Posting Title:
Executive Chef

Job Description:
EXECUTIVE CHEF

Position Summary:
Under the general supervision of the Senior Director for Dining Services and Facilities Events (SD-DSF), the Executive Chef is responsible for overseeing the culinary direction, daily kitchen operations and menu development for all Dining Services operations, including the College Dining Program and Catering Services. The Executive Chef provides culinary leadership, coordinates staff activities, ensures adherence to quality and food safety standards and fosters a culture of excellence, innovation and collaboration. The Executive Chef also plays a key role in shaping the dining experience on campus through creative and inclusive menu development, incorporating sustainable practices and aligning culinary operations with the College's mission and values. This position requires proactive planning, effective leadership and strong collaboration with catering, retail and administrative staff to meet the evolving needs of the college community.

Duties and Responsibilities
Culinary Leadership & Operations:

Partner with the SD-DSF to manage the daily operations of Dining Services, including staffing, food production, safety compliance and guest satisfaction.
Develop and implement menus for residential dining, catering and retail outlets.
Ensure consistent quality, taste, presentation and nutritional value of meals.
Lead recipe development and maintain accurate food production records.
Coordinate culinary preparation and execution for large-scale campus events.
Supervise food preparation activities, ensuring safety, cleanliness and efficiency.
Enforce HACCP and food safety standards across all food service operations.
Train staff on techniques, sanitation and presentation best practices.
Monitor storage, inventory and sanitation practices for food handling and kitchen operations.
In collaboration with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations, help assess and enhance culinary workflows to support evolving service models and kitchen efficiency.

Staff Supervision & Development:

Provide leadership in hiring, training, supervising, evaluating and developing culinary staff.
Foster staff development through mentorship, ongoing training and feedback.
Supervise culinary staff including cooks and utility workers.
Provide input for staff performance evaluations.
Support recruiting, onboarding and training of new hires.
Monitor kitchen workflows and reassign tasks as needed to meet demand.
Foster a respectful and professional work environment.
Maintain compliance with collective bargaining agreements and College policy.
Collaborate with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations to ensure staff development plans and performance standards are aligned across all functional areas.

Catering, Event & Client Services:

Collaborate with clients and campus stakeholders to design catering menus.
Oversee event execution, staffing and food service logistics.
Ensure high levels of customer satisfaction; resolve issues proactively.
Adapt menus and services to accommodate dietary needs (vegan, vegetarian, allergen-free).
Support Catering Managers and Chef Managers with culinary planning and resource allocation.
Work with the Senior Director of Dining Services and Facilities Events, and the Manager of Operations to ensure seamless execution of catering services and integration with broader campus events.

Administrative & Strategic Support:

Collaborate with Dining Services leadership long-term planning, budgeting and strategic initiatives.
Manage food and labor costs within budgetary constraints.
Oversee inventory control, purchasing and vendor relationships.
Assist with food purchasing, cost analysis and inventory management.
Support the Senior Director in developing long-term culinary plans and departmental goals.
Assist with scheduling, opening/closing duties and staff coverage.
Maintain accurate documentation for health inspections and internal audits.
Utilize food management systems and provide training to ensure staff proficiency.
Stay informed on culinary trends, equipment innovation and best practices to enhance operations.

Required Knowledge, Skills and Abilities

Extensive knowledge of culinary arts, food safety and contemporary dining trends.
Strong leadership and team-building skills.
Experience with menu development and nutritional planning.
Proficient in inventory systems and food service technology platforms.
Ability to stand, carry up to 25 pounds and lift up to 50 pounds in a high-volume kitchen environment.
Bilingual in English and Spanish preferred.
Excellent communication, time management and problem-solving abilities.

Minimum Qualifications
Education:

Culinary Arts degree preferred or equivalent training/experience.
ACF (Certified Executive Chef) certification preferred.
ServSafe or equivalent health/safety certification required.

Experience:

Minimum of five years of professional culinary experience, preferably as an Executive Chef, Sous Chef, or higher.
Supervisory experience in a commercial or institutional kitchen setting.

Appearance & Professionalism:

Required to wear a provided uniform and maintain a neat, professional appearance.

Remote Work Eligibility
All staff positions, regardless of remote work eligibility, require an initial 30-calendar-day on-campus work period. Based on an evaluation by the Area Leadership Group (supervisor, area leader and area Cabinet member) and HR, this position is classified as Category A as defined in the College's Remote Work Policy, with occasional ad-hoc remote work flexibility (as needed). This position is essential to on-campus operations and requires you to work exclusively on campus. Additionally, remote work is subject to the College's remote work policy. The College reserves the right to revoke or modify a remote work arrangement for any staff, at any time and for any reason as articulated in the College's remote work policy.

Standard working hours for this position may vary depending on departmental and College needs. All remote work arrangements, including ad-hoc remote work, must be approved by the direct supervisor, area Cabinet member and Human Resources, and are subject to periodic review based on institutional needs. These arrangements are neither guaranteed nor considered entitlements and may change due to factors such as employee performance, evolving business needs, or changes to the position.

Physical Requirements
While performing the duties of this job, the staff member is regularly required to sit, stand, use hands and fingers, and talk or hear. The employee is occasionally required to reach with hands and arms. The individual must regularly carry up to 25 pounds and lift up to 50 pounds. Specific vision abilities required include close vision, distance vision, and the ability to adjust focus. These physical demands are representative of those needed to successfully perform essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

Hours:
Work schedules may vary based on operational requirements and departmental needs.

Classification:
Exempt, full-time, regular, benefits-eligible.

Reports To:
Senior Director of Dining Services, Facilities, and Events (SD-DSF)

Salary:
The anticipated starting salary is $80,000 - $86,000 annually. Salary will be commensurate with qualifications and experience.

Additional Information
This job description defines the essential job duties of the position. Harvey Mudd College expects that employees hired for this position can perform the essential functions of the job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act.

Regular employment at the College is for no specified period; conditions and status of employment (hours, pay, title, duties, etc.) are subject to change at any time. Employment is at-will and employees, and likewise the College, are free to end the employment relationship at any time, for any reason, with or without notice or cause, unless otherwise prohibited by law.

Harvey Mudd College is an Equal Opportunity Employer. Qualified applicants will be given consideration for employment without regard to age, race, gender, national origin, sexual orientation, protected veteran's status, disability, or any other characteristics protected by applicable law.

Please note that in order to be considered an applicant for any staff position at Harvey Mudd College you must apply for each position for which you believe you are qualified.

To apply, visit https://theclaremontcolleges.wd1.myworkdayjobs.com/en-US/HMC_Careers/job/Hoch-Shanahan-Dining-Commons/Executive-Chef_REQ-7314