Collegiate Foodservice Opportunities

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Job Detail

Spring 2021
Executive Chef of Operational Excellence
Cornell University
Cornell Dining
$90,000 - $99,999

Cornell Dining is comprised of more than 30 on-campus

eateries, including multiple all-access dining rooms,

cafés, coffee shops, food courts, retail convenience

stores, concessions stands, a restaurant and

catering services. From crafting holiday-themed meals

to chef surprises and dining room special events, the

Cornell Dining team of more than 400 skilled culinarians

and front-line associates, and 600 student employees

work hard every day to offer a variety of fresh and

healthy food from all over the world. Cornell Dining’s

mission is a commitment to Nourishing the Future:

both for our guests and for our team. This is

accomplished with a team-oriented and customer-service

mindset, and an emphasis on training, education,

professional development and career path

opportunities for our entire organization.


The Executive Chef of Operational Excellence, is responsible

for providing consistent support and leadership in the culinary

program for a top university food service operation. In

collaboration with the Associate Director of Cornell Dining,

our Culinary Wellness Innovation (CWI) team and other

members of the senior dining management team,

this role will work to promote and enhance the culinary

programs and services offered to our community to

ensure the optimal customer experience in each

location - this includes operational oversight of all culinary

kitchens within residential dining (including a Kosher kitchen),

retail dining, catering, athletic concessions, an on-campus

restaurant, bakery commissary and cold commissary.

The Executive Chef will be responsible for executing and

ensuring our Operational Excellence standards which include

but not limited to development of culinary staff, menu planning

and management, culinary standards and compliance,

food safety and sanitation compliance, cost controls, and

inventory management while also driving to achieve

operational and financial goals of a budget up to $60 million annually.


A successful Executive Chef will:

  • Effectively execute culinary strategy and organizational objectives in a collaborative and supportive way

  • Understand and be able to articulate fundamental business operations and financial principles to implement and improve operational efficiencies and profitability of a large multi-dimensional organization

  • Demonstrate proficiency in cost controls, Food presentation methods and creative menu development

  • Thrive in a fast based environment, demonstrating superior task management, project management and organizational skills in order to meet multiple deadlines and shifting priorities with high aptitude.

  • Build strategic partnerships and maintain strong rapport with the Dining management, Cornell and culinary communities to support culinary initiatives and ensure quality of service delivery.

  • Provide an executive presence that offers sound guidance and mentorship that inspires culinary creativity and support in order to problem solve effectively and ensure business continuity & prosperity.


Required Qualifications:

  • At least two years of formal culinary training, two years of college course work and/or relevant Associate’s degree with at least 5 years of relevant experience or equivalent combination of education and work experience.

  • Proven ability to successfully lead multi-layered teams including previous supervisory experience or experience in managing effective teams

  • Technical/computer skills, including experience with MS Word Office productivity tools including experience with food management & point of sales systems.

  • Highly effective verbal and written communication skills including presentation skills

  • Demonstrated ability at building meaningful and effective relationships

  • Expert knowledge of appropriate food and health codes


Must be able to successfully complete a cooking demonstration, which includes a series of culinary and managerial skills assessments designed to evaluate potential effectiveness in the role.


Position requires a varied work schedule, including availability on nights and weekends as needed.


Preferred Qualifications:

  • Bachelor's degree or Culinary Arts degree or ACF Certified Executive Chef Certification highly preferred

  • Additional experience in a culinary operation is strongly preferred including previous experience coordinating effective food safety program across assigned units specifically managing multiple lines of the food service industry to include concessions, restaurants, catering, university retail and residential location


Visa sponsorship is not available for this position.


Cornell University is an innovative Ivy League university and a

great place to work. Our inclusive community of scholars,

students and staff impart an uncommon sense of larger

purpose and contribute creative ideas to further the university's

mission of teaching, discovery and engagement. Cornell

University embraces diversity and seeks candidates who

will contribute to a climate that supports students, faculty

and staff of all identities and backgrounds.

Susie Jackson
1518 Clara Dickson Hall
Ithaca NY, 14853-2401
NOTE: The above information is provided by the employer. The The National Association of College & University Food Services does not verify the accuracy of these statements.