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Executive Chef

Application Deadline: 11/27/2019

Organization: University of Maryland

Location: College Park, Maryland

Salary: Mid 70's to Lower 80's

Website: www.dining.umd.edu

Contact Details:

This search is being conducted by a search firm.

Interested applicants should send a resume, cover letter, and contact information for references to the following contact:

The Carlisle Group
attn: Tony Frey

Organization Details

Founded in 1856, University of Maryland, College Park is the flagship institution in the University System of Maryland. Our 1,250-acre College Park campus is a short drive from Baltimore and the Chesapeake Bay and just minutes away from Washington, D.C., and the nexus of the nation’s legislative, executive, and judicial centers of power. This unique proximity to business and technology leaders, federal departments and agencies, and a myriad of research entities, embassies, think tanks, cultural centers, and non-profit organizations is simply unparalleled.

Dining Services is one of the largest departments on campus with yearly revenue in excess of 65 million dollars and 1600 full, part time, special event and student employees, Dining outlets range from Resident Dining Rooms, to nationally branded QSRs to C Shop, Catering, Cafes in Academic Buildings, full service restaurants, Concessions at athletic events and more all supported by in house Facilities, IT, Marketing, Laundry, Bakery, HR and Business teams.

Located at the crossroads of North and South, newcomers find a refreshing mix of blue collar work ethic and southern hospitality accented by world class entertainment, social and recreational activities and a diverse mix of people plus a vibrant dining scene ranging from 4 star restaurants to crab houses

The University is committed to attracting and retaining outstanding and diverse staff that will enhance our stature of preeminence in our three missions of teaching, scholarship, and full engagement in our community, the state of Maryland, and in the world.


Reporting to the Assistant Director, responsible for all culinary operations in a high volume kitchen open up to 20 hours per day with yearly revenues in excess of 15 million dollars. Duties include overseeing, ordering products, inventory control, staff training, quality and quantity control, development, evaluation, scheduling and supervision of culinary staff. Serves as a member of the units’ leadership team and works collaboratively with the managers of the unit and with culinary leadership of other units.

Required Qualifications

Bachelor’s Degree in Restaurant Management, Business, or Related Field OR Culinary AA Degree from accredited institution or equivalent plus seven years of experience in a high volume kitchen, at least four of which in a lead supervisory role. Additional culinary leadership experience may be substituted for education or certification.

Outstanding knowledge of and skill in the principles and practices of food production, presentation, service and storage of food. Ability to lead, train, develop and supervise a diverse culinary team of skilled, semi-skilled and unskilled staff members. Expert knowledge of the principle of food safety and HACCP; strong verbal and written communication skills’ outstanding interpersonal and guest service skills; ability to build consensus and develop a strong team; expert level knowledge and skill in the use of food service equipment; ability to read and interpret recipes and mathematical ability to determine production quantities; skill in ordering and inventory control of perishable and non-perishable food and supplies. Knowledge of computerized food production, inventory control and ordering systems and the ability to use these systems on a PC or laptop computer. Strong knowledge of food trends and the ability to create menus and recipes. Ability to analyze sales trends to determine future production and inventory requirements; basic knowledge and understanding of OSHA, EEOC, Right to Know, ADA, FMLA and FLSA laws and regulations; outstanding knife, garde manger, broiler, fryer, sauté, roasting and saucier skills.

Experience leading a kitchen in a union environment preferred. CEC or equivalent certification preferred.

EEO Statement

The University of Maryland, College Park, an equal opportunity/affirmative action employer, complies with all applicable federal and state laws and regulations regarding nondiscrimination and affirmative action; all qualified applicants will receive consideration for employment. The University is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, religion, sex, national origin, physical or mental disability, protected veteran status, age, gender identity or expression, sexual orientation, creed, marital status, political affiliation, personal appearance, or on the basis of rights secured by the First Amendment, in all aspects of employment, educational programs and activities, and admissions.