CAS - Executive Chef - SUNY Cobleskill

Summary: The Executive Chef is responsible for the overall culinary leadership and food service operations of CAS at SUNY Cobleskill.

This role ensures high-quality, nutritious, and diverse meals that meet the needs of a multicultural campus community while maintaining excellence in food safety, sustainability, budget control, and staff development.

The Executive Chef collaborates closely with dining management to enhance the student dining experience and support the university's mission.

Key Responsibilities Culinary Leadership and Menu Development * Design and implement diverse, innovative, and nutritionally balanced menus that meet student preferences, dietary restrictions, and cultural needs (e.g., vegetarian, vegan, halal, kosher, gluten-free, allergen-aware). * Ensure consistent food quality, taste, presentation, and portion control across all dining locations.

* Incorporate seasonal, local, and sustainable ingredients where possible.

* Stay current with culinary trends, nutrition standards, and campus dining best practices.

* Create new, appealing, and seasonal menu items for each weekly cycle review.

Operations and Food Productions * Oversee daily kitchen operations, including meal production for high-volume service, batch cooking, * Establish and maintain standardized recipes and production procedures.

* Ensure compliance with all local, state, and federal food safety and sanitation regulations (e.g, HACCP). * Conduct regular kitchen inspections and food quality audits daily.

* Daily pre- and post-production counts documented.

* Maintain high standards for taste, presentation, and consistency in every dish.

* Streamline kitchen processes and maintain high hygiene standards.

Staff Management and Development * Recruit, train, supervise, and evaluate kitchen staff, including sous chefs, cooks, and food service employees.

* Foster a positive team-oriented work environment.

* Schedule staff efficiently to meet operational needs.

* Provide ongoing training in culinary skills, food safety, and customer service.

* Hold daily huddles, weekly culinary production meetings, weekly catering meetings and monthly safety meetings.

* Pattern of management for yourself and direct reports.

* Enhance communication between staff and departments to optimize success.

* Delegate and follow-up on a daily basis.

Budgeting and Cost Control * Manage food and labor costs within established budgets.

* Monitor inventory, ordering, receiving, and storage of food and supplies.

* Minimize waste through effective planning, forecasting, and sustainability initiatives.

* Assist with vendor selection and product evaluations.

Collaboration and Campus Engagement * Work collaboratively with dining services leadership, nutritionists, sustainability teams, and student groups.

* Participate in campus events, special dinners, catering functions, and themed dining programs.

* Respond to student and staff feedback to continuously improve dining offerings.

* Assist with ordering, staffing, and catering events.

Requirements: * Associate's degree in Culinary Arts, Hospitality Management, or related field (or equivalent professional experience.) * Minimum of 5-7 years of progressive culinary experience, including management in high-volume food service.

* Strong knowledge of food safety, sanitation, and HACCP principles.

* Proven leadership and team management skills.

* Excellent organization, communication, and problem-solving abilities.

Preferred * Bachelor's degree in Culinary Arts, Hospitality Management, or related field.

* Experience in university, college, healthcare, or large institutional dining.

* Certification such as Certified Executive Chef (CEC) or equivalent.

* Experience with sustainability initiatives and special dietary programs.

Additional Information: Working Conditions * Fast-paced, high-volume kitchen environment, using kitchen equipment.

* Requires standing for extended period and lifting up to 50 lbs.

* Flexible schedule, including early morning, evenings, weekends, and special events, as needed.

Terms of Employment: Salary Range: $65K - $85K Compensation and Benefits: * Competitive salary commensurate with experience.

* Comprehensive benefits package * Paid time off and university holidays * Opportunities for professional development * Medical * Dental * Vision * Discount Program * Parking Available * Paid Time Off * EAP (Employee Assistance Program) * 403 (b) Retirement * Annual Retirement Employer Discretionary contribution * Annual Increase based upon evaluation * Holiday Pay (12 days) * Tuition Reimbursement * Sick Leave * PTO and Sick Leave Carryover Supervision: Works under minimal supervision Supervision Provided: Assists in training, assigning and checking the work of lower-level employees.

Please note: This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job.

Duties, responsibilities, and activities may change at any time, with or without notice, based upon the needs of the operation.

EEO STATEMENT EEO employees are protected by federal laws, Presidential Executive Orders and other laws from discrimination on the basis of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliations, military service or any other non-merit-based factors.

These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs.

EEO employees are also protected against retaliation.

Consistent with federal laws, acts of retaliation against an employee who engages in a protected activity, whistle blowing, or the exercise of any appeal or grievance right provided by law, will not be tolerated.

In addition, consistent with the RESOLVED Program (Non-Retaliation Statement9, the EEOC will not tolerate retaliation against participation in RESOLVE.

EEOC managers and supervisors are also reminded again of their responsibility to prevent, document and promptly address/correct harassing conduct in the workplace.

Application Instructions: Cover letter, resume and letters of reference may be submitted through the SUNY Cobleskill website at under Current Openings.