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Executive Chef
Posted: 02/07/26
2025-05-28
2025-07-13
Job Title: Food Service
Job ID: 46117908
Pay Rate: $17-19 / hour
Job Description
We are seeking an experienced Chef to join the dining team at a college in Spartanburg, SC! This role is responsible for planning, organizing and participation in the preparation, cooking and serving of a variety of foods for lunch and/or breakfast service as well as ensuring the dinner shift is prepared. The Executive Chef is responsible for maintaining high standards of food quality, safety, and sanitation while delivering outstanding service to a diverse community.
Key Responsibilities:
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Key Responsibilities:
- Assist in planning and executing creative and diverse food options that meet the dietary preferences and nutritional needs of the campus community.
- Ensure compliance with food safety and sanitation regulations, as well as university policies and procedures.
- Collaborate with the Director of Dining and Assistant Director of Dining to develop and manage budgets, control costs, and optimize food purchasing and inventory management processes.
- Foster a positive work environment based on teamwork, respect, and open communication.
- Stay updated on culinary trends, industry best practices, and nutritional guidelines, and incorporate them into menu planning and food preparation techniques.
- Work closely with students, staff, and faculty to address dietary restrictions, allergies, and special event requirements.
- Experience as an Executive Chef or similar role in a high-volume food service environment, preferably in a university or large-scale cafeteria setting.
- Culinary degree or equivalent certification from a recognized culinary institution, strongly preferred
- ServSafe certification or ability to attain
- Extensive knowledge of culinary techniques, food safety standards, and kitchen management principles.
- Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
- Excellent organizational and time management abilities, with a focus on efficiency and productivity.
- Creative flair and passion for culinary innovation, with a commitment to delivering high-quality, flavorful meals.
- Ability to work collaboratively with cross-functional teams and adapt to changing priorities and requirements.
- Proficiency in menu planning, recipe development, and cost control.
- Understanding of dietary restrictions, food allergies, and special dietary needs.
- Ability to work long, irregular hours that include weeknights, weekends, and holidays.
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