Thompson Hospitality
Executive Chef- Hampton University
Thompson Hospitality, Virginia, Minnesota, United States, 55792
Overview
We’re offering a $1,000 sign-on bonus after 90 days of employment!
The
Executive Chef
at
Hampton University's
Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high‑quality dining experience for students, faculty, and staff.
Competitive Benefits
Health/Dental/Vision
Paid Time Off
401(k), matched up to 4%
Short‑ and Long‑Term Disability
Tuition Reimbursement
Employee Referral Program
Pet Insurance
Discounts: Hotels, Travel, Tickets, Restaurants
Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.
Responsibilities
Design and plan diverse, nutritionally balanced menus, considering cost‑efficiency and sustainability while meeting the preferences and needs of the university community.
Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency.
Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence.
Conduct regular performance evaluations and provide constructive feedback.
Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality.
Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment.
Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies.
Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience.
Qualifications
Culinary degree from an accredited institution and relevant professional certifications.
Proven experience as an Executive Chef or in a high‑level culinary leadership role.
Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
Experience with higher level education food service and dining facility it preferred.
Exceptional leadership, communication, and organizational skills.
Ability to work effectively in a fast‑paced environment and manage a diverse culinary team.
Proficient computer skills, including culinary software and Microsoft Office Suite.
Who We Are Hampton University
is a historically Black university located in Hampton, Virginia, with a rich history and strong ties to the African American experience. It offers a diverse range of technical, liberal arts, and graduate degree programs, emphasizing its commitment to preparing students for success in the global community. The campus, situated near Chesapeake Bay, provides a scenic backdrop for learning, while the surrounding city of Hampton offers various attractions, including historical sites and research centers.
Thompson Hospitality
is the nation’s largest minority‑owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family‑run organization with more than twenty‑five years of experience, built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.
Company Values
Purpose
Give back to our communities
Celebrate diversity
People
Do the right thing
Treat people the way you want to be treated
Always do your best
Be accountable for our actions
Performance
Serve the highest quality food
Provide world‑class service
Maintain flexibility to better serve our clients
Equal Employment Opportunity We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
#J-18808-Ljbffr
The
Executive Chef
at
Hampton University's
Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high‑quality dining experience for students, faculty, and staff.
Competitive Benefits
Health/Dental/Vision
Paid Time Off
401(k), matched up to 4%
Short‑ and Long‑Term Disability
Tuition Reimbursement
Employee Referral Program
Pet Insurance
Discounts: Hotels, Travel, Tickets, Restaurants
Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.
Responsibilities
Design and plan diverse, nutritionally balanced menus, considering cost‑efficiency and sustainability while meeting the preferences and needs of the university community.
Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency.
Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence.
Conduct regular performance evaluations and provide constructive feedback.
Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality.
Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment.
Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies.
Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience.
Qualifications
Culinary degree from an accredited institution and relevant professional certifications.
Proven experience as an Executive Chef or in a high‑level culinary leadership role.
Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
Experience with higher level education food service and dining facility it preferred.
Exceptional leadership, communication, and organizational skills.
Ability to work effectively in a fast‑paced environment and manage a diverse culinary team.
Proficient computer skills, including culinary software and Microsoft Office Suite.
Who We Are Hampton University
is a historically Black university located in Hampton, Virginia, with a rich history and strong ties to the African American experience. It offers a diverse range of technical, liberal arts, and graduate degree programs, emphasizing its commitment to preparing students for success in the global community. The campus, situated near Chesapeake Bay, provides a scenic backdrop for learning, while the surrounding city of Hampton offers various attractions, including historical sites and research centers.
Thompson Hospitality
is the nation’s largest minority‑owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family‑run organization with more than twenty‑five years of experience, built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time.
Company Values
Purpose
Give back to our communities
Celebrate diversity
People
Do the right thing
Treat people the way you want to be treated
Always do your best
Be accountable for our actions
Performance
Serve the highest quality food
Provide world‑class service
Maintain flexibility to better serve our clients
Equal Employment Opportunity We provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
#J-18808-Ljbffr