The Executive Chef for Campus Dining is responsible for establishing and maintaining culinary standards, menu integrity and product quality across Campus Dining operations.This role leads the culinary vision, menu development, and execution while ensuring accuracy of recipes, nutrition, and allergen information.
The Executive Chef partners closely with operational and training leaders to support consistent execution of culinary programs and works collaboratively with the Director of Culinary Operations on enterprise training initiatives and institutional compliance frameworks. Reporting directly to the Director of Culinary Operations, this position is responsible for assisting unit culinary staff and plays a large role in supporting positive employee relationships, promoting sustainability and contributing to a collaborative and professional work environment.
About the Campus Dining Department:
Vanderbilt Campus Dining takes pride in the culinary creations served from our kitchens. Our Dining program is highly decorated, the winner of many prestigious awards in the food service industry. We have eight dining locations, two cafes, three Munchie Marts, and a commissary, and we employ over 300 employees.
Key Functions and Expected Performance:
Culinary Standards and Menu Execution
Establish and maintain campus‑wide culinary standards that ensure consistency, quality, and integrity across all dining halls, retail locations, and cafés.
Own accuracy and governance of culinary content within the menu management system, including recipes, ingredients, allergen declarations, yield assumptions, and culinary costing inputs.
Ensure unit chefs execute menus accurately and consistently in alignment with approved menus, financial targets, operational guidelines, and compliance requirements.
Provide functional leadership and support to unit chefs in the effective use of NetMenu, including menu execution, forecasting, inventory management, ordering, and receiving practices.
Audit menu forecasts and performance data on a regular basis to ensure alignment with cost‑per‑meal targets, guest count projections, and Certified Free‑From standards.
Partner with OpEx and Campus Dining leadership to review data trends, identify risks and opportunities, and provide culinary recommendations that support quality, efficiency, and continuous improvement.
Collaborate with Conferences and Events and other campus partners to support seasonal, summer, and special‑event menu development and execution.
Food Safety, Quality & Guest Experience
Own field‑level culinary execution of food safety, sanitation, quality assurance, and allergen control standards across all dining formats.
Conduct routine site visits, observations, and inspections to assess culinary execution, workflow, cleanliness, equipment condition, and adherence to standards.
Partner with General Managers and operations leadership to address gaps, implement corrective actions, and reinforce accountability.
Support enterprise‑level food safety audits, compliance initiatives, and regulatory requirements led by Dining leadership.
Establish and reinforce systems and processes that promote consistent product quality, customer confidence, and operational excellence.
Monitor guest feedback through Text & Tell, online reviews, and other engagement platforms to identify trends, risks, and opportunities for improvement.
Provide leadership to culinary teams by setting clear programmatic expectations, quality benchmarks, and performance standards.
Culinary Leadership
Lead campus‑wide culinary vision, menu development, and innovation in alignment with Campus Dining’s strategic priorities and operational parameters.
Drive development, testing, and refinement of new menus, recipes, food concepts, and vendor products in collaboration with Purchasing, Nutrition, and operations partners.
Coach and develop unit chefs through regular communication, feedback, and performance discussions to reinforce standards, build bench strength, and support professional growth.
Partner with the Training Chef to support training rollouts, product testing, and consistent reinforcement of culinary skills in the field.
Identify opportunities to enhance food quality, operational consistency, and cost performance, and provide thoughtful recommendations to senior leadership.
Support sustainability initiatives related to food‑waste reduction, composting, and reduction of single‑use items in collaboration with Campus Dining sustainability leadership.
Provide operational culinary support as needed, including coverage during chef absences, peak service periods, and major campus events.
Support evaluation and readiness for culinary hiring and advancement, contributing to a strong and sustainable leadership pipeline.
Supervisory Relationships:
This role has no supervisory responsibility and reports administratively and functionally to the Director of Culinary Operations.
Qualifications
A bachelor’s degree from an accredited higher education institution with specialized training in Culinary Arts or a minimum of five (5) years of progressively responsible culinary leadership experience in lieu of a degree is required
ACF Certified Executive Chef, required within one year of hire.
Minimum of five (5) years of culinary management experience developing and leading high‑quality food programs in a restaurant, hospitality, or institutional dining environment.
ServSafe Manager certification required within 30 days of hire.
AllerTrain U certification required within 30 days of hire.
Demonstrated strong business judgment, including experience with financial and personnel management.
Experience using food service applications and computerized menu management systems.
Proficiency in Microsoft Office applications, including Word, Outlook, and Excel.
Strong communication skills (verbal, written, and interpersonal), with the ability to effectively engage a diverse population.
Demonstrated ability to manage multiple priorities, meet deadlines, and adapt to change in a fast‑paced environment.
Strong organizational, time‑management, and attention‑to‑detail skills.
Ability to work calmly and effectively in high‑pressure situations.
Knowledge of industrial kitchen equipment and commercial food production environments.
Demonstrated ability to lead and manage staff, maintain confidentiality, and be accountable for institutional assets.
At Vanderbilt University , our work - regardless of title or role - is in service to an important and noble mission in which every member of our community serves in advancing knowledge and transforming lives on a daily basis. Located in Nashville, Tennessee, on a 330+ acre campus and arboretum dating back to 1873, Vanderbilt is proud to have been named as one of “America’s Best Large Employers” as well as a top employer in Tennessee and the Nashville metropolitan area by Forbes for several years running. We welcome those who are interested in learning and growing professionally with an employer that strives to create, foster and sustain opportunities as an employer of choice.
We understand you have a choice when choosing where to work and pursue a career. We understand you are unique and have a story. We want to hear it. We encourage you to apply today so that you might become a part of our story.
