Position Details


Operating Title EXECUTIVE CHEF
Long Classification Title EXECUTIVE CHEF
Location UNH, Durham, NH
Department UNH Dining Administration [UQDGAD]
Summary of Position

This position is responsible for the culinary direction of the dining hall or assigned locations to include menu and special event planning, supervision of production and production team, culinary quality and service standards, food and workplace safety, sanitation, budgetary compliance and culinary staff development. The executive chef further supports the organization mission by analyzing guest feedback; providing a healthy, nutritious and delicious dining experience; and creating and sustaining a positive work environment.

Additional Job Information
Posting Number/Job Order # PS0553FY18
Acceptable minimum level of education Associate's
Acceptable minimum years of experience 5-7 years
Other minimum qualifications

Two years of formal post-high school training in food preparation principles and techniques, or equivalent, and five years of experience in quantity food preparation/supervisory responsibility. Demonstrated ability to coordinate production aspects of a large scale food production facility with focus on menu design and recipe development. Sound Knowledge of materials, equipment, and methods used in large-scale cooking. Knowledge of the operation of all types of standard kitchen equipment and machinery. Technical ability to utilize food production software and other related computer applications. Experience in managing particular dietary restrictions and preferences for target population. Ability to plan and coordinate activities of cooks and/or lower level chefs. National Restaurant Association Serv-Safe certification within three months of employment. Sufficient strength and physical dexterity to perform duties and responsibilities of this job, including heavy work. Must be able to wear and use appropriate personal protective equipment. Excellent supervisory and strong leadership skills to instruct other workers.

Additional Preferred Qualifications

AS/BS degree from an accredited culinary or hospitality program. Eligible for certification as an Executive Chef with the ACF. University, Hotel, Cruise ship or resort experience. Strong interpersonal skills. Ability to demonstrate culinary skills in formal educational settings and within national associations. Familiarity and experience with varied world cuisines, industry trends and new preparation techniques.

Salary Information

Salary is complemented by a comprehensive benefits package which includes medical, dental, retirement, tuition, and paid time off.

Quicklink for Posting http://jobs.usnh.edu/postings/27295
Percent Time Information (FTE) 1.00
Grade 21
EEO Statement

The University System of New Hampshire is an Equal Opportunity/Equal Access/Affirmative Action employer. The University System is committed to creating an environment that values and supports diversity and inclusiveness across our campus communities and encourages applications from qualified individuals who will help us achieve this mission. The University System prohibits discrimination on the basis of race, color, religion, sex, age, national origin, sexual orientation, gender identity or expression, disability, veteran status, or marital status. Application by members of all underrepresented groups is encouraged. Hiring is contingent upon eligibility to work in the U.S.

Institution Information

A comprehensive land-, sea-, and space-grant university, UNH is the state’s flagship public university and is ideally located in the rural town of Durham, with ready access to the Maine and New Hampshire seacoasts, Boston, and the White Mountains. The University actively creates and nurtures a dynamic learning environment in which qualified individuals of differing perspectives, life experiences and cultural backgrounds pursue goals with mutual respect and shared spirit of inquiry. UNH has just under 13,000 undergraduate students and 2,200 graduate students.

Posting Details

Posting Date 10/23/2017
Open Until Filled Yes
Closing Date
Posting Open to Internal Candidates Only? No
Interested Internal Candidates Exist? No
Job Category Salaried Staff (Exempt)
Appointment Type Regular
If TERM position provide projected end date

Computer, Kitchen equipment

DOT Safety Information None applicable

Duties / Responsibilities

Job Duties


Supervises, assigns, assists and schedules work of all culinary staff and supporting personnel involved with food production and service concepts. Develops, plans and executes menus for the dining hall or assigned locations taking into account guest preferences, nutritional needs and established procedures while working within budgetary guidelines. Develops and maintains new recipes based on industry trends and guest feedback. Establishes individual serving portion for each recipe and ensures recipe compliance. Inspects food production areas and serving areas to observe the quality of food preparation and service, food appearance, cleanliness and sanitation, equipment condition, and employee appearance. Engages with all staff throughout location to ensure program quality, provide role modeling, address concerns, review product presentation, and adherence to Dining’s guiding principles. Conducts daily production meetings to review plans, assignments, production concerns and other critical information with the culinary team. Predicts and adjusts to customer volume by actively managing food preparation timing, forecasting, batch cooking methodologies, holding times and service quality.


Oversees the recruitment, hiring, and performance management of the culinary team and support staff. Provides hands-on coaching, coordinated trainings and mentoring. Provides consistent feedback and completes associate annual reviews thoroughly and in a timely manner. Works with the Associate Director of Culinary to establish standards for quality and service and develop short and long term culinary training programs for the culinary team.


Responsible for budgetary forecasts and year-end results related to food cost and labor expense at assigned unit. Components include: inventory level and utilization; cost per meal; meals per labor hour; overtime expense; and general staffing expense. Involved in the selection of food and kitchenware vendors and determining quantities of items and product specification to be used throughout the Dining program. Manages service record entry, recipe data base, menu matrix, trend patterns, and product identification/linkage into food production software system (FoodPro) to ensure accuracy in food cost, nutritional information, and minimal food waste. Ensure compliance with product specifications, product usage, and appropriate handling methods to meet contractual and regulatory obligations and Dining Administration expectations regarding service/product standards.


Ensures high level of customer service and satisfaction. Engages with students and guests on the servery floor during meal periods to discuss program, describe offerings, gather impressions and suggestions, support individuals with dietary concerns, and create a positive dining experience for all. Responds to inquiries and concerns from faculty, staff, students and parents related to Dining program. Responsible for adhering to the Green Level designation through compliance with all State of NH Food Protection codes and requirements. Enforces proper sanitary conditions and safety practices within food production and storage areas. Performs other related duties as assigned.

Supplemental Questions

Required fields are indicated with an asterisk (*).

  1. * Do you meet the definition of an Internal Candidate? Internal Candidates include: (1) active status employees who have completed the introductory period and (2) adjunct staff members who have been employed within USNH for at least 12 months in total and who have worked at least 1,000 hours during the 12 month period preceding the application for the position. Student employment does not apply toward internal status eligibility.
    • Yes
    • No

Documents Needed to Apply

Required Documents
  1. Resume/Vita
  2. Cover Letter
  3. (3) Professional References Contact Info
Optional Documents