Senior Executive Chef
University of Maryland —College Park, MD
- $110,800 - $132,960 a year
- Weekends as needed
- Background check
- Google Workspace
- ServSafe
Director of Culinary
MISKIRI HOSPITALITY GROUP —Hyattsville, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
Executive Sous Chef
Zaytinya DC —Washington, DC
- Weekends as needed
- Google Workspace
- ServSafe
- 5 years
- Health insurance
- Retirement plan
Quick Apply
Executive Sous Chef
Ben's Next Door —Washington, DC
- $91,800 - $111,800 a year
- Weekends as needed
- Management
- Mid-level
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Ale House Holdings —Fairfax, VA
- Full-time
- Ability to lift 50 pounds
- Senior level
- Restaurant
Quick Apply
Chef de Cuisine
The Talent Shop —Washington, DC
- $80,000 - $90,000 a year
- Mid-level
- 3 years
- Continuous improvement
- 401(k)
- Paid time off
Quick Apply
Chef de Cuisine
The Dupont Circle —Washington, DC
- $95,000 a year
- Full-time
- Cooking
- Hotel
- Senior level
- Commuter assistance
- Health insurance
Quick Apply
Area Executive Chef
Viceroy Washington DC —Washington, DC
- $120,000 - $130,000 a year
- Customer service
- 5 years
- Cooking
Executive Chef
The Watergate Hotel —Washington, DC
- $130,000 - $140,000 a year
- Full-time
- Writing skills
- English
- Hotel
Quick Apply
14d
Executive Chef - DMV
Farmers Restaurant Group —Washington, DC
- $100,000 - $120,000 a year
- Full-time
- Ability to lift 50 pounds
- Senior level
Quick Apply
Executive Chef
Marriott International, Inc —Washington, DC
- $111,000 - $142,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef - Embassy Suites Washington DC Convention Center
Hilton —Washington, DC
- $96,000 - $106,000 a year
- Full-time
- Sanitation
- Cooking
- Hotel
- Paid parental leave
- Employee stock purchase plan
Executive Sous Chef
University of Maryland —College Park, MD
- $62,000 - $74,400 a year
- Weekends as needed
- Background check
- Google Workspace
- Customer service
Executive Chef 3
Sodexo —Silver Spring, MD
- $89,250 - $110,000 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
4d
Head Culinary chef
Embassy of the Kingdom of the Netherlands —Washington, DC
- From $6,336 a month
- Overtime
- English
- Residential
- Administrative experience
- Health insurance
- Dental insurance
Quick Apply
7d
Executive Sous Chef
Marriott International, Inc —Bethesda, MD
- $86,000 - $112,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
Executive Chef
Alta Strada Embassy Row LLC —Washington, DC
- $80,000 - $100,000 a year
- Full-time
- Cooking
- Budgeting
- Senior level
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
DoubleTree by Hilton Hotel Annapolis —Annapolis, MD
- $95,000 - $100,000 a year
- 5 years
- Word processing
- Computer literacy
- Free parking
- Health insurance
Quick Apply
5d
Executive Chef
Riderwood Village by Erickson Senior Living —Silver Spring, MD
- $80,000 - $90,000 a year
- Microsoft Outlook
- 3 years
- Senior level
- Health insurance
- Dental insurance
13d
Executive Chef
Elizabeth's —Washington, DC
- $110,000 - $120,000 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
Quick Apply

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Senior Executive Chef

University of Maryland -
College Park, MD

Apply Now

Job Details

Full-time
$110,800 - $132,960 a year

Qualifications

ServSafe
Driver's License
Managing kitchen staff
ServSafe Food Manager Certification

Full Job Description

Job Description Summary

Organization's Summary Statement:

The Senior Executive Chef provides strategic culinary leadership for Dining Services by overseeing food quality, menu innovation, sustainability initiatives, and culinary operations across multiple dining venues. Serving as the culinary ambassador for the department, this position leads and develops Executive Chefs, culinary managers, and specialized program areas while ensuring exceptional guest experiences, operational excellence, and alignment with organizational goals. The Senior Executive Chef collaborates closely with campus and community partners, including nutrition and sustainability teams, to advance initiatives related to allergen management, nutrition education, sustainable food systems, local sourcing, food security, and environmental stewardship. This position provides direct supervision of the leaders responsible for the Bakery and Green Dining which include the Terp Farm, and the campus food pantry.

Physical Demands:

This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events. Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking, drug-free, weapon-free campus.

Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and, from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Licenses/ Certifications:
Must have and maintain Prince George’s County Maryland Certified Food Service Manager Certification and ServSafe Certification within 90 days of hire.
Must have driver’s license valid in Maryland with 5 points or less.

Minimum Qualifications

Education: Bachelor’s degree from an accredited college or university.

Experience: Eight (8) years of progressively responsible experience in culinary operations or food service management.

Other: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.

KNOWLEDGE, SKILLS, & ABILITIES:

Knowledge of best practices in management of a high-volume food service operation.
Knowledge of staff supervision best practices.
Skill in oral and written communication.
Skill in the use of Microsoft Office and Google Workspace products.
Ability to interpret and apply policies, procedures, regulations, and laws.
Ability to multitask while demonstrating a commitment to customer service.

Additional Job Details

Preferences:

Experience in higher education dining, healthcare, hospitality, contract food service, or other complex multi-unit food service environments.
Experience leading sustainability, local sourcing, farm-to-table, food recovery, food security, or environmental stewardship initiatives.
Experience partnering with dietitians and nutrition professionals on allergen management and special dietary accommodation programs.
Experience managing budgets, forecasting, purchasing, and food cost controls.
Experience with employee engagement and leadership development programs.
FoodPro knowledge.

Required Application Materials: Cover Letter and Resume

Best Consideration Date: August 7, 2026

Posting Close Date: N/A

Open Until Filled: Yes

Job Risks

Not Applicable to This Position

Financial Disclosure Required

For more information on Financial Disclosure, please visit Maryland's State Ethics Commission website .

Department

VPSA-Dining Services

Worker Sub-Type

Staff Regular

Salary Range

$110,800 - $132,960

Benefits Summary

Background Checks

Offers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed.

Employment Eligibility

The successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment.

EEO Statement

The University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.

Title IX Non-Discrimination Notice

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