Requisition #: 2026-22473
Date Posted: 2026-11-02
Department: Campus Dining
Category: Food Services and Dining
Job Type: Full-Time
Overview
As Princeton University prepares to open its newest residential college, we are seeking an accomplished Executive Chef to shape its culinary identity from the ground up. This is an opportunity to build and lead a talented culinary team in a newly constructed residential dining facility, creating nourishing food and experiences that bring students, faculty, and staff together. Beyond leading the kitchen, the Executive Chef will help define the culinary experience of the college, foster a culture of creativity and hospitality.
The Executive Chef will provide proactive leadership, overall direction, and operational management to the assigned food service team. The Chef will work closely with the leadership team in planning, implementing, and supporting new food concepts and programs within the assigned unit while maintaining composure through fast-paced and demanding operations and events. The position will be responsible for research, testing, development, documenting, training, monitoring, evaluating, and implementing necessary adjustments to innovative new dishes, concepts, and food programs. This position will play a key role in menu concept creation, food cost, establishing and maintaining culinary standards and managing the operation within budget. The position ensures fulfillment of our commitment to providing students, faculty, and staff with excellence in quality and customer service. This role will supervise the Chef de’ Cuisine.
A cover letter is required for full consideration.
Responsibilities
Culinary
- Oversee all aspects of planning and managing menus for assigned unit that reflect market shifts while meeting budget requirements including food costs.
- Responsible for food purchasing, production, inventory, and presentation, while providing continual positive leadership to motivate and engage the dining team.
- Must maintain quality and safety control on all menu items while ensuring the highest level of guest satisfaction.
- Support and take a leadership position in the department’s sustainability and wellness initiatives by planning inspiring menus that highlight fresh, seasonal, local products while paying close attention to up-and-coming food and beverage trends.
- Ability to create globally inspired menu selections and heritage month menus to reflect the diversity of customers and staff, while honoring special occasion traditions.
- Listen to customer suggestions and evaluate customer preferences, making menu adjustments as necessary.
- Initiate and develop new recipe concepts incorporating department culinary principles.
- Work with the Campus Dining purchasing unit to ensure menu management through computerized systems to create accurate recipes and menus that maintain department standards.
- Test and evaluate new products as they come on the market to determine feasibility of service and creates/evaluates new recipes.
- Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation, and driving necessary change.
- Work in collaboration with the Associate Director, General Manager, students, college staff, and culinary staff to plan menus and themed events.
- Work in collaboration with the General Manager ensuring an effective and efficient scheduling system and use of labor within budget parameters.
- Complete inventory on a monthly schedule and recommend products to be ordered.
- Participate in the Campus Dining Culinary Council Meetings and provide leadership, along with the other Campus Dining executive chefs, to the council.
Food & Workplace Safety
- Maintain a high level of food safety and sanitation standards. Provides ongoing training to include safe and proper equipment handling and supervision to all staff for these standards. Maintains quality/clean facilities through regular inspections of dining facilities.
- Ensure compliance with all state, local, and university food safety, workplace safety, and Hazard Analysis Critical Control Points (HACCP) policies and procedures. Ensures a safe work environment through addressing safety concerns to eliminate safety hazards; investigates and reports incidents, enforces safety work rules and procedures, chairs the unit safety committee, and works with EHS to provide training programs.
- Monitor maintenance and repair of kitchen equipment.
- Assist and respond to students and guests with food allergies and special dietary needs.
Team & Training
- Identify areas of development for managers and union employees to provide opportunities for growth and development to maximize talent.
- Provide guidance and feedback to culinary staff. With the General Manager, supervises union employees to ensure compliance with the collective bargaining unit agreement and adherence to university policies and procedures.
- In coordination with the General Manager, follow Human Resources policies and administers performance appraisals in a timely manner, counsels and disciplines employees as required.
- Provide continual positive leadership to motivate and engage the team.
- Responsible for the hiring process of production associates, proper onboarding, training, and performance appraisals.
Other
- Monitor systems for controlling costs and adjusts as necessary to control expenses.
- With the General Manager and Finance team, develop budgets with the Finance Team, ensuring the operations meet financial goals.
- Work with other departments to enhance and support Campus relationships, community building, and programing by providing the highest quality of service.
- Support Campus Dining events as needed.
Qualifications
ESSENTIAL QUALIFICATIONS:
- Culinary Arts Degree from an accredited institution or equivalent technical experience.
- A minimum of 6-8 years’ experience as a chef, managing teams of 15-20 associates.
- Knowledge of the health department’s rules and regulations including HACCP and ServSafe.
- Knowledge of culinary techniques: hot, cold, ambient, sous vide, aspic, garde manger, display cooking, and buffet presentations.
- Knowledge and experience with the use and maintenance requirements of kitchen equipment including but not limited to ovens, mixers, slicers, smokers, grills, and kettles.
- Knowledge and experience creating budgets, analyzing financial statements, and strategic planning for optimal, effective, and efficient cost controls.
- Advanced proficiency in Word, Excel, and Outlook, and food ordering and management systems.
- Experience leading culinary teams.
Physical Requirements:
- Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;
- Sit for no more than 2 hours during an 8 hour day;
- Lift or carry up to 30 pounds frequently (34 – 66% of the workday);
- Lift or carry up to 50 pounds occasionally (less than 33% of the workday);
- Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);