Highlands College, a Christ-centered institution developing leaders for ministry and the
marketplace, is seeking an experienced Executive Chef to lead all culinary operations.
This role oversees four specialty restaurants, a high-volume dining hall serving three meals daily,a new restaurant concept in development, and catering/event operations supporting over 60,000 square feet of meeting space. The Executive Chef will drive culinary excellence, operational performance, and a culture aligned with the College’s mission and values.

Key Responsibilities
-Lead and develop culinary teams across all outlets and events.
-Design and execute innovative menus for multiple restaurant concepts.
-Oversee kitchen operations including purchasing, inventory, and cost control.
-Direct catering and banquet operations for large-scale events
-Manage budgets, food/labor costs, and operational performance.
-Ensure consistent quality, presentation, and sanitation standards.
-Mentor team members and support student development opportunities
-Uphold and model the College’s faith-based mission and servant leadership culture.

Qualifications
-5+ years of executive-level culinary leadership in multi-outlet or high-volume
environments
-Experience with restaurants and large-scale banquet/catering operations
-Strong financial and operational acumen
-Proven leadership and team development skills
-Culinary degree preferred; ServSafe required (or obtainable)
-Personal faith aligned with a Christ-centered environment.