Executive Chef I - Dining Center

About this opportunity

Responsible for overseeing all back-of-house operations of a dining hall, bakery, catering or food service unit, including management and training of all culinary and food preparation teams, menu planning, and inventory management. Work a flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation.

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Collected from the employer's own careers site (Oracle). Posted 06 Apr 2026. TUNAI shows an excerpt and the facts it read from the advert; the employer's page has the full description and the application.