About this role
Thompson Hospitality is seeking a Traveling Executive Chef to lead culinary excellence across our Campus Dining portfolio and select Solo Ventures concepts.
This high-impact role travels across accounts to launch new programs, support transitions, elevate culinary operations, develop menus, train teams and bring innovative dining concepts to life. Reporting to the Vice President of Operations, you’ll help drive our Food-First Focus by delivering quality, consistency and exceptional guest experiences across every location.
Responsibilities
Key Responsibilities
- Provide culinary leadership for new account openings, mobilizations, campus transitions and concept launches.
- Partner with Marketing & Programs to execute residential dining, retail, catering and culinary concepts.
- Support menu development, recipe testing, kitchen readiness, equipment planning, sourcing and production systems.
- Lead tastings and train opening teams on recipes, presentation, production and culinary standards.
- Ensure culinary execution aligns with approved concepts, brand standards and the guest experience.
- Support culinary activations, presentations and special events as needed.
Safety, Sanitation & Compliance
- Ensure compliance with HACCP, OSHA, health department and Thompson Hospitality standards.
- Conduct food safety, sanitation and operational-readiness reviews.
- Reinforce proper food handling, labeling, storage, temperature control and documentation.
- Address compliance issues and support corrective actions.
- Maintain required food-safety certifications and ensure team compliance.
Client, Campus & Guest Relations
- Represent Thompson Hospitality in client meetings, campus engagements, tastings and presentations.
- Build strong relationships with clients, campus partners, culinary teams and operational leaders.
- Address culinary concerns with urgency and a solutions-focused approach.
- Use guest feedback and operational insights to enhance menus and the dining experience.
Qualifications
Qualifications
- 5+ years of experience as an Executive Chef or senior culinary leader.
- Experience in higher education, contract food service, hospitality or multi-unit operations preferred.
- Strong knowledge of menu development, recipe creation, high-volume production and culinary operations.
- Experience with residential dining, retail and catering concepts preferred.
- Understanding of food cost, labor management, purchasing, inventory and waste reduction.
- Proven ability to lead, train and develop culinary teams.
- Strong communication, organization, problem-solving and client-relations skills.
- Ability to collaborate across Operations, Marketing & Programs and other teams.
- Working knowledge of HACCP, OSHA and food-safety requirements.
- Culinary or hospitality degree preferred; equivalent experience considered.
- ServSafe Manager certification required or must be obtained within the designated employment period.
Travel & Availability
- Ability to travel extensively and support temporary assignments across accounts.
- Flexibility to work evenings, weekends, holidays and extended hours as needed.
- Valid driver’s license and reliable transportation required.
Physical Requirements
- Ability to stand and walk for extended periods and work in a fast-paced kitchen environment.
- Ability to frequently bend, stoop, reach, push, pull and climb as needed.
- Ability to lift, carry and move items weighing up to 50 pounds.
- Ability to safely perform tasks involving kitchen equipment, food products and supplies.
- Ability to work in varying temperatures, including hot kitchen environments
About Us
Campus Dining by Thompson Hospitality creates exceptional diningexperiences designed around the students, faculty and staff we serve. With a Food-First Focus, we deliver flavorful, diverse and thoughtfully prepared options that support individual preferences, well-being and sustainability whilebringing the campus community together through food.
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