Tompkins Cortland Community College has grown from a tiny community college housed in an old high school to an integral part of the Tompkins County and Cortland County communities located on a 220-acre rural campus in Dryden, New York.

The College is one of 30 community colleges in the State University of New York, and offers degrees, certificates, and microcredentials in more than 40 academic programs including nursing, business administration, criminal justice, chemical dependency counseling, new media, sports management, culinary arts, sustainable farming and food systems, and liberal arts programs, including education and general studies. The College is known for constantly expanding the boundaries of what is possible for a community college: recent innovations include a restaurant, organic-practices farm, and 10-acre solar array powering campus.

Perhaps more importantly, the College is known for its commitment to academic rigor and for its equally passionate commitment to providing the community support students need to succeed. With thousands of graduates in the area and throughout the country, we mean it when we say Your Community. Your College. 

Tompkins Cortland Community College is accredited by the Middle States Commission on Higher Education.

POSITION OFFERED:  Executive Chef

EMPLOYMENT DATE:  ASAP                                        

TERM OF EMPLOYMENT:  Renewable, Full-time

JOB DESCRIPTION: The Executive Chef is responsible for all culinary operations, food cost, and food production for Coltivare, while creating a quality educational environment that demonstrates best practices in the industry and maximum profitability of Coltivare. The Executive Chef is responsible for developing high quality seasonal menus that exemplify sustainability and highlight locally sourced food, including industry trends. The Executive Chef must strive to develop a culture within the kitchen that inspires energy, excitement, collaborative teamwork, and pride, resulting in overall guest loyalty, student success, staff satisfaction, and revenue growth.

MINIMUM QUALIFICATIONS:  An Associate’s Degree, Apprenticeship, or Certificate in Culinary Arts and progressive kitchen management experience or a degree in another discipline with progressive kitchen management experience which must include responsibility for hiring, training, supervising, scheduling and performance evaluation of staff as well as solid use of kitchen controls and inventory management.  

PREFERRED QUALIFICATIONS:  Associates degree from an accredited culinary school and 10 years related and progressive experience or Bachelor’s or advanced degree and teaching experience with an accredited culinary arts program. Direct involvement in farm to table menu development and procurement of local ingredients.

EXPECTED HIRING SALARY RANGE:   $68,000 - $80,000  Starting salary will be commensurate with qualifications and experience, plus an excellent benefits package.   

Review of applicants to begin immediately and continue until position is filled.