Nittany Lion Inn Executive Chef

Penn State University

University Park Campus
Campus City:
University Park, PA
Date Announced:
Date Closing:
open until filled
Job Number:
Level/Salary Band:
04 – K – Exempt
Work Unit:
Auxiliary and Business Services
Nittany Lion Inn
Full/Part Time:


The Nittany Lion Inn is in search of an Executive Chef for our 4-Diamond rated registered historic hotel. Owned and operated by The Pennsylvania State University, this property is one of two located on the University Park Campus in pristine Happy Valley in central Pennsylvania. Voted as one of the 26 best places to live in the United States by Gallup, the area offers all the benefits of a beautiful campus integrated with the progressive and engaged surrounding community. It is also within four hours of major east coast metropolitan cities and providing both natural outdoor activities as well as a variety of cultural and family oriented activities. This position is eligible for Penn State’s generous benefit options. With 2 a-la-carte dining establishments and over 20,000 sq/ft of very busy banquet space, this position is under the general direction of the General Manager and will create an exceptional customer experience by producing outstanding food in all areas of the operation. The successful candidate must be creative and have a passion for exceptional food. In addition, maintain a high level of production output without compromising quality or customer service for internal or external guests. Maintain quality and cost controls. Lead menu planning efforts for a-la-carte and banquet operations, sampling, and introducing new products. Manage inventories with a focus on quality product while setting and maintaining a high standard of cost control. Plan, coordinate, train and supervise the work of assigned staff involved in food preparation and stewarding. Assure the production of outstanding, consistent, quality food for every meal or event. Work with staff to ensure quality food presentation/appearance and desired portion control. Hire, train and manage within expected labor control standards to maintain required level of production while holding team accountable to standards. Supervise and maintain required levels of sanitation and safety standards in all production and ware washing areas according to the Pennsylvania health code regulations and internal standards. Develop, plan and organize unit, including new recipe/product research, and implement improved preparation methods and techniques. Monitor proper and safe use of all production equipment. Interpret and maintain University and departmental policies. Evaluate and plan for maintenance of equipment and facilities, recommend purchases of new equipment and may participate in renovations and facility upgrades; prepare work orders for equipment repairs. Successful candidate must have strong commitment to diversity and inclusion. Distribute event information, attend meetings, and assist Sales and Marketing with promotions and events. Take a virtual tour at Typically requires a Bachelor's degree or higher preferably in a culinary arts related discipline or higher plus five years of related experience, or an equivalent combination of education and experience. ServeSafe certified and Hazard Analysis and Critical Control Points (HACCP) trained preferred. Additional experience and/or education and competencies are required for higher level jobs.

These salary bands have been established to provide salary guidelines for staff positions.

Salary Band Minimum Midpoint Maximum
A $16,584 $24,456 $32,328
B $18,240 $26,904 $35,556
C $19,728 $29,592 $39,456
D $21,708 $32,568 $43,416
E $24,312 $36,468 $48,612
F $27,228 $40,848 $54,456
G $30,012 $45,744 $61,500
H $34,188 $52,140 $70,080
I $38,988 $59,424 $79,908
J $43,716 $67,740 $91,812
K $50,712 $78,600 $106,488
L $58,836 $91,176 $123,528
M $68,232 $105,756 $143,292
N $80,508 $124,788 $169,068
O $93,492 $147,252 $201,024
P $110,340 $173,760 $237,192
Q $126,396 $199,056 $271,728
R $151,668 $238,872 $326,088