Campus Culinary Director: Lead Chef Teams & Guests

Aramark; Greensboro (NC); On-site; USD 70,000 - 110,000; Full time

Job summary

Aramark is seeking an experienced Campus Executive Chef to lead chef managers and hourly culinary staff on campus operations. You will develop and execute culinary solutions aligned to client tastes, ensuring high standards in production, presentation, and service.

You will manage a culinary team, train staff in best practices, and drive efficiency while maintaining food quality and safety. Strong communication and leadership are essential to deliver guest-focused experiences daily.

Qualifications

• Requires at least 8 years of culinary experience.
• At least 5 years in a management role preferred.
• Requires a culinary degree or equivalent experience.
• Ability to multi-task.
• Ability to simplify the agenda for the team.
• Requires oral, reading, and written communication skills.

Responsibilities

• Oversee chef managers and hourly staff to ensure quality in final presentation of food.
• Ensure culinary standards and techniques for production, presentation, and service.
• Train and manage culinary staff in best practice production techniques.
• Coach employees and communicate expectations clearly.
• Plan and run team meetings and daily huddles.
• Maintain staff records including training, opening/closing checklists and performance data.
• Develop and maintain client and guest rapport for mutual business value.
• Interact directly with guests daily and gather feedback.
• Analyze regional culinary and ingredient trends and adapt menus.
• Deliver food and labor targets while focusing on margin improvement.

Skills

Culinary management

Multi-tasking

Communication skills

Team leadership

Education

Culinary degree or equivalent experience

Job description

Aramark is seeking an experienced Campus Executive Chef to lead chef managers and hourly culinary staff on campus operations. You will develop and execute culinary solutions aligned to client tastes, ensuring high standards in production, presentation, and service.

You will manage a culinary team, train staff in best practices, and drive efficiency while maintaining food quality and safety. Strong communication and leadership are essential to deliver guest-focused experiences daily.