Campus Dining Executive Chef — Lead Culinary Innovation

Compass Group USA; Bernards Township (NJ); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Gourmet Dining is seeking an Executive Chef to lead culinary excellence across premier campus dining programs in the New York region. You will oversee all culinary operations for designated accounts, set menu direction, and mentor a high-performing team to deliver exceptional food quality and guest satisfaction.

This role emphasizes innovation, safety, and cost controls while collaborating with marketing and operations.

Qualifications

• Proven leadership in high-volume culinary environments.
• Strong knowledge of food safety, HACCP, and quality standards.
• Experience managing food costs, labor budgets, and inventory.

Responsibilities

• Oversee all culinary operations for designated accounts with strategic leadership.
• Lead and develop a culinary team to deliver exceptional dining experiences.
• Create and execute diverse menus reflecting current trends.
• Manage food and labor costs while maintaining high quality.
• Monitor inventory and procurement to optimize resources.
• Drive culinary initiatives in collaboration with marketing and operations.
• Ensure strict food safety and sanitation standards.
• Support catering events and campus-wide dining programs.

Skills

Culinary leadership

High-volume dining

Team development

Food safety

Budgeting

Education

Culinary degree preferred

Job description

Gourmet Dining is seeking an Executive Chef to lead culinary excellence across premier campus dining programs in the New York region. You will oversee all culinary operations for designated accounts, set menu direction, and mentor a high-performing team to deliver exceptional food quality and guest satisfaction.

This role emphasizes innovation, safety, and cost controls while collaborating with marketing and operations.