Campus Dining Executive Chef: Menu Innovation & Leadership

ARAMARK; Tempe (AZ); On-site; USD 120,000 - 150,000; Full time

Job summary

ARAMARK seeks an Executive Chef for Florida State University to lead culinary operations in a high-volume campus dining environment. You will oversee food production, costing, inventory, and safety standards while coaching teams and partnering with campus stakeholders.

The role focuses on menu innovation, event planning, and delivering an exceptional dining experience for students, faculty, and guests, aligned with Aramark’s culture of service and inclusivity.

Qualifications

• Led culinary operations and menu innovation in a high-volume campus setting.
• Managed food production, costing, inventory, and safety standards.
• Coached culinary staff and collaborated with campus partners.

Responsibilities

• Plan special campus events and drive cost-effective purchasing.
• Oversee vendor relationships and ensure consistent dining experiences.
• Maintain safety, sanitation, and regulatory compliance.

Skills

Culinary leadership

Menu development

Cost control

Staff coaching

Vendor relations

Education

Culinary degree

Tools

Costing software

Job description

ARAMARK seeks an Executive Chef for Florida State University to lead culinary operations in a high-volume campus dining environment. You will oversee food production, costing, inventory, and safety standards while coaching teams and partnering with campus stakeholders.

The role focuses on menu innovation, event planning, and delivering an exceptional dining experience for students, faculty, and guests, aligned with Aramark’s culture of service and inclusivity.