Campus Executive Chef: Large-Scale Dining Leader

Eurest USA; Orlando (FL); On-site; USD 120,000 - 125,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Retirement Plan

Paid Time Off

Holiday Time Off

Employee Assistance Program

Job summary

Eurest USA in Orlando, FL is seeking a Campus Executive Chef to lead kitchen operations, ensure safety and sanitation, and drive high-quality meal production for corporate dining. You will oversee menus, train staff, manage inventory, and ensure compliance with company standards and health regulations.

The role requires a hands-on culinary leader with 5+ years of management experience, catering expertise, and strong computer skills.

Qualifications

• 5+ years of progressive culinary/kitchen management experience.
• Hands-on chef experience is required.
• Proficient with computers and MS Office tools.
• ServSafe certification is highly desirable.
• Extensive catering experience is a plus.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards; completes production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety and sanitation.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory to stay within guidelines and ensure product availability.
• Decides on utilization of leftover food within company guidelines.
• Complies with health and sanitation regulations and audits.
• Adheres to safety policies and participates in meetings and development programs.

Skills

5+ years kitchen management

Hands-on chef

MS Office proficiency

ServSafe certified

Catering experience

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Eurest USA in Orlando, FL is seeking a Campus Executive Chef to lead kitchen operations, ensure safety and sanitation, and drive high-quality meal production for corporate dining. You will oversee menus, train staff, manage inventory, and ensure compliance with company standards and health regulations.

The role requires a hands-on culinary leader with 5+ years of management experience, catering expertise, and strong computer skills.