Campus Executive Chef - Lead Culinary Innovation

American Food & Vending; Hooksett (NH); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, and Vis

FSA/HSA

Ongoing training and development

Bonus programs for eligible positions

Job summary

American Food & Vending, Hooksett, NH, seeks an Executive Chef to lead all culinary programs for a higher education dining account, including residential dining, retail, and catering. You will work with the Residential District Manager to drive culinary innovation, food quality, and guest satisfaction.

Responsibilities include overseeing menu execution, food safety, labor controls, and team development; building a strong kitchen culture while delivering high-quality, appealing meals that meet

Qualifications

• Requires culinary leadership experience in high-volume environments.
• Strong knowledge of HACCP, food safety, and sanitation regulations.
• ServSafe certification preferred; ACF certification or membership is a plus.

Responsibilities

• Lead culinary operations across dining services, retail, and catering.
• Partner with General Manager to meet client expectations and drive satisfaction.
• Develop recipes, guidelines, and production standards for quality and consistency.
• Monitor food cost, labor, and inventory; report to management.
• Hire, train, and supervise kitchen staff and scheduling.

Skills

Culinary leadership

Food safety

Team development

Budget management

Communication

Education

Culinary degree or related certification

Tools

CaterTrax

Microsoft Office

Inventory systems

Job description

American Food & Vending, Hooksett, NH, seeks an Executive Chef to lead all culinary programs for a higher education dining account, including residential dining, retail, and catering. You will work with the Residential District Manager to drive culinary innovation, food quality, and guest satisfaction.

Responsibilities include overseeing menu execution, food safety, labor controls, and team development; building a strong kitchen culture while delivering high-quality, appealing meals that meet