Campus Executive Chef: Lead High-Volume Dining & Menu Innovation

ARAMARK; Boston (MA); On-site; USD 90,000 - 120,000; Full time

Job summary

ARAMARK and Florida State University are seeking an Executive Chef to lead high-volume campus dining operations, drive menu innovation, and manage kitchen teams. You will oversee food production, costing, inventory, and quality standards while ensuring safety and sanitation.

You will coach culinary staff, collaborate with campus partners, and deliver a consistent, exceptional dining experience for students, faculty, and guests.

Qualifications

• Experience leading culinary operations in high-volume environments.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Lead high-volume campus dining operations and menus.
• Oversee food production, costing, and inventory.
• Ensure safety, sanitation and regulatory compliance.
• Coach and develop culinary staff.
• Collaborate with campus partners to deliver exceptional dining experiences.

Skills

Leadership

Team Management

Menu Innovation

Staff Development

Food Safety

Job description

ARAMARK and Florida State University are seeking an Executive Chef to lead high-volume campus dining operations, drive menu innovation, and manage kitchen teams. You will oversee food production, costing, inventory, and quality standards while ensuring safety and sanitation.

You will coach culinary staff, collaborate with campus partners, and deliver a consistent, exceptional dining experience for students, faculty, and guests.