Campus Executive Chef — Menu Innovation & High-Volume Dining

ARAMARK; La Crosse (WI); On-site; USD 85,000 - 110,000; Full time

Job summary

ARAMARK is seeking an Executive Chef for Florida State University to lead culinary operations, menu innovation, and kitchen teams in a high-volume campus dining environment. This role oversees food production, costing, inventory, and quality standards while ensuring safety, sanitation, and regulatory compliance.

The Executive Chef will coach and develop culinary staff, collaborate with campus partners, drive cost-effective purchasing, and deliver a consistent, exceptional dining experience for

Qualifications

• Proven leadership of large-volume kitchen teams.
• Strong knowledge of food safety and sanitation standards.
• Experience with cost control, inventory management, and portioning accuracy.
• Ability to develop compelling campus menus and train staff.

Responsibilities

• Lead culinary operations for a high-volume campus dining program.
• Oversee food production, costing, inventory, and quality standards.
• Ensure safety, sanitation, and regulatory compliance across all kitchens.
• Coach and develop culinary staff; collaborate with campus partners.

Job description

ARAMARK is seeking an Executive Chef for Florida State University to lead culinary operations, menu innovation, and kitchen teams in a high-volume campus dining environment. This role oversees food production, costing, inventory, and quality standards while ensuring safety, sanitation, and regulatory compliance.

The Executive Chef will coach and develop culinary staff, collaborate with campus partners, drive cost-effective purchasing, and deliver a consistent, exceptional dining experience for