Executive Chef - Campus Dining

ARAMARK; Buffalo (NY); On-site; USD 90,000 - 120,000; Full time

Job summary

ARAMARK seeks an Executive Chef for Florida State University to lead culinary operations, drive menu innovation, and manage high-volume campus dining teams. This role oversees food production, costing, inventory, quality standards, and compliance with safety regulations.

The Executive Chef will coach culinary staff, partner with campus stakeholders, and support ARAMARK’s culture of service, teamwork, and inclusivity.

Qualifications

• Experience leading high-volume campus dining kitchens.

Responsibilities

• Lead culinary operations and menu development for campus dining.
• Oversee food production, costing, inventory and quality standards.
• Coach and develop culinary staff and collaborate with campus partners.
• Plan special events and manage vendor relationships.
• Drive cost-effective purchasing and deliver a consistent dining experience.

Skills

Leadership

Culinary operations

Cost management

Inventory control

Menu development

Staff training

Vendor relations

Safety & sanitation

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 compliance with regulations. The Executive Chef will coach and develop culinary staff, collaborate with campus partners, and support Aramark’s culture of service, teamwork, and inclusivity. Responsibilities include planning special events, managing vendor relationships, driving cost-effective purchasing, and delivering a consistent, exceptional dining experience for students, faculty, and guests.