Executive Chef - Campus Dining

ARAMARK; Irvine (CA); On-site; USD 85,000 - 105,000; 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, quality standards, safety and sanitation, and regulatory compliance while coaching culinary staff and partnering with campus stakeholders to deliver exceptional dining experiences for students, faculty, and guests.

Qualifications

• Proven ability to lead high-volume culinary operations.
• Experience in menu development and innovation.
• Strong coaching and development of culinary teams.

Responsibilities

• Oversee food production, costing, and inventory.
• Ensure safety, sanitation, and regulatory compliance.
• Coach and develop kitchen staff and lead campus partnerships.
• Drive cost-effective purchasing and quality dining experiences.

Skills

Culinary leadership

Menu innovation

Staff coaching

Cost control

Food safety

Tools

Vendor management

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.