Executive Chef: Campus Dining Leader & Menu Innovator

ARAMARK; New York (NY); On-site; USD 90,000 - 130,000; Full time

Job summary

ARAMARK’s Executive Chef at Florida State University leads 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.

Qualifications

• Experience leading culinary operations in high-volume environments.
• Ability to develop innovative menus and train kitchen teams.
• Strong focus on cost controls, inventory management, and quality standards.

Responsibilities

• Lead culinary operations and high-volume dining programs at FSU campus.
• Drive menu innovation and ensure consistency in food quality and presentation.
• Oversee costing, inventory, safety, sanitation, and regulatory compliance.
• Coach and develop culinary staff; collaborate with campus partners and vendors.
• Plan special events and manage vendor relationships to deliver exceptional dining experiences.

Skills

Leadership

Menu innovation

Kitchen management

Food production

Costing

Inventory management

Quality standards

Safety & sanitation

Staff development

Vendor management

Guest experience

Job description

ARAMARK’s Executive Chef at Florida State University leads 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.