Executive Chef – Campus Dining Leader (NY Region)

Compass Group USA

Neptune Township (NJ)

On-site

USD 90,000 - 110,000

Full time

31 hours ago
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Benefits offered by this job

Medical
Dental
Vision
Life Insurance/AD
Disability Insurance
Retirement Plan
Paid Time Off
Paid Parental Leave
Holiday Time Off
Personal Leave
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
FSAs

Job summary

Gourmet Dining is seeking an Executive Chef to lead culinary excellence across premier campus dining programs in the New York Region. You will guide a talented team, create innovative menus, and ensure exceptional guest experiences in a dynamic, high-volume environment.

You will oversee culinary operations for designated accounts, drive menus that reflect current trends, and manage food and labor costs while maintaining top quality and safety standards.

Qualifications

  • Progressive culinary leadership in high-volume dining
  • Strong financial acumen with food cost and labor budgets
  • Commitment to safety, quality, and continuous improvement

Responsibilities

  • Oversee all culinary operations for designated accounts
  • Lead menu development reflecting current trends
  • Manage food/labor costs and inventory
  • Drive culinary initiatives and collaborate with marketing/ops
  • Ensure strict food safety and HACCP compliance
  • Support events and campus-wide dining programs

Skills

Culinary leadership
High-volume operations
Cost management
Food safety & HACCP
Team mentoring

Education

Culinary degree (preferred)

Job description

Gourmet Dining is seeking an Executive Chef to lead culinary excellence across premier campus dining programs in the New York Region. You will guide a talented team, create innovative menus, and ensure exceptional guest experiences in a dynamic, high-volume environment.

You will oversee culinary operations for designated accounts, drive menus that reflect current trends, and manage food and labor costs while maintaining top quality and safety standards.

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