Executive Chef — Campus Dining, Menu Innovation & Team Lead

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 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.