Higher Education Campus Executive Chef

American Food & Vending; Hooksett (NH); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Weekly pay

401K with company match

Employee Assistance Program

Medical, Prescription, Dental, and Vis

FSA/HSA

Ongoing training and development

Bonus programs for eligible positions

Job summary

American Food & Vending, Hooksett, NH, seeks an Executive Chef to lead all culinary programs for a higher education dining account, including residential dining, retail, and catering. You will work with the Residential District Manager to drive culinary innovation, food quality, and guest satisfaction.

Responsibilities include overseeing menu execution, food safety, labor controls, and team development; building a strong kitchen culture while delivering high-quality, appealing meals that meet

Qualifications

• Requires culinary leadership experience in high-volume environments.
• Strong knowledge of HACCP, food safety, and sanitation regulations.
• ServSafe certification preferred; ACF certification or membership is a plus.

Responsibilities

• Lead culinary operations across dining services, retail, and catering.
• Partner with General Manager to meet client expectations and drive satisfaction.
• Develop recipes, guidelines, and production standards for quality and consistency.
• Monitor food cost, labor, and inventory; report to management.
• Hire, train, and supervise kitchen staff and scheduling.

Skills

Culinary leadership

Food safety

Team development

Budget management

Communication

Education

Culinary degree or related certification

Tools

CaterTrax

Microsoft Office

Inventory systems

Job description

Pay: $90000 - $100000

Location: Hooksett, New Hampshire

Summary:

The Higher Education Campus Executive Chefis responsible forleading and developing all culinary programs at a higher education dining account, including residential dining, retail food operations, and catering services. Working closely with the Residential District Manager, this role supports culinary innovation, food quality, operational efficiency, food safety, and team development to ensure an exceptional client and customer experience.

The Executive Chef provides day-to-day leadership to the culinary team, oversees menu and recipe execution, manages food and labor-related controls, and ensures compliance with company standards and all applicable health, safety, and sanitation regulations. This role plays a keypartin delivering fresh, high-quality, visually appealing food offerings that meet operational goals and exceed guest expectations.

Responsibilities

• Lead and support all culinary operations for the account, including dining services, retail venues, and catering events.
• Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction.
• Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation.
• Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation.
• Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience.
• Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste.
• Monitor food cost, production, and operational reports; provide updates and recommendations to the General Manager and District Manager.
• Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff.
• Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations.
• Build a positive team culture through leadership, accountability, communication, and ongoing development of culinary talent.
• Maintain high standards of sanitation and workplace safety in compliance with company policies, HACCP principles, OSHA expectations, and all local, state, and federal regulations.
• Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition.
• Support catering growth by helping plan and execute special events, campus functions, and high-volume service opportunities.
• Assist with new account openings, special projects, seasonal transitions, and other company initiatives as assigned.
• Respond to client, student, and guest feedback to continuously improve culinary programs and service quality.
• Perform other duties and responsibilities as needed to support the operation.

Qualifications

• Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or related field preferred.
• Minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining.
• Experience managing high-volume food production, multiple service platforms, and/or catering operations.
• Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment.
• Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation.
• Experience with purchasing, inventory management, food cost controls, and production reporting.
• Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations.
• ServSafe Certification preferred; ACF certification or membership is a plus.
• Strong interpersonal, leadership, coaching, and communication skills.
• Strong time management, organizational, and problem-solving abilities.
• Proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms.
• Ability to interact professionally with clients, students, guests, and team members at all levels.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to bend, stoop, reach, lift, and carry products and equipment.
• Ability to lift 30 pounds unassisted.
• Ability to work in a kitchen environment with exposure to heat, steam, and moderate noise.

About Us

Together, American Food & Vending and American Dining Creations form one of the nation’s largest privately held dining and refreshment service organizations. Family-owned and headquartered in Syracuse, NY, we have served clients nationwide for more than 80 years, delivering customized dining and refreshment solutions across business, education, healthcare and cultural environments.

Recognized by NAMA and our peers as Operator of the Year, we combine national capabilities with a personal, responsive approach to create exceptional experiences for our clients and guests.

Our Mission

To create moments of happiness through customized hospitality experiences that delight guests and bring people together.

Our Vision

To be the best in the industry at elevating hospitality experiences for places where people want to be.

Our Values: F.I.R.S.T.

Family – Treat people as family.

Integrity – Do the right thing.

Responsiveness – Listen first. Then act with urgency.

Service Excellence – Deliver exceptional experiences every day.

Teamwork – Win together.

American Dining Creations Offers:

• Weekly pay
• 401K with company match
• Employee Assistance Program
• Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
• Ongoing training and development programs
• Bonus programs for eligible positions

American Food & Vending is an Equal Opportunity Employer.