Senior Executive Chef

Aramark Correctional Services; Greenville (NC); On-site; USD 95,000 - 120,000; Full time

Job summary

Aramark is seeking a Senior Executive Chef to lead a high-volume dining operation on a vibrant college campus, serving 1,000+ meals daily. You will mentor culinary teams, engage with clients and stakeholders, and drive culinary excellence across the program.

The role emphasizes leadership, innovation, and strategic oversight of operations and finances. You will steer menu development, cost control, vendor relations, and staff performance while ensuring top-tier service and memorable dining

Qualifications

• 8+ years of industry & culinary management experience.
• Culinary Certification is required.
• Ability to lead in diverse environments with a focus on client and customer service.
• Experience in controlling food & labor costs, demonstration cooking, menu development, pricing and team development is preferred.
• P&L accountability or contract-managed service experience is desirable.

Responsibilities

• Train and lead kitchen personnel.
• Develop relationships with vendors and clients.
• Estimate food consumption and procurement needs.
• Develop and standardize recipes for consistent quality.
• Establish presentation techniques and quality standards.
• Plan and price menus.
• Ensure equipment operation and maintenance.
• Ensure safety and sanitation practices in the kitchen.
• Cook items up to 20% of the time as needed.
• Coordinate special catering events and provide culinary instruction as needed.
• Supervise kitchen staff and handle hiring, mentoring, performance reviews and pay increases.

Skills

Executive leadership

Financial management

Client relationship

High-volume operations

Education

Culinary certification

Tools

Microsoft Office

Production systems

Inventory management

Job description

Job Description

Ready to lead a high-profile dining program and make a lasting impact on a vibrant college campus? We're seeking an innovative Senior Executive Chef to lead a dynamic culinary operation serving 1,000+ meals daily while creating memorable dining experiences for students, faculty, and guests.

This is an opportunity to join a growing organization that values creativity, leadership, and culinary excellence. As the face of the dining program, you'll influence campus culture, mentor talented culinary teams, engage directly with clients and stakeholders, and showcase your passion for exceptional food.

What You'll Bring:

• Executive Chef leadership experience in a high-volume operation (1,000+ meals per day)
• Strong financial and operational management skills
• Client-facing presence with exceptional relationship-building abilities
• Background in university dining, healthcare, senior living, contract foodservice, military, or other large-scale culinary environments

Job Responsibilities

• Train and lead kitchen personnel.
• Develop relationships with all current and new vendors.
• Estimate food consumption and requisition or purchase of food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation techniques and quality standards.
• Plan and price menus.
• Ensure accurate equipment operation/maintenance
• Ensure accurate safety and sanitation in the kitchen including logs and procedures.
• You may cook selected items, no more than 20% of the time.
• You may coordinate special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. To meet our commitments, job duties may change, or new ones may be assigned without formal notice.

Qualifications

• 8+ years of industry & culinary management experience
• Requires a Culinary Certification.
• The ability to lead in a diverse environment with a focus on client and customer services is essential to success in this role.
• Previous experience with controlling food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
• Proficient with technology and ability to navigate systems up to and including Microsoft Office, Production Systems, Inventory.
• P&L accountability and/or contract-managed service experience is desirable.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.