Executive Chef

As Executive Chef for Aramark Collegiate Hospitality, you will lead all culinary operations for a campus dining program. You'll design innovative, student-focused menus, oversee food production, and ensure quality, safety, and cost targets are met. Partner with client and campus leaders to align offerings with nutrition, sustainability, and brand standards. Manage, train, and schedule kitchen staff, fostering a culture of teamwork, inclusivity, and safety. Drive continuous improvement in recipes, presentation, and service while maintaining compliance with health regulations and Aramark policies.

Responsibilities

• Lead all campus kitchen and culinary operations for collegiate dining venues and catering
• Develop and execute innovative, student-focused menus that meet nutritional and brand standards
• Ensure strict compliance with food safety, sanitation, and health regulations
• Manage food and labor costs, inventory, and waste to achieve financial targets
• Recruit, train, schedule, and mentor culinary and back-of-house staff
• Collaborate with campus and Aramark leaders to support client satisfaction and program growth
• Maintain high standards for food quality, presentation, and consistency across locations
• Implement safety procedures and promote a culture of teamwork, inclusivity, and respect
• Support special events, catering functions, and peak service periods as needed
• Drive continuous improvement, incorporating feedback and culinary trends into operations

Required Skills

• Menu planning
• High-volume food production
• Culinary techniques
• Food safety and sanitation
• Inventory management
• Cost control and budgeting
• Staff leadership and training
• Vendor and supply management
• Quality assurance
• Catering and event execution