Campus Executive Chef Job at Aramark (Tuscaloosa)

He Campus Executive Chef

A Higher Education Campus Executive Chef with American Dining Creations will ove...

Location

United States , Utica

Salary:

65000.00 - 72000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in hospitality, restaurant or business or Culinary Degree from an accredited culinary association is preferred
Five years' experience in a similar culinary management position that may include retail, hotels, business, or education dining
Experience with service volume up to 500 customers daily and managing staff of 5 employees or more
Proficient with Microsoft Office, CATERTRAX and other online order systems
Ability to work a flexible weekly schedule to accommodate business needs
Must be able to lift to 50lbs, stand, walk, bend for daily work schedule
Must possess a valid driver’s license

Job Responsibility

Manage dining services including daily meal service, catering events, and operations
Execute all menu offerings through daily dining and catering service
modifying menu based on food trends, costs, patron requests, and seasonal availability
Purchase all food, beverage, and supplies from corporate approved vendors
Complete and manage daily and weekly reports to a District Manager
Ensure temperature and production logs are accurate to meet all local food safety regulations
Manage staff and work schedules in accordance with labor modules
Interact daily with clients, guests, and vendors
May assist and support with special events including new account openings
May be assigned other duties and responsibilities as needed

What we offer

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

Chef Instructor

The Instructor for Interactive Distance Learning (IDL) works remotely to facilit...

Location

United States

Salary:

55000.00 USD / Year

Auguste Escoffier School of Culinary Arts

Expiration Date

Until further notice

Requirements

Associate Degree in applicable occupational area
or Completion of an accredited training program plus 2 years full time equivalent (4,000 hours) employment experience in the occupational teaching area
or If no formal education in the area has been attained, a minimum of 5 years full time equivalent (10,000 hours) employment experience in the occupational teaching area
Previous teaching experience in either online or residential campus preferred
Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC) or other applicable industry certification per subject matter preferred
Customer Service mindset when serving both external and internal customers
Exceptional verbal and written communication skills
Team oriented with desire for achieving success through collaboration
Perceptive and seeks to understand how their role fits into the larger organization
Detail oriented with the ability to assess individual results against industry standards

Job Responsibility

Engages students to facilitate learning and achieve course learning objectives utilizing best practices for adult education and maintaining academic integrity within the classroom
Coaches struggling students both independently and by partnering with others to create success plans to assist at-risk students
Utilizes professional and respectful communication with students and team members, providing outstanding customer service to both external and internal customers
Relates professional experience to learning through introduction of industry perspectives into course(s) and maintains active awareness of professional/industry trends and opportunities
Provides added value beyond the baseline course materials, actively owning the course information and providing personal insight into the subject matter
Adheres to scheduled timelines for specific outreach, communication, feedback and task completion as outlined by the Academic Leadership Team
Attends scheduled meetings, workshops and faculty meetings each term
Supports the Academic Leadership Team with course or program related tasks and inquiries
Supports the Registrar’s Office in maintaining accurate student records

What we offer

Medical, dental, vision, life, voluntary life and disability insurance
401k Retirement Program with an employer match
Enhanced Employee Assistance Program
Vacation and sick days
11 paid holidays

Fulltime

Executive Chef

Winston-Salem State University Dining Services is seeking a dynamic, creative, a...

Location

United States , Winston Salem

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

At least 4 years of culinary experience required
At least 2 years in a management role preferred
Proven experience as an Executive Chef or senior culinary leader in high-volume, multi-concept foodservice
Strong background in menu development, food cost control, and culinary leadership
Passion for mentoring and developing culinary talent
Experience in collegiate, healthcare, or institutional dining preferred
Ability to lead through influence, creativity, and collaboration
Strong communication, organizational, and leadership skills

Job Responsibility

Serve as the primary creative force behind all dining hall and catering menus
Design innovative, student-driven menus that balance creativity, nutrition, trends, and operational efficiency
Lead seasonal, themed, and promotional menu initiatives that enhance the campus dining experience
Act as a mentor, coach, and teacher to culinary staff, fostering growth and professional development
Provide leadership and direction to Sous Chefs and the Production Manager
Cultivate a positive, accountable, and high-performance kitchen culture
Provide strategic oversight of the catering department, including menu design, execution standards, and innovation
Partner with catering leadership to elevate presentation, culinary offerings, and client satisfaction
Maintain direct control and accountability for food cost, recipe compliance, and menu profitability
Collaborate with operations and finance leadership on forecasting, budgeting, and cost management

Fulltime