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

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

Catering Sous Chef

A Catering Sous Chef at American Dining Creations will support the Executive Cat...

Location

United States , Kansas City, Missouri

Salary:

Not provided

American Food & Vending

Expiration Date

Until further notice

Requirements

An associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
Preferred at least one years’ experience in a similar catering operations role within a retail, hotels, business, or education dining setting
Prior experience in a culinary role within a full-service industrial kitchen
Possess strong time management skills, able to multitask and enjoy working in a time sensitive, fast paced environment
Proficient with Microsoft Office, catering, ordering and inventory systems
Knowledge of all local and state food safety regulations
ServSafe certification preferred
Able to lift to 50lbs, stand, walk, and bend for daily work schedule

Job Responsibility

Work hands on, alongside the Executive Catering Chef and rest of the culinary team to support all culinary points of service within the Catering Department
Provide guidance and supervise BOH staff
Assist Executive Chef to drive quality, efficiency and excellence in areas of food production, safety, sanitation and inventory management
Assist the catering team with inventory, ordering and associated paperwork
Assist Executive Chef with menu planning, including but not limited to simple, intimate informal gatherings, to high-profile campus wide events to collegiate athletics concessions
Keep kitchen clean and organized, maintain production records and equipment
Assist as with large campus wide catering events, campus, and conferences
Adhere to appearance and grooming standards
Perform any other duties as specified by management

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

Fulltime