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Aramark UK Logo Aramark UK · Gastronomy

Executive Chef

United States, Winston Salem · Job Posted January 15, 2026
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Job Description

Winston-Salem State University Dining Services is seeking a dynamic, creative, and visionary Executive Chef to serve as the culinary centerpiece of our campus dining program. This role is designed for a true culinarian and leader—someone who thrives on creativity, mentorship, and shaping an elevated dining experience rather than working every station or line. The Executive Chef will be the face of the dining hall, driving menu innovation, culinary excellence, and student engagement, while providing strategic oversight of food quality, food cost, and catering operations. With the support of a Production Manager and two Sous Chefs, this role allows the Executive Chef to focus on leadership, creativity, and program development rather than daily execution.

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
  • Serve as a visible, approachable leader within the dining hall
  • Engage with students through tastings, events, chef-led concepts, and feedback sessions

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
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