He Campus Executive Chef Job at American Food & Vending (Utica)

Higher Education Campus Executive Chef

The Higher Education Campus Executive Chef is responsible for leading and develo...

Location

United States , Tyler

Salary:

75000.00 - 90000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Culinary degree or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business or related field preferred
Minimum 5–7 years of progressive culinary leadership experience in food service environments
Experience managing high-volume food production, multiple service platforms, and/or catering operations
Demonstrated success leading, developing, and supervising kitchen teams
Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation
Experience with purchasing, inventory management, food cost controls, and production reporting
Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations
ServSafe Certification preferred
ACF certification or membership a plus
Strong interpersonal, leadership, coaching, and communication skills

Job Responsibility

Lead and support all culinary operations for the account, including dining services, retail venues, and catering events
Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction
Develop recipes, food preparation guidelines, production standards, and flavor profiles
Ensure all food is prepared and presented in accordance with company standards
Stay current with culinary, wellness, and higher education dining trends
Oversee inventory, purchasing, ordering, and product utilization
Monitor food cost, production, and operational reports
Hire, train, coach, develop, and supervise culinary team members
Establish work priorities, assign responsibilities, and help create schedules
Build a positive team culture

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Medical, Prescription, Dental, and Vision Plans
FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

Higher Education Campus Executive Chef

The Higher Education Campus Executive Chef is responsible for leading and develo...

Location

United States , Kilgore

Salary:

65000.00 - 75000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Culinary degree, certification from an accredited culinary program or association, or bachelor’s degree in Culinary Arts, Hospitality, Restaurant Management, Business, or related field preferred
Minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education, hospitality, business dining, healthcare, or large-volume retail dining
Experience managing high-volume food production, multiple service platforms, and/or catering operations
Demonstrated success leading, developing, and supervising kitchen teams in a fast-paced environment
Strong knowledge of food production, menu development, recipe standardization, portion control, and presentation
Experience with purchasing, inventory management, food cost controls, and production reporting
Working knowledge of HACCP principles, food safety, sanitation, and workplace safety regulations
ServSafe Certification preferred
ACF certification or membership is a plus
Strong interpersonal, leadership, coaching, and communication skills

Job Responsibility

Lead and support all culinary operations for the account, including dining services, retail venues, and catering events
Partner with the General Manager to execute account goals, support client expectations, and drive overall satisfaction
Develop recipes, food preparation guidelines, production standards, and flavor profiles that support quality, consistency, wellness, and innovation
Ensure all food is prepared and presented in accordance with company standards for taste, appearance, portioning, safety, and sanitation
Stay current with culinary, wellness, and higher education dining trends, and introduce new ideas that enhance the guest experience
Oversee inventory, purchasing, ordering, and product utilization to support budget goals and minimize waste
Monitor food cost, production, and operational reports
provide updates and recommendations to the General Manager and District Manager
Hire, train, coach, develop, and supervise culinary team members, which may include Sous Chefs, Line Cooks, Prep Cooks, and utility staff
Establish work priorities, assign responsibilities, and help create schedules that support efficient kitchen operations

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

Campus Executive Chef

The Campus Executive Chef (CEC) will take on the senior culinary leadership role...

Location

United States , Tuscaloosa

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession
Requires oral, reading, and written communication skills

Job Responsibility

Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items
Manages a culinary team to ensure quality in final presentation of food
Train and manage culinary and kitchen employees
Coach employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records
Develop and maintain effective client and guest rapport
Interact directly with guests daily
Aggregate and communicate regional culinary and ingredient trends

Fulltime

Campus Executive Chef

Chartwells Higher Education is a leading provider of on-campus dining services a...

Location

United States , Kansas City

Salary:

69800.00 - 96100.00 USD / Year

OysterLink

Expiration Date

Until further notice

Requirements

Must have an A.S. degree or equivalent experience
Minimum of three years progressive culinary or kitchen management experience
Proven experience in high-volume foodservice environments
Proficiency with computers and kitchen management software
Certification in ServSafe food safety
Ability to lead, train and manage culinary teams effectively
Strong communication and organizational skills
Commitment to maintaining high standards of food quality and safety

Job Responsibility

Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards
Complete and apply daily production worksheets and waste log sheets
Supervise and train chefs, cooks and other team members on food preparation and presentation, safe food handling, operation of equipment, food safety and sanitation
Ensure the implementation of culinary standards, including recipe compliance and food quality
Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed
Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities
Aid in the forecasting of food and labor costs and monitor actual financial results
Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
Perform other duties as assigned to support the efficient functioning of dining service operations

What we offer

Medical
Dental
Vision
Life Insurance/AD
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs

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

Director of Catering Higher Education

The Director of Catering in Higher Education is responsible for the overall lead...

Location

United States , Tyler

Salary:

70000.00 - 80000.00 USD / Year

American Food & Vending

Expiration Date

Until further notice

Requirements

Bachelor’s degree in hospitality, Business, Event Management, Culinary, or related field preferred
Minimum of 5–7 years of progressive catering or hospitality leadership experience in higher education, hotels, conference centers, private clubs, event venues, or similar environments
Demonstrated experience managing multiple events, complex logistics, and high-volume catering operations
Strong client relationship skills with the ability to communicate effectively in person, by phone, and through email
Proven leadership experience with training, coaching, and directing teams in a fast-paced hospitality environment
Strong organizational skills and attention to detail, with the ability to manage multiple priorities and deadlines
Experience with catering systems such as CaterTrax or similar event management and ordering platforms preferred
Financial acumen with experience managing catering revenue, labor, and event-related expenses preferred
Working knowledge of food safety, sanitation, and service standards
Proficient in Microsoft Office and standard business systems

Job Responsibility

Lead all catering operations for the assigned account, including event planning, service execution, delivery, setup, breakdown, storage, and post-event follow-up
Oversee both front-of-house and back-of-house catering functions to ensure seamless event execution and a high level of customer satisfaction
Serve as the primary point of contact for catering clients and campus partners, maintaining strong relationships through professional, timely, and service-focused communication
Partner with the General Manager and Executive Chef to develop and execute catering strategies that support account goals, client expectations, and revenue growth
Manage the full catering event cycle, including inquiry handling, event coordination, timelines, staffing plans, rentals, equipment, and service details
Ensure all catered events are executed with exceptional attention to detail, including presentation, smallwares, equipment, beverages, condiments, décor elements, and service standards
Help drive catering sales and identify opportunities to expand business through promotions, partnerships, seasonal offerings, and enhanced client engagement
Oversee catering calendars, booking systems, and event communication to ensure accuracy, organization, and operational readiness
Monitor and manage catering budgets, revenue, labor, expenses, and cost controls to support profitability and financial performance
Review catering reports and operational results

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

Cook 2 Campus & Auxiliary Dining Halls

The University of Notre Dame, located in Notre Dame, Indiana, is a prestigious i...

Location

United States , Notre Dame

Salary:

18.50 USD / Hour

OysterLink

Expiration Date

Until further notice

Requirements

High school diploma or equivalent
previous experience in a culinary or foodservice role
ability to stand for extended periods
capability to work in a fast-paced environment
knowledge of food safety regulations
willingness to follow established recipes and procedures
physical ability to handle kitchen equipment and utensils

Job Responsibility

Prepare and cook food items according to standardized recipes and production needs
maintain consistency in food quality, presentation, taste, and portioning
support multiple stations and assist with service execution
monitor station readiness and food levels
support Cook 1 team members through daily collaboration and example
assist in onboarding and reinforcing recipes and procedures
follow direction from the Sous Chef and support team workflow
maintain strict adherence to food safety, sanitation, and HACCP standards
ensure proper labeling, storage, and rotation of all food products
maintain a clean and organized workstation

What we offer

Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Professional development opportunities
Employee Discounts
Tuition remission

Fulltime

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

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He Campus Executive Chef

Job Description

Job Responsibility

Requirements

What we offer

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