Higher Education Campus Executive Chef Job at American Food & Vending (Tyler)

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

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

Director of Culinary Operations

The Director of Culinary will provide oversight of all culinary production actio...

Location

United States

Salary:

Not provided

Brown University

Expiration Date

Until further notice

Requirements

Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
7 to 10 years’ related experience with 5 years of experience effectively managing a culinary staff
RI Food Safety Manager Certification or equivalency required
Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
Production experience in a higher ed environment preferred
Experience working with union staff preferred
Experience with fine dining and/or high-end catering preferred
Excellent knowledge of BOH systems, ordering, and inventory
Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
Leadership skills with the ability to develop programs and lead initiatives

Job Responsibility

Provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail Operations in Retail dining
Responsible for the overall success of the food service operation, adhering to Brown Dining Services’ culture and guidelines, the Health Department’s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation
Responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing, and nutritious food, while meeting financial budgetary goals
Provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing, and scheduling
Problem-solving professionally, rapidly, and fairly, as well as maintaining and teaching a good work ethic, while supporting the other Directors, and developing a sense of teamwork and cooperation within the team
Directly oversee a staff of three, comprised of (2) Assistant Culinary Directors and (1) Bake Shop Manager, as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI
Report directly to the Vice President of Dining Programs
Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions
Meet departmental standards and assure a high degree of customer satisfaction
Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers

Fulltime

Health & Wellbeing Manager

Harvest Table Culinary Group believes that health and wellness is universal and ...

Location

United States , Gambier

Salary:

68000.00 - 75000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

Strong communication skills: oral, written and presentation, plus the ability to communicate with a wide range of people and behavior styles
Solid strategic, analytical, and decision making skills
A self-starter, confident in his/her abilities, self-motivated and able to work effectively with little supervision
A results-oriented individual who can make a difference
a person who takes initiative, makes things happen, accepts accountability and has a “can do” attitude
sense of urgency
Expertise establishing credibility at all levels within the organization. Garners respect from all levels. Presents ideas logically and assertively. Facilitates consensus and is willing to make decisions that are best for the business
Creative and flexible in attitude/style to adapt to new situations in a dynamic environment
Guest-centric approach to higher education restaurants and dining experiences
Required: Bachelor’s degree (BA/BS) from a 4-year college or university in nutrition and Registered Dietitian credential with the Academy of Nutrition and Dietetics and Licensed Dietitian status, if residing in a state with licensure

Job Responsibility

Developing and maintaining menu analysis and menu scheduling for multiple locations on digital media platforms
Executing health and wellness programing events that support the implementation of the universal belief
Responsible for assigned health and wellness programs and support the launch, activation, maintenance, and continuous improvement of the health and well platform for Harvest Table Culinary Group, including maintenance of accurate nutritional analysis of chef-driven dining programming
Oversees FDA National Menu Labeling compliance as it relates to nutritional signage in on-campus residential and proprietary retail locations
Works with internal recipe and menu programs and systems to post accurate menu ingredient and allergen transparency on digital media platform and maintenance of menu scheduling
Performing audits and daily walk-throughs to maintain accuracy and oversight as well as trouble-shoot when modifications are necessary
Collaborate with Guest Experiences Manager for menu display and content
Supports health and wellness platforms and implementation of programs such as tabling events, aiding in cooking demos, lecture presentations, health fairs, and other on-campus programming
Partners with student groups and on-campus organizations and departments in planning and executing health and wellness events
Works with marketing to engage the student population through social media by posting nutrition news, blogs, etc. and partnering with marketing pop-ups to drive participation

What we offer

Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources
Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage

Fulltime

Bar Manager

Responsible for bar/lounge daily shift operations and supervision of staff. Posi...

Location

India , Kolkata

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area

Job Responsibility

Implements agreed upon beverage policy and procedures throughout the property
Manages in compliance with all local, state and Federal beverage and liquor laws
Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory
Monitors adherence to all liquor control policies and procedures
Attends pre- and post-convention meetings as needed to understand group needs
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
Participates in the management of department's controllable expenses to achieve or exceed budgeted goals
Manages to achieve or exceed budgeted goals
Ensures compliance with all Bar/Lounge policies, standards and procedures
Maintains food handling and sanitation standards

Fulltime

Major Account Manager, Service Providers

In the Telecom & IT Solutions Sales Division, you will be responsible for sales ...

Location

Japan , Tokyo

Salary:

Not provided

Palo Alto Networks Italia

Expiration Date

Until further notice

Requirements

5+ years of solution sales experience in the IT industry
Sales experience or industry knowledge targeting telecom operators, MSS providers, global IT solution companies, or the manufacturing industry
Experience in the cybersecurity or networking industries
Strong communication skills with the ability to provide appropriate information and deliver effective proposals to customers
Ability to build strong relationships and partnerships with director-level and executive-level clients
Excellent self-management skills
A strong team player capable of collaborating effectively with both internal and external stakeholders
English proficiency (Reading and Writing level)

Job Responsibility

Provide new proposals, framework development support, and sales support for System Integration (SI) sales regarding the MSSP business of telecom operators and global IT solution companies
Propose security enhancements and provide implementation support for the internal IT systems and communication infrastructure of telecom operators and global IT solution companies
Propose our proprietary professional services as needed to maximize value for the customer
Collaborate with other internal departments, such as product sales and marketing teams, to increase brand awareness and generate new business opportunities within your assigned market

Fulltime

MDR Analyst, Unit 42

We are seeking a driven problem solver to join our Unit 42 MDR team. Our team is...

Location

Australia , North Sydney

Salary:

Not provided

Palo Alto Networks Italia

Expiration Date

Until further notice

Requirements

3+ years of experience in a multi tiered SOC/IR is a must
Experienced with Technologies such as EDR, SIEM, SOAR, FW
A well established familiarity with attack trends and vectors
Excellent written and oral communication skills in English
Some degree of Malware Analysis or equivalent military experience - An advantage
CEH / CompTIA CYSA+ certifications - An advantage
Hands-on experience with Cortex XSOAR or Cortex XDR - An advantage

Job Responsibility

Join a new emerging team who is going to be part of Palo Alto’s Unit 42, Working closely with global customers providing the best security in the market
Own an incident lifecycle from outbreak to full remediation
Provide critical feedback to the different product, research and engineering and threat hunting teams to help improve the products for the entire Palo Alto Networks’ customer base
Work closely with Security Research, Threat Intelligence and Threat Hunting teams to remediate and detect new emerging threats
This position requires flexibility to work primarily during morning and afternoon hours however, occasional night shifts may be required depending on business demands

Bar Supervisor

Inspect grooming and attire of staff, and rectify any deficiencies. Communicate ...

Location

Australia , Gold Coast

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or G.E.D. equivalent
At least 2 years of related work experience
At least 2 years of supervisory experience

Job Responsibility

Inspect grooming and attire of staff, and rectify any deficiencies
Communicate with guests, other employees, and/or departments to ensure guest needs are met
Ensure staff is working together as a team
Monitor dining rooms for seating availability, service, safety, and well being of guests
Complete work orders for maintenance repairs
Complete scheduled inventories of supplies, food, and liquor
Check stock and requisition necessary supplies
Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times
Communicate last call at designated closing time
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees

Parttime

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Higher Education Campus Executive Chef

Job Description

Job Responsibility

Requirements

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What we offer

Looking for more opportunities?

Higher Education Campus Executive Chef

Higher Education Campus Executive Chef

Director of Catering Higher Education

Director of Culinary Operations

Health & Wellbeing Manager

Bar Manager

Major Account Manager, Service Providers

MDR Analyst, Unit 42

Bar Supervisor

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