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American Food & Vending Logo American Food & Vending · Hospitality and Tourism

Higher Education Campus Executive Chef

United States, Tyler Employment contract 75000.00 - 90000.00 USD / Year · Job Posted May 11, 2026
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Job Description

The Higher Education Campus Executive Chef is responsible for leading and developing all culinary programs at a higher education dining account, including residential dining, retail food operations, and catering services. Working closely with the Residential District Manager, this role supports culinary innovation, food quality, operational efficiency, food safety, and team development to ensure an exceptional client and customer experience. The Executive Chef provides day-to-day leadership to the culinary team, oversees menu and recipe execution, manages food and labor-related controls, and ensures compliance with company standards and all applicable health, safety, and sanitation regulations. This role plays a key part in delivering fresh, high-quality, visually appealing food offerings that meet operational goals and exceed guest expectations.

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
  • Maintain high standards of sanitation and workplace safety
  • Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition
  • Support catering growth by helping plan and execute special events
  • Assist with new account openings, special projects, seasonal transitions
  • Respond to client, student, and guest feedback
  • Perform other duties as needed

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
  • Strong time management, organizational, and problem-solving abilities
  • Proficient in Microsoft Office and foodservice systems such as CaterTrax
  • Ability to interact professionally with clients, students, guests, and team members
  • Ability to stand and walk for extended periods
  • Ability to bend, stoop, reach, lift, and carry products and equipment
  • Ability to lift 30 pounds unassisted
  • Ability to work in a kitchen environment with exposure to heat, steam, and moderate noise

Nice to have

  • ServSafe Certification
  • ACF certification or membership

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
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