Higher Education Chef Manager Job at American Food & Vending (Milwaukee)

Higher Education Chef Manager

A Chef Manager with American Dining Creations will oversee all culinary and serv...

Location

United States , Corning

Salary:

65000.00 - 70000.00 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

New

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 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

Demand Creation Chef

This role is responsible for leading the demand creation of Unilever Food Soluti...

Location

Philippines , Metro Manila

Salary:

Not provided

Unilever

Expiration Date

Until further notice

Requirements

Chef de Partie with working experience in the same position
Education to degree level in Culinary Institute
Strong Business Acumen (ability to cost ingredients and menus)
Knowledge of food and industry trends
Intellectually strong and able to apply strategic thinking to business scenarios
Ability to work both independently and as a team member
Good communication and 'people skills'
A demonstrable customer focused attitude
Resilience and tenacity
Strong organizational skills

Job Responsibility

Culinary thought leadership with a particular focus on the commercial benefit that UFS can deliver either directly or indirectly via our product or value-added services to operators
Build, maintain and utilize a broad food service industry network
Develop and create world class solution by working closely with key customers and develop solutions (product or service) that add commercial benefit to our key customers
Brilliant Sampling Execution and cooking demo via dish concept solution, product usage application and cooking demo
Effectively communicate commercial benefit of UFS product i.e. cost benefit, efficiency and additional profit
Present with confidence, enthusiasm, deep knowledge and passion, while communicating the commercial rationale of UFS products and services
Responsible to create higher demand and ensure 100% acceptance rate onUFS product, dish concept and solutions presented to operator
Present automated conversion link, for Distributor Sales Representative for Distributor Trade / Route to Market processing
Fully understand and align to business strategy, along with developing the complimentary culinary strategy that will enable the sales team to meet area / regional target i.e. Turnover, Reach and Penetration Target and Go To Market KPIs etc
100% Feet on Street, responsible for creating demand through On Time In Full implementation of product sampling, relevant ideation session and training program that empowers and stretches the UFS Operators

Fulltime

Cook

Ready to dish out a rewarding career opportunity? We are searching for a dedicat...

Location

Canada , Dieppe

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

3+ years culinary experience preferably in institutional industries such as hospitals, higher education, or correctional facilities
Fluency in English and French considered an asset
Experience with large quantity batch cooking an asset
Working towards Journeyman or Red Seal Certification in the Cook trade or equivalent considered an asset
Valid WHMIS and Food Safe (Basic or Advanced), First Aid Certification is an asset
Knowledge of and commitment to upholding high standards of food safety and hygiene
Additional certification may be required by work location
Ability to work effectively and efficiently supervised and unsupervised
Excellent interpersonal and communication skills, with a genuine desire to provide outstanding customer service
Ability to work effectively as part of a team, collaborating with colleagues to ensure smooth operations

Job Responsibility

Accountable and responsible for maintaining a culture focused on having Safety as a value
Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Manager
Determine Ingredient substitutions when needed
Selects, processes, cooks, and finishes batter based products
Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
Serve all food items in accordance to HACCP and Food Safe standards, included plated dinners, catering events etc.
Provide culinary relief to our neighboring account, Tangerine Moncton as needed (ex: 1 x month)
Other duties as assigned

What we offer

Extended health benefits
Employee meal plan
Complimentary uniforms and safety shoes
Paid sick time
Paid vacation time
Up to 50% reimbursement for professional development initiatives (ex: Red Seal)
Opportunities for advancement
Scholarship opportunities for dependents of employees
Volunteerism events
Team events

Fulltime

New

Pact Dispensary Technician

This is an exciting opportunity for a highly motivated, fully qualified P.A.C.T ...

Location

New Zealand , Glen Innis

Salary:

34.00 - 47.00 NZD / Hour

Chemist Warehouse

Expiration Date

Until further notice

Requirements

At least a years experience in New Zealand community pharmacy
Dedicated work ethic and a strong team player
Excellent verbal & written communication skills
Exceptional customer service skills
Experience working in the dispensary
Strong eye for detail and accuracy
Strong interpersonal, organisational and problem-solving skills
Repeat the same movements
Stand for long periods of time
Use hands to handle, control, or feel objects, tools, or controls

Job Responsibility

Assist customers with their prescription and general enquiries
Assist Pharmacists in dispensing medications
Counselling customers about medications
Dispensary stock management and replenishment
Updating customer files and other administrative tasks

What we offer

Discounts across all of our brands
Ongoing training and professional development
Free flu vaccinations
Access to EAP and support services

Fulltime

New

Pharmacy Technician

We’re building a world of health around every individual — shaping a more connec...

Location

United States , Chicago

Salary:

16.85 USD / Hour

CVS Health

Expiration Date

April 20, 2026

Requirements

Must comply with any state board of pharmacy requirements or laws governing the practice of pharmacy, which includes but is not limited to, age, education, and licensure/certification
If the state board of pharmacy does not address or mandate a minimum age requirement, must be at least 16 years of age
If the state board of pharmacy does not address or mandate a minimum educational requirement, must have a high school diploma or equivalent, or be actively enrolled in high school or high school equivalency program
State-level licensure and national certification requirements vary by state
Regular and predictable attendance, including nights and weekends
Ability to complete required training within designated timeframe
Attention and Focus: Ability to concentrate on a task over a period of time
Ability to pivot quickly from one task to another to meet patient and business needs
Ability to confirm prescription information and label accuracy, ensuring patient safety
Customer Service and Team Orientation: Actively look for ways to help people, and do so in a friendly manner

Job Responsibility

Support the pharmacy team in delivering operational and service excellence
Assist the pharmacy team to ensure that pharmacy operations run smoothly, our patients’ prescriptions are filled promptly, safely, and accurately, and we are providing caring service that exceeds patient expectations
Operate as part of the pharmacy team through consistent application of Standard Operating Procedures (SOPs), best practices, and effective communication
Following pharmacy workflow procedures at each pharmacy workstation (i.e., production, pick-up, drive-thru, and drop-off) for safe and accurate prescription fulfillment
Contributing to positive patient experiences by showing empathy and genuine care: creating heartfelt and personalized moments while serving patients at pick-up, drive-thru, and over the phone
keeping patients healthy by offering immunizations and other services at the register and over the phone
and demonstrating compassionate care by solving or escalating patient problems
Completing basic inventory activities, as permitted by law, and as directed by the pharmacy leadership team, such as accurately putting away medication deliveries and completing cycle counts, returns-to-stocks, waiting bin inventories, etc.
Contributing to a high-performing team, embracing a growth mindset, and being receptive to feedback
actively seeking opportunities to expand clinical and technical knowledge needed to better assist patients

What we offer

Dental
Vision
Wellness resources
Employee discounts
Access to certain voluntary benefits
Other programs

Parttime

Higher Education Chef Manager

American Food & Vending

Location:
United States , Milwaukee

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
April 19, 2026

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