ARAMARK is seeking an Executive Chef for Florida State University to lead culinary operations, menu innovation, and kitchen teams in a high-volume campus dining environment. This role oversees food production, costing, inventory, and quality standards while ensuring safety, sanitation, and compliance with regulations. The Executive Chef will coach and develop culinary staff, collaborate with campus partners, and support Aramark’s culture of service, teamwork, and inclusivity. Responsibilities include planning special events, managing vendor relationships, driving cost-effective purchasing, and delivering a consistent, exceptional dining experience for students, faculty, and guests.
Responsibilities
Lead culinary operations and kitchen teams
Oversee food production and quality standards
Manage menu innovation and costing
Qualifications
Experience as executive chef or high-level culinary leadership
Food service/kitchen management in high-volume environments
Knowledge of safety, sanitation, and regulatory compliance