Higher Education Campus Executive Chef

Responsibilities

• 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.
• Maintain high standards of sanitation and workplace safety in compliance with company policies, HACCP principles, OSHA expectations, and all local, state, and federal regulations.
• Conduct routine inspections of food quality, production methods, storage practices, cleanliness, and equipment condition.
• Support catering growth by helping plan and execute special events, campus functions, and high-volume service opportunities.
• Assist with new account openings, special projects, seasonal transitions, and other company initiatives as assigned.
• Respond to client, student, and guest feedback to continuously improve culinary programs and service quality.

Qualifications

• 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.
• Strong time management, organizational, and problem-solving abilities.
• Proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms.
• Ability to interact professionally with clients, students, guests, and team members at all levels.

About Us

American Dining Creations is a division of American Food & Vending and one of the largest privately held hospitality service partners in the United States. We recognize that each corporate and education dining partner is unique and strive to create programs and provide dining services with the strength of a national program and the flexibility and innovation of an industry leader. We pair superior culinary offerings with outstanding management practices, providing every client with the highest operation standards and flexibility, responding quickly with creative menus, comprehensive concepts, and top-notch service. Our full range of dining and catering amenities elevates the guest experience by providing outstanding and memorable dining solutions for students, guests, and faculty. We currently operate nationwide dining accounts, employing over 2,000 people and serving hundreds of thousands daily. Our services include full café dining emphasizing our Fresh Difference culinary philosophy, mobile ordering, catering, events, and our grab-and-go program, My Fresh Market. We stand committed to providing true partnership, customization, and 24/7 support.

American Dining Creations Offers:

• 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

American Food & Vending is an Equal Opportunity Employer.