Executive Chef

Lead culinary operations, menu innovation, and kitchen teams in a high-volume campus dining environment. Oversee food production, costing, inventory, and quality standards while ensuring safety, sanitation, and compliance with regulations. Coach and develop culinary staff, collaborate with campus partners, and support Aramark's culture of service, teamwork, and inclusivity. Plan special events, manage vendor relationships, and drive cost-effective purchasing to deliver a consistent, exceptional dining experience for students, faculty, and guests.