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. Lead daily culinary operations for multiple campus dining locations Develop and standardize menus that meet quality, cost, and nutrition goals Supervise, train, and schedule culinary and kitchen staff Ensure food safety, sanitation, and regulatory compliance Manage food costing, inventory, ordering, and vendor relationships Monitor quality, presentation, and consistency of all food offerings Partner with university stakeholders on events and special programs Implement Aramark standards for service, safety, and inclusivity Drive continuous improvement and innovation in menu and production Support budgeting, forecasting, and labor management targets Menu planning and recipe development High-volume food production Food safety and sanitation (HACCP) Cost control and food costing Inventory and supply chain management Staff leadership and training Catering and special event execution Vendor and contract management Kitchen scheduling and labor planning Quality assurance and standards compliance Medical Insurance Dental Insurance Vision Insurance Life Insurance 401k ServSafe Food Protection Manager or equivalent food safety certification Culinary arts degree or accredited culinary program preferred Certified Executive Chef (CEC) or similar credential a plus Strong knowledge of HACCP and commercial kitchen safety standards
