As Campus Executive Chef for ARAMARK within the Food & Beverage Operations department, you will be the culinary leader responsible for shaping and delivering the complete dining experience across a college or university campus. In this role, you will oversee all campus culinary operations, including resident dining halls, retail locations, and catered events, ensuring that every meal reflects Aramark’s commitment to excellence, innovation, and guest satisfaction. You will design and execute creative, on-trend menus that highlight fresh, high-quality ingredients while meeting a wide range of dietary needs and preferences, including vegetarian, vegan, allergen-sensitive, and culturally diverse offerings. You will lead, train, and develop a diverse culinary team, fostering an inclusive environment that reflects Aramark’s culture of respect, growth, and community engagement. By setting clear standards for food quality, consistency, safety, and presentation, you will ensure that each operation meets or exceeds client expectations and brand requirements. Your leadership will extend across multiple venues, requiring strong organizational skills, the ability to balance hands-on cooking with strategic planning, and a passion for mentoring employees at all levels. The Campus Executive Chef will be responsible for all aspects of back-of-house operations, including food production, recipe execution, and adherence to HACCP and all health and safety regulations. You will manage food and labor costs, analyze financial performance, and implement strategies to achieve budgetary and operational goals. Through careful ordering, inventory control, and vendor management, you will maintain the right product mix to support daily service and special events while minimizing waste and maximizing value. You will collaborate closely with campus partners, students, Aramark management, and front-of-house teams to create a welcoming dining environment that enhances campus life. This includes leading the culinary execution of high-profile events, supporting marketing initiatives, and incorporating feedback from guests and stakeholders into continuous improvement efforts. You will champion culinary innovation by introducing new concepts, seasonal menus, sustainability and waste-reduction initiatives, and wellness-focused options that reflect current industry trends. Working within Aramark’s broad network of hospitality and food service professionals, you will have access to tools, training, and career development opportunities that support long-term growth. This role offers the opportunity to make a visible impact on the campus community, combining strategic leadership with daily culinary creativity in a fast-paced, service-oriented environment.
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