Aramark Collegiate Hospitality
Executive Chef
Aramark Collegiate Hospitality, Fayetteville, North Carolina, United States, 28305
Aramark Collegiate Hospitality is dedicated to creating exceptional campus dining experiences that go beyond the plate. By combining quality education with innovative and accessible dining solutions, we help campuses attract and retain students. Our focus is on crafting welcoming environments that make students feel at home, from their first campus visit through graduation. Partnering with institutions, we aim to deliver elevated and memorable dining moments that support academic and personal growth.
Role Description We are seeking an experienced Executive Chef for a full-time, on-site role located in Fayetteville, NC. The Executive Chef will oversee all culinary operations, including menu planning, food preparation, and kitchen staff management. Responsibilities include maintaining high-quality food standards, ensuring adherence to health and safety regulations, managing inventory and food costs, and providing a welcoming dining experience. The Executive Chef will lead and inspire the culinary team while collaborating with other departments to enhance the overall campus dining experience.
Qualifications
Proficiency in culinary techniques, recipe development, and food presentation
Experience in menu planning, meal preparation, and accommodating diverse dietary needs
Strong leadership, team management, and communication skills
Knowledge of food safety standards, sanitation practices, and inventory management
Ability to manage food costs effectively and optimize kitchen operations
Culinary degree or equivalent culinary training; prior experience in a high-volume kitchen is required
Commitment to creating an inclusive and welcoming dining environment
Experience in collegiate or hospitality dining is a plus
Seniority level Director
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
Location Fayetteville, NC
#J-18808-Ljbffr
Role Description We are seeking an experienced Executive Chef for a full-time, on-site role located in Fayetteville, NC. The Executive Chef will oversee all culinary operations, including menu planning, food preparation, and kitchen staff management. Responsibilities include maintaining high-quality food standards, ensuring adherence to health and safety regulations, managing inventory and food costs, and providing a welcoming dining experience. The Executive Chef will lead and inspire the culinary team while collaborating with other departments to enhance the overall campus dining experience.
Qualifications
Proficiency in culinary techniques, recipe development, and food presentation
Experience in menu planning, meal preparation, and accommodating diverse dietary needs
Strong leadership, team management, and communication skills
Knowledge of food safety standards, sanitation practices, and inventory management
Ability to manage food costs effectively and optimize kitchen operations
Culinary degree or equivalent culinary training; prior experience in a high-volume kitchen is required
Commitment to creating an inclusive and welcoming dining environment
Experience in collegiate or hospitality dining is a plus
Seniority level Director
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
Location Fayetteville, NC
#J-18808-Ljbffr