Job Description
Overview
In this role you will lead culinary operations across campus dining venues, ensuring consistent quality, safety, and service. You will mentor culinary teams and drive cost-aware purchasing while creating innovative menus aligned with nutrition goals and guest preferences. Your leadership will standardize processes, elevate the dining experience, and shape culinary strategy with cross-functional partners. This is a mission-driven role at a global food service leader.
Compensation / Benefits- Medical, Dental, Vision Care and Wellness Programs
- 401(k) Plan with Matching Contributions
- Paid Time Off and Company Holidays
- Career Growth Opportunities and Tuition Reimbursement
- Lead culinary operations across multiple dining venues to ensure quality and service standards
- Standardize processes and workflows to improve consistency
- Mentor and develop culinary teams; build future leaders
- Oversee procurement, cost controls, and ingredient quality
- Design menus balancing creativity, client preferences, and nutrition
- Drive continuous improvement and strategic culinary initiatives
- Foster strong client relationships and collaborative service
- Ensure food safety and compliance through HACCP principles
- Extensive culinary expertise in high-volume, fast-paced kitchens
- Leadership and management experience with team development
- Advanced menu planning with current trends and client preferences
- Highly organized with proficiency in computer systems
- Strong problem-solving and independent process implementation
- ServSafe certification and solid HACCP knowledge
- leadership
- mentoring
- collaboration
- computer systems proficiency
- HACCP principles
- ServSafe certification
