Higher Education Campus Executive Chef

Syracuse, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,600.00 - $97,300.00

Work Schedule

Standard Hours

Benefits

weekly pay

401K with company match

Employee assistance program

Medical insurance

prescription insurance

Dental Insurance

Vision Insurance

FSA/HSA

Ongoing training and development programs

Bonus programs for eligible positions

Job Description

American Dining Creations is a prominent division of American Food & Vending, recognized as one of the largest privately held hospitality service partners in the United States. The company specializes in delivering superior culinary experiences through customized dining programs tailored specifically for corporate and educational institutions. Their unique approach combines the strength of a national program with the flexibility and innovation expected from a leader in the hospitality industry. American Dining Creations operates nationwide dining accounts, employing over 2,000 people, and serves hundreds of thousands of meals daily. Their services encompass full café dining, mobile ordering, catering, events, and grab-and-go programs like My Fresh Market, all aligned with their Fresh Difference culinary philosophy. The company's dedication to providing true partnership, customization, and 24/7 support sets it apart in the hospitality sector.

The Higher Education Campus Executive Chef position located in Syracuse, NY, offers an hourly pay rate between $65,000 and $80,000. This vital role involves leading and developing all culinary programs at a higher education dining account, which includes residential dining, retail food operations, and catering services. Reporting closely to the Residential District Manager, the Executive Chef plays a pivotal role in culinary innovation, food quality enhancement, operational efficiency, food safety, and team development. The primary objective is to ensure an exceptional client and customer experience through fresh, high-quality, and visually appealing food offerings.

As the leader of the culinary team, the Executive Chef provides hands-on guidance and oversight in menu development, recipe execution, inventory and purchasing management, and staff training. They ensure all culinary activities adhere strictly to company standards and comply with all health, safety, and sanitation regulations. The position requires a strong focus on managing food and labor costs, overseeing multiple service platforms, and supporting catering growth through planning and executing special events and large-volume service opportunities. Additionally, the role involves responding to feedback from clients, students, and guests to continuously improve culinary programs and service quality.

This role demands a culinary leader capable of balancing creativity and operational management, with the ability to drive a positive team culture marked by accountability, communication, and continuous professional development. The Executive Chef supports new account openings, special projects, and seasonal transitions, contributing broadly to the success and reputation of American Dining Creations within the higher education dining landscape.

Job Requirements

Ability to stand and walk for extended periods throughout the workday
ability to bend stoop reach lift and carry products and equipment
ability to lift 30 pounds unassisted
ability to work in a kitchen environment with exposure to heat steam and moderate noise

Job Qualifications

Culinary degree certification from an accredited culinary program or association or bachelor’s degree in culinary arts hospitality restaurant management business or related field preferred
minimum of 5–7 years of progressive culinary leadership experience in food service environments such as higher education hospitality business dining healthcare or large-volume retail dining
experience managing high-volume food production multiple service platforms and/or catering operations
demonstrated success leading developing and supervising kitchen teams in a fast-paced environment
strong knowledge of food production menu development recipe standardization portion control and presentation
experience with purchasing inventory management food cost controls and production reporting
working knowledge of HACCP principles food safety sanitation and workplace safety regulations
ServSafe Certification preferred
ACF certification or membership is a plus
strong interpersonal leadership coaching and communication skills
strong time management organizational and problem-solving abilities
proficient in Microsoft Office and foodservice systems such as CaterTrax and other online ordering or inventory platforms
ability to interact professionally with clients students guests and team members at all levels

Job Duties

Lead and support all culinary operations for the account including dining services retail venues and catering events
partner with the General Manager to execute account goals support client expectations and drive overall satisfaction
develop recipes food preparation guidelines production standards and flavor profiles that support quality consistency wellness and innovation
ensure all food is prepared and presented in accordance with company standards for taste appearance portioning safety and sanitation
stay current with culinary wellness and higher education dining trends and introduce new ideas that enhance the guest experience
oversee inventory purchasing ordering and product utilization to support budget goals and minimize waste
monitor food cost production and operational reports provide updates and recommendations to the General Manager and District Manager
hire train coach develop and supervise culinary team members which may include Sous Chefs Line Cooks Prep Cooks and utility staff
establish work priorities assign responsibilities and help create schedules that support efficient kitchen operations
build a positive team culture through leadership accountability communication and ongoing development of culinary talent
maintain high standards of sanitation and workplace safety in compliance with company policies HACCP principles OSHA expectations and all local state and federal regulations
conduct routine inspections of food quality production methods storage practices cleanliness and equipment condition
support catering growth by helping plan and execute special events campus functions and high-volume service opportunities
assist with new account openings special projects seasonal transitions and other company initiatives as assigned
respond to client student and guest feedback to continuously improve culinary programs and service quality
perform other duties and responsibilities as needed to support the operation