Higher Education Campus Executive Chef

American Dining Creations is a division of American Food & Vending and stands as one of the largest privately held hospitality service partners in the United States. As a nationally recognized provider of dining services, American Dining Creations proudly serves a diverse range of corporate and educational dining clients across the country. The company combines the strength and consistency of a national program with the flexibility and innovation required to meet the unique demands of each partner. Their comprehensive approach includes full café dining that emphasizes a Fresh Difference culinary philosophy, mobile ordering systems, catering and event services, as well as grab-and-go options like My Fresh Market. Serving hundreds of thousands daily and employing over 2,000 people, American Dining Creations is committed to delivering exceptional culinary experiences, responding rapidly to client needs with creative menus and top-tier service, and fostering lasting partnerships with their customers.

This role, the Higher Education Campus Executive Chef, is a critical leadership position responsible for overseeing all culinary operations within a higher education dining account located in Tyler, TX. With an annual salary range of $75,000 to $90,000, this full-time position involves directing various food service components including residential dining, retail venues, and catering services. Reporting directly to the Residential District Manager, the Executive Chef plays a pivotal role in culinary innovation, food quality assurance, and operational efficiency, while maintaining strict adherence to food safety and sanitation regulations.

The Executive Chef leads a culinary team daily, managing everything from menu and recipe execution to food and labor cost controls. They are charged with ensuring that all food offerings are fresh, visually appealing, and of high quality to exceed guest expectations. This leadership role requires balancing creative culinary development with practical management skills to deliver outstanding dining services. The Executive Chef will work closely with the General Manager to implement account goals, meet client expectations, and enhance overall customer satisfaction, reinforcing American Dining Creations' reputation for excellence in hospitality.

Key responsibilities of the role include developing new recipes, standardizing food preparation and production standards, and staying ahead of culinary trends relevant to wellness and higher education dining. The Executive Chef also manages inventory, purchasing, and ordering processes to meet budgetary goals and reduce food waste. Regular monitoring of food costs, production, and operational reports is imperative to maintaining financial and operational control. A significant focus is on human resource management including hiring, training, coaching, and developing the culinary team, ensuring efficient scheduling and fostering a positive and productive kitchen environment.

Maintaining high standards of cleanliness, sanitation, and workplace safety in accordance with company policies, HACCP guidelines, OSHA standards, and all relevant regulations is essential. The Executive Chef also supports catering growth by planning and executing special events and high-volume services, assisting with new account openings, and responding actively to feedback from clients, students, and guests to continually improve the culinary programs. This role demands strong leadership, communication, and organizational abilities to achieve operational success and deliver memorable dining experiences across multiple service platforms.