Aramark
Job Description
Winston-Salem State University Dining Services
is seeking a dynamic, creative, and visionary Executive Chef to serve as the culinary centerpiece of our campus dining program. This role is designed for a true culinarian and leader?someone who thrives on creativity, mentorship, and shaping an elevated dining experience rather than working every station or line. The Executive Chef will be the face of the dining hall, driving menu innovation, culinary excellence, and student engagement, while providing strategic oversight of food quality, food cost, and catering operations. With the support of a Production Manager and two Sous Chefs, this role allows the Executive Chef to focus on leadership, creativity, and program development rather than daily execution. Job Responsibilities
Culinary Vision & Menu Development
Serve as the primary creative force behind all dining hall and catering menus Design innovative, student-driven menus that balance creativity, nutrition, trends, and operational efficiency Lead seasonal, themed, and promotional menu initiatives that enhance the campus dining experience Leadership & Mentorship
Act as a mentor, coach, and teacher to culinary staff, fostering growth and professional development Provide leadership and direction to Sous Chefs and the Production Manager Cultivate a positive, accountable, and high-performance kitchen culture Catering Oversight
Provide strategic oversight of the catering department, including menu design, execution standards, and innovation Partner with catering leadership to elevate presentation, culinary offerings, and client satisfaction Food Cost & Financial Stewardship
Maintain direct control and accountability for food cost, recipe compliance, and menu profitability Collaborate with operations and finance leadership on forecasting, budgeting, and cost management Student Engagement & Campus Presence
Serve as a visible, approachable leader within the dining hall Engage with students through tastings, events, chef-led concepts, and feedback sessions About Aramark
Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
http://www.aramarkcareers.com
or connect with us on
Facebook ,
Instagram
and
Twitter . Qualifications
At least
4 years of culinary experience
required At least
2 years in a management role
preferred Proven experience as an Executive Chef or senior culinary leader in high-volume, multi-concept foodserviceStrong background in menu development, food cost control, and culinary leadership Passion for mentoring and developing culinary talentExperience in collegiate, healthcare, or institutional dining preferred Ability to lead through influence, creativity, and collaborationStrong communication, organizational, and leadership skills Education
Winston-Salem State University Dining Services
is seeking a dynamic, creative, and visionary Executive Chef to serve as the culinary centerpiece of our campus dining program. This role is designed for a true culinarian and leader?someone who thrives on creativity, mentorship, and shaping an elevated dining experience rather than working every station or line. The Executive Chef will be the face of the dining hall, driving menu innovation, culinary excellence, and student engagement, while providing strategic oversight of food quality, food cost, and catering operations. With the support of a Production Manager and two Sous Chefs, this role allows the Executive Chef to focus on leadership, creativity, and program development rather than daily execution. Job Responsibilities
Culinary Vision & Menu Development
Serve as the primary creative force behind all dining hall and catering menus Design innovative, student-driven menus that balance creativity, nutrition, trends, and operational efficiency Lead seasonal, themed, and promotional menu initiatives that enhance the campus dining experience Leadership & Mentorship
Act as a mentor, coach, and teacher to culinary staff, fostering growth and professional development Provide leadership and direction to Sous Chefs and the Production Manager Cultivate a positive, accountable, and high-performance kitchen culture Catering Oversight
Provide strategic oversight of the catering department, including menu design, execution standards, and innovation Partner with catering leadership to elevate presentation, culinary offerings, and client satisfaction Food Cost & Financial Stewardship
Maintain direct control and accountability for food cost, recipe compliance, and menu profitability Collaborate with operations and finance leadership on forecasting, budgeting, and cost management Student Engagement & Campus Presence
Serve as a visible, approachable leader within the dining hall Engage with students through tastings, events, chef-led concepts, and feedback sessions About Aramark
Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at
http://www.aramarkcareers.com
or connect with us on
Facebook ,
and
Twitter . Qualifications
At least
4 years of culinary experience
required At least
2 years in a management role
preferred Proven experience as an Executive Chef or senior culinary leader in high-volume, multi-concept foodserviceStrong background in menu development, food cost control, and culinary leadership Passion for mentoring and developing culinary talentExperience in collegiate, healthcare, or institutional dining preferred Ability to lead through influence, creativity, and collaborationStrong communication, organizational, and leadership skills Education