Executive Chef – Campus Dining

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Executive Chef Benefits & Compensation

• Salary range: $90,000 – $110,000 annually
• Eligible to enroll in benefits first of the month after 30 days of employment
• Accrue 3 weeks (15 days) vacation time and 8 days PTO
• Choice of 3 medical plans from multiple providers, plus dental & vision coverage
• 401(k) with company match (50% of the first 6% of your contributions)
• $5,000 relocation assistance (lump sum)

Executive Chef Schedule & Work Environment

• Primarily Monday–Friday, daytime schedule (95%+ of business is weekday)
• Some weekend events/coverage as business continues to grow
• Corporate dining setting at the Boeing campus in Charleston, SC
• Three on-site outlets serving breakfast and lunch; potential expansion to limited dinner service in the future

Executive Chef Role & Responsibilities

• Lead a high-volume, multi-outlet dining operation generating ~$6.7M annually, with growth potential to $8–10M
• Oversee 2 Sous Chefs, 3 Kitchen Managers, and ~100 hourly team members
• Elevate food quality, menu offerings, and overall dining experience to align with Boeing’s expectations
• Manage daily culinary operations including menu development, inventory control, food safety, and cost management
• Drive culinary innovation, introducing fresh concepts, scratch cooking, and chef-driven menus
• Partner with client leadership and Aramark to expand catering and special event programs
• Ensure compliance with all health, safety, and government contractor requirements

Executive Chef Requirements & Qualifications

• Minimum 5+ years of current Executive Chef experience in a comparable high-volume environment
• Proven leadership managing multi-unit or multi-outlet operations with multiple stations per café/outlet
• Strong background in catering and special events
• Ability to manage large teams (hourly + salaried staff) with strong people leadership skills
• Must successfully pass a drug test and background check (role supports Boeing, a government contractor)

Executive Chef Preferred Background & Skills

• Prior experience in contract food services (corporate dining, campus dining, or similar large-scale operations)
• Culinary degree or relevant professional training preferred
• Hotel-only backgrounds will not be considered – candidates must bring multi-outlet, contract dining, or campus dining experience
• Strong financial and business acumen with ability to manage budgets in the $6M–$10M+ range
• Culinary creativity with the ability to implement chef-driven, fresh, and sustainable menu programs
• Career growth opportunity within Aramark in 3–5 years (District Chef, Regional leadership, etc.)

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 166198

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Charles Frede

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