CAMPUS EXECUTIVE CHEF- Midwestern State University- Wichita Falls, TX
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave
Job Description
Chartwells Higher Education, a division of Compass Group USA, is a leading provider of dining services at over 300 college and university campuses across the United States. The company is dedicated to transforming the on-campus dining experience by creating food-infused social spaces that foster meaningful connections and enrich campus life. Chartwells positions itself as an innovative, food-forward organization committed to serving hungry minds by providing high-quality, nutritious meals designed to fuel student success. With a focus on technology, sustainability, and superior culinary offerings, Chartwells is rapidly expanding and evolving to meet the diverse needs of the academic communities it serves.<... Show More
Job Requirements
- Bachelor's degree or equivalent experience in culinary arts or related field
- Minimum of three to five years of progressive culinary or kitchen management experience
- Hands-on chef experience required
- Proven ability to manage high-volume and complex foodservice operations
- Strong knowledge of food safety standards and sanitation regulations
- Proficient in computer applications including Microsoft Office and email
- Ability to lead and mentor a diverse team
- Excellent communication and organizational skills
- ServSafe certification preferred
- Willingness to work in a fast-paced educational dining environment
Job Qualifications
- B.S. degree in Culinary Arts, Food Services Technology/Management, or related field
- A.O.S. degree in Culinary Arts or culinary certificate and required experience
- Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
- Extensive catering experience a plus
- High volume, complex foodservice operations experience highly desirable
- Institutional and batch cooking experiences
- Hands-on chef experience a must
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Proficiency with computers including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet
- Willingness to participate in patient satisfaction programs/activities
- ServSafe certified highly desirable
Job Duties
- Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards
- Complete and implement daily production worksheets and waste log sheets
- Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices
- Ensure the implementation of culinary standards, including recipe compliance and food quality
- Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed
- Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities
- Forecast annual food and labor costs and monitor actual financial results
- Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention
- Perform other duties as assigned to support the efficient functioning of dining service operations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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