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 is a leading foodservice provider specializing in creating innovative dining experiences across over 300 colleges and universities nationwide. As part of Compass Group USA, Chartwells is committed to transforming on-campus dining by investing in high-tech, food-infused social spaces that foster meaningful relationships and interactions among students. Known for being food-forward difference makers, the company is dedicated to feeding hungry minds and preparing students for success by delivering quality, diverse, and exciting dining options. Chartwells places a strong emphasis on personal and professional growth, welcoming individuals who are hungry, humble, and smart to join their diverse organization.
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Job Requirements
- Education in culinary arts or related field
- Minimum three years culinary or kitchen management experience
- Hands-on chef experience
- Knowledge of high volume foodservice operations
- Ability to manage food costing and budgeting
- Computer proficiency including Microsoft Office
- ServSafe certification preferred
- Commitment to safety and sanitation standards
- Effective leadership and communication skills
- Ability to foster client relationships
- Willingness to engage in continuous improvement programs
Job Qualifications
- B.S. degree in Culinary Arts, Food Services Technology/Management, or related field
- or 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
- Must be experienced with computers
- to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Must be willing 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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