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 food service provider dedicated to reinventing the on-campus dining experience at over 300 colleges and universities nationwide. Known for its innovative approach, Chartwells integrates high-tech, food-infused social spaces designed to foster meaningful interactions and relationships among students, faculty, and staff. This progressive organization emphasizes a food-forward culture that not only nourishes the body but also feeds the mind, inspiring students to succeed academically and socially while enjoying delicious, high-quality meals. With a strong commitment to diversity and growth, Chartwells Higher Education offers talented and ambitious individuals a dynamic environment in which to develop their... Show More
Job Requirements
- Bachelor's degree in culinary arts, food services technology/management, or related field
- or associate degree or culinary certificate with relevant experience
- Minimum of three to five years of progressive culinary and kitchen management experience
- Experience in high volume and complex foodservice operations
- Hands-on chef experience
- Knowledge of federal, state, and local health and sanitation regulations
- Ability to manage budgeting and food costing
- Proficiency with Microsoft Office and other computer applications
- ServSafe certification preferred
- Strong leadership and team management skills
- Ability to foster client relationships and meet customer satisfaction goals
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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