CAMPUS EXECUTIVE CHEF - Texas Southern University HBCU- HOUSTON, TX - (Expired Job)
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Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $85,000.00 - $95,000.00
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 committed to transforming campus dining experiences across more than 300 colleges and universities nationwide. Known for its innovative approach, Chartwells blends high-tech solutions with food-infused social spaces aimed at fostering community engagement and meaningful interactions. As part of Compass Group USA, one of the world’s largest foodservice companies, Chartwells operates with a mission to feed hungry minds while preparing students for academic and professional success. The company values creativity, diversity, and a collaborative culture where employees can grow in their careers while making a tangible difference in campus life.
Texas Southern Univer... Show More
Texas Southern Univer... Show More
Job Requirements
- Valid food handler’s certification
- minimum five years of culinary or kitchen management experience
- ability to work flexible hours including weekends and holidays
- strong leadership and communication skills
- proficiency in budgeting and cost control
- must comply with all health and safety regulations
- ability to mentor and train staff effectively
Job Qualifications
- A.S. degree or equivalent experience
- five or more years of progressive culinary or kitchen management experience, depending on formal degree or training
- experience in high-volume, hands-on foodservice operations
- must be experienced with computers
- ServSafe certified
- CEC preferred
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
- forecast annual food and labor costs and monitor actual financial results
- foster strong client relationships to align programs with objectives, driving satisfaction and retention
- perform other duties as assigned to support dining service operations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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