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CAMPUS EXECUTIVE CHEF - UNIVERISTY OF TOLEDO - OHIO

Job Overview

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Employment Type

Full-time
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Compensation

Salary
Range $70,300.00 - $96,900.00
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Work Schedule

Standard Hours
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Benefits

Medical
Dental
Vision
Life Insurance/AD
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 (FSAs)
Paid parental leave
Personal Leave

Job Description

Chartwells Higher Education is a leading provider of food and dining services at over 300 colleges and universities across the United States. As a part of Compass Group USA, a global leader in foodservice management, Chartwells is dedicated to transforming the on-campus dining experience by creating innovative, food-forward environments. These spaces are designed to foster social connection and community engagement, providing more than just meals but also meaningful experiences that support student success and well-being. Chartwells prides itself on investing in cutting-edge technology, culinary creativity, and high-quality service to offer a diverse and inclusive workplace where every team member is valued and has the opportunity to grow.

The University of Toledo in Ohio is currently seeking a Campus Executive Chef to lead its dining services team through exciting culinary innovation and operational excellence. This full-time role offers the chance to be the culinary visionary behind varied dining programs and catering services, establishing menus that excite the campus community while upholding high standards of quality and safety. The Campus Executive Chef will be responsible for all aspects of food preparation and presentation, ensuring recipes are followed, food safety regulations are met, and guest satisfaction remains paramount. Working closely with management and staff, this leader will drive budget adherence, manage inventory, and foster a collaborative workplace culture focused on employee growth and client engagement.

With Chartwells' fast-growing presence in the higher education space, the role presents significant opportunities for professional advancement and impact. The ideal candidate will have a proven track record in high-volume, hands-on foodservice environments, complemented by strong leadership skills and computer proficiency. ServSafe certification is required, supporting the company’s commitment to health and sanitation compliance.

Embarking on a career with Chartwells Higher Education means joining a dynamic team that values innovation, creativity, and a passion for feeding both minds and bodies. Chartwells provides a robust benefits package and a supportive, inclusive environment where your culinary expertise can shine and help shape exemplary dining experiences on campus. If you are a motivated culinary professional looking to make a difference in the higher education community, the Campus Executive Chef position at the University of Toledo offers an inspiring platform to elevate your career and positively influence student life.

Job Requirements

  • 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

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

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 Criteria

Experience

Mid Level (3-7 years)


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