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CAMPUS EXECUTIVE CHEF - UNIVERSITY OF KENTUCKY - LEXINGTON - KY
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
Paid parental leave
holiday time off
Personal Leave
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Compass Group USA is a leading foodservice and support services company that prides itself on delivering exceptional dining and hospitality experiences across a wide range of environments. With over 284,000 associates across the United States, Compass Group operates in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and many other venues in all 50 states. Known for its dedication to great people, great service, and great results, Compass Group continuously expands its reach to shape the foodservice and support services industry through innovative solutions and outstanding customer experiences. This commitment is evident in the company’s culture, where every individual is... Show More
Job Requirements
- A.S. degree or equivalent experience
- minimum five years of culinary or kitchen management experience
- experience in high-volume foodservice operations
- proficiency with computer systems
- ServSafe certification
- ability to comply with food safety regulations
- strong leadership and communication skills
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
- proficiency 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
- forecast annual food and labor costs and monitor actual financial results
- foster strong client relationships to align dining programs with 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)
Job Location
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