Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
life insurance/AD&D
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 innovative and technology-driven dining services across more than 300 colleges and universities throughout the United States. As a subsidiary of Compass Group USA, Chartwells is committed to transforming the on-campus dining experience by blending culinary excellence with high-tech, food-infused social spaces designed to foster community, connection, and well-being among students. This company emphasizes quality, creativity, and sustainable food solutions while striving to support students' academic success and social development through exceptional foodservice experiences. Chartwells is dedicated to diversity and inclusion, offering employees a dynamic and supportive work environment where they can grow both professionally and personally.
The position of Campus Executive Chef at the University of Toledo in Ohio is a unique opportunity to lead culinary operations within a vibrant university setting. As the lead culinarian, you will be responsible for conceptualizing, planning, and executing diverse dining menus and catering services that showcase creativity, precision, and high standards of quality. Your role will also encompass budgeting, food costing, and staff supervision to ensure efficient and profitable operation of the dining services. You will guide the culinary team including chefs, cooks, and support staff, fostering an environment of learning, safety, and excellence. The Campus Executive Chef will uphold stringent health and sanitation compliance, maintain relationships with clients to ensure satisfaction, and contribute to the ongoing innovation and expansion of Chartwells dining programs. This role not only demands culinary expertise but also leadership acumen and a passion for advancing foodservice on a large scale. As part of a fast-growing organization, this position offers potential for career advancement and the chance to make a lasting impact in the culinary landscape on campus. With a commitment to developing hungry, humble, and smart associates, Chartwells Higher Education invites motivated culinary professionals to embark on a rewarding career journey with them.
The position of Campus Executive Chef at the University of Toledo in Ohio is a unique opportunity to lead culinary operations within a vibrant university setting. As the lead culinarian, you will be responsible for conceptualizing, planning, and executing diverse dining menus and catering services that showcase creativity, precision, and high standards of quality. Your role will also encompass budgeting, food costing, and staff supervision to ensure efficient and profitable operation of the dining services. You will guide the culinary team including chefs, cooks, and support staff, fostering an environment of learning, safety, and excellence. The Campus Executive Chef will uphold stringent health and sanitation compliance, maintain relationships with clients to ensure satisfaction, and contribute to the ongoing innovation and expansion of Chartwells dining programs. This role not only demands culinary expertise but also leadership acumen and a passion for advancing foodservice on a large scale. As part of a fast-growing organization, this position offers potential for career advancement and the chance to make a lasting impact in the culinary landscape on campus. With a commitment to developing hungry, humble, and smart associates, Chartwells Higher Education invites motivated culinary professionals to embark on a rewarding career journey with them.
Job Requirements
- Education equivalent to A.S. degree or higher
- Minimum five years of progressive culinary or kitchen management experience
- Proven experience managing high-volume foodservice operations
- Computer literacy
- ServSafe Certification
- Ability to lead and train culinary staff
- Knowledge of federal, state, and local health and sanitation regulations
- Strong client relationship skills
- Effective budget and food cost management
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
- 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)
Job Location
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