Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
401k
Life insurance
Disability insurance
Job Description
Chartwells Higher Education is a leading foodservice management company operating at over 300 colleges and universities across the United States. Dedicated to re-inventing the on-campus dining experience, they integrate high-tech, food-infused social spaces designed to foster meaningful connections and interactions among students, faculty, and the wider campus community. As part of Compass Group USA, Chartwells Higher Education embraces innovation and a forward-thinking approach, investing in the development of spaces that not only nourish the body but also engage minds and cultivate a supportive environment for academic success. The company is recognized for its commitment to diversity, equity, and inclusion, inviting passionate and driven individuals to join a collaborative team that values growth, learning, and a shared mission to feed hungry minds.
At the prestigious University of Minnesota in Minneapolis, Chartwells Higher Education is currently seeking a Catering Executive Chef, a role that offers the perfect blend of entrepreneurship and culinary creativity. This position is integral to the successful daily operations of a robust and complex campus catering program. The Catering Executive Chef will oversee kitchen operations ensuring compliance with safety and sanitation standards while maintaining high-quality food production. This leadership position requires someone who is not only skilled in culinary arts but also adept at managing kitchen staff, inventory, and catering logistics. With a competitive salary range of $70,000 to $80,000, along with comprehensive full benefits including health, dental, and vision insurance, paid time off (PTO), and a 401K plan, this role offers a rewarding career opportunity for culinary professionals who are eager to make a significant impact in a dynamic educational environment.
The Catering Executive Chef will plan menus aligned with established corporate guidelines, lead preparation efforts, and ensure dishes meet quality, portioning, and presentation standards. Training and developing kitchen staff in food safety, equipment operation, and sanitation procedures are key responsibilities. In addition to managing food inventory and waste control, the chef will ensure all kitchen practices comply with local, state, and federal health regulations. This role demands an entrepreneurial spirit, a passion for catering excellence, and a commitment to creating memorable dining experiences for a diverse campus community. Candidates who thrive in high-volume, fast-paced environments and who have a solid background in culinary management and catering will find this role particularly fulfilling. The position also emphasizes professional development and participation in program meetings and staff training, underscoring the company’s investment in employee growth and success.
At the prestigious University of Minnesota in Minneapolis, Chartwells Higher Education is currently seeking a Catering Executive Chef, a role that offers the perfect blend of entrepreneurship and culinary creativity. This position is integral to the successful daily operations of a robust and complex campus catering program. The Catering Executive Chef will oversee kitchen operations ensuring compliance with safety and sanitation standards while maintaining high-quality food production. This leadership position requires someone who is not only skilled in culinary arts but also adept at managing kitchen staff, inventory, and catering logistics. With a competitive salary range of $70,000 to $80,000, along with comprehensive full benefits including health, dental, and vision insurance, paid time off (PTO), and a 401K plan, this role offers a rewarding career opportunity for culinary professionals who are eager to make a significant impact in a dynamic educational environment.
The Catering Executive Chef will plan menus aligned with established corporate guidelines, lead preparation efforts, and ensure dishes meet quality, portioning, and presentation standards. Training and developing kitchen staff in food safety, equipment operation, and sanitation procedures are key responsibilities. In addition to managing food inventory and waste control, the chef will ensure all kitchen practices comply with local, state, and federal health regulations. This role demands an entrepreneurial spirit, a passion for catering excellence, and a commitment to creating memorable dining experiences for a diverse campus community. Candidates who thrive in high-volume, fast-paced environments and who have a solid background in culinary management and catering will find this role particularly fulfilling. The position also emphasizes professional development and participation in program meetings and staff training, underscoring the company’s investment in employee growth and success.
Job Requirements
- Associate degree or equivalent experience
- Minimum of three years progressive culinary or kitchen management experience
- Proven experience in catering operations
- Strong knowledge of food safety and sanitation regulations
- Excellent culinary skills with hands-on chef experience
- Proficiency in computer applications including Microsoft Office suite
- Ability to work flexible hours including evenings and weekends
- ServSafe certification preferred
Job Qualifications
- A.S. or equivalent experience
- Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
- Extensive catering experience
- High volume, complex foodservice operations experience
- Hands-on chef experience
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Experienced with computers including Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and the Internet
- ServSafe certified is highly desirable
- Must be available to work outside normal business hours
Job Duties
- Plan regular and modified menus according to established guidelines for catering
- Follow standardized recipes, portioning and presentation standards
- Complete and utilize daily production worksheets and waste log sheets
- Taste completed meals to ensure quality
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and regulatory standards
- Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
- Ensure that kitchen staff follows and completes schedules as assigned for events
- Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
- Make all decisions regarding utilization of leftover food products staying within company guidelines for such products
- Comply with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
- Follow facility, department, and company safety policies and procedures to include occurrence reporting
- Participate and attend departmental meetings, staff development, and professional programs, as appropriate
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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