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EXECUTIVE CHEF CATERING and CONCESSIONS - Boise State University - BOISE, ID
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $90,000.00
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 provider of innovative dining services at over 300 colleges and universities across the United States. With a strong commitment to redefining the traditional on-campus dining experience, Chartwells Higher Education focuses on creating food-infused social environments that foster meaningful connections and positive interactions among students and faculty. Their approach integrates high-tech solutions and culinary creativity, emphasizing quality, service excellence, and community engagement. As a proud member of Compass Group USA, Chartwells is dedicated to responsible and inclusive employment practices, supporting diversity, equity, and inclusion in every aspect of their operations. The organization values associates who... Show More
Job Requirements
- Associate degree or equivalent experience
- minimum of three years of progressive culinary or kitchen management experience
- experience managing high-volume foodservice operations
- proficiency with computers
- ServSafe certification
- ability to perform essential job functions with or without reasonable accommodation
Job Qualifications
- A.S. degree or equivalent experience
- three or more years of progressive culinary or kitchen management experience, depending on formal degree or training
- experience in high-volume, hands-on foodservice operations, preferably from college/university dining
- must be experienced with computers
- ServSafe Certified
Job Duties
- Plan regular and modified menus according to established guidelines
- follow standardized recipes, portioning, and presentation standards
- complete and apply 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
- lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed
- enforce federal, state, and local health and sanitation regulations and department procedures
- forecast annual food and labor costs and supervise actual financial results
- foster strong client relationships to align programs with their objectives, driving happiness and retention
- perform other duties as assigned to support dining service operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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