EXECUTIVE CHEF I - RESIDENTIAL DINING - ST. JOHN'S UNIVERSITY
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
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 prominent food service provider operating in over 300 colleges and universities nationwide. As a part of the reputable Compass Group USA, Chartwells is revolutionizing the on-campus dining experience by creating innovative, high-tech, food-centered social spaces designed to foster community and enrich student life. With a commitment to excellence and a passion for food, Chartwells focuses on quality, creativity, and sustainability in all facets of its operations, aiming to feed not only hungry bodies but also hungry minds. The company is built upon core values of diversity, inclusion, and growth, striving to create an environment where... Show More
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 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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