EXECUTIVE CHEF I, RESIDENTIAL DINING - UNIVERSITY OF NORTH CAROLINA GREENSBORO
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,300.00 - $95,400.00
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 (FSAs)
Paid parental leave
Personal Leave
Job Description
Chartwells Higher Education is a leading provider of dining services at over 300 college and university campuses across the United States, including the University of North Carolina at Greensboro. They are dedicated to reinventing the on-campus dining experience by investing in innovative, technology-driven, and food-focused social spaces designed to foster community, meaningful interactions, and enrich student life. Chartwells aims to be more than just a food service provider; they strive to create environments that feed hungry minds, fuel academic success, and cultivate inclusive and engaging dining experiences for diverse campus communities. As a member of Compass Group USA, one of... Show More
Job Requirements
- Minimum of a high school diploma or equivalent
- A.S. degree or equivalent experience preferred
- Three or more years of progressive culinary or kitchen management experience required
- Experience in high-volume foodservice operations
- Proficiency with computer systems and software
- ServSafe certification
- Ability to work flexible schedules including evenings and weekends
- Strong leadership and communication skills
- Ability to comply with federal, state, and local health regulations
- Physical ability to handle the demands of a busy kitchen environment
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
- Must be experienced with computers
- ServSafe Certified
Job Duties
- Plan regular and modified menus according to established guidelines, follows 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 our programs with their objectives
- 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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