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/ 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 pioneering foodservice company dedicated to transforming the on-campus dining experience at over 300 colleges and universities across the United States. Known for challenging traditional norms, Chartwells invests heavily in cutting-edge food technologies and food-infused social spaces designed to foster meaningful relationships and connections among students and faculty. This commitment to innovation and excellence makes Chartwells a leader in campus dining, driven by a passionate team focused on nourishing both bodies and minds to prepare students for success beyond the classroom.
Chartwells is seeking a Residential Dining Executive Chef I to join its team at t... Show More
Chartwells is seeking a Residential Dining Executive Chef I to join its team at t... Show More
Job Requirements
- 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 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, driving happiness 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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