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EXECUTIVE CHEF I, RESIDENTIAL DINING - UNIVERSITY OF NORTH CAROLINA GREENSBORO
Job Overview
Employment Type
Full-time
Compensation
Salary
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 on-campus dining services at over 300 colleges and universities nationwide. As part of Compass Group USA, Chartwells is dedicated to reinventing the dining experience for students by investing in innovative, food-forward environments that encourage social interactions and foster community relationships. Their goal is to feed hungry minds with nutritious, high-quality food while preparing students for success beyond the campus. Known for their commitment to culinary excellence and operational innovation, Chartwells offers a dynamic and rewarding workplace for associates who value diversity, growth, and impact. The company emphasizes a culture of hospitality, creativity,... Show More
Job Requirements
- A.S. degree or equivalent experience
- Three or more years of progressive culinary or kitchen management experience
- 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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