EXECUTIVE CHEF II - EASTERN MICHIGAN UNIVERSITY - YPSILANTI, MI
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,600.00 - $89,000.00
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 leading provider of innovative dining services at over 300 colleges and universities across the United States. As a division of Compass Group USA, Chartwells is dedicated to reimagining the on-campus dining experience by investing in high-tech, food-infused social spaces designed to foster meaningful relationships and promote a sense of community among students, faculty, and staff. This progressive foodservice company embraces innovation and strives to provide culinary excellence while supporting the academic environment and student success. Chartwells Higher Education operates with a strong commitment to diversity, inclusion, and sustainability, making it a desirable place for individuals... Show More
Job Requirements
- High school diploma or equivalent
- 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
- Computer literacy
- ServSafe certification
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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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