EXECUTIVE CHEF II - - UNIVERSITY OF SOUTH FLORIDA - ST PETERSBURG CAMPUS
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,500.00 - $94,400.00
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 leading provider of dining services at more than 300 college and university campuses across the United States. As a subsidiary of Compass Group USA, Chartwells is committed to redefining the on-campus dining experience by integrating innovative culinary concepts and high-tech, food-centered social spaces designed to foster community engagement and meaningful interactions. With a focus on quality, creativity, and customer satisfaction, Chartwells aims to nourish both the minds and bodies of students, faculty, and staff alike, helping to create vibrant campus cultures that enhance student life and success.
The University of South Florida - St. Pete... Show More
The University of South Florida - St. Pete... 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, follow 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 dining 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
We didn't receive the exact location for this job posting,
please contact the employer.
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