CAMPUS EXECUTIVE CHEF -Westminster College -FULTON, MO

Compass Group•Fulton, MO

23h•$70,000 - $80,000•Onsite

About The Position

We are hiring an energetic and growth minded Campus Executive Chef with FRESH IDEAS on the campus of Westminster College! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a culinarian seeking great work/life balance working for the world's largest contract food services provider (COMPASS GROUP). Fulton is a quiet town with a population of around 13,000 that is home to both Westminster College and William Woods University. It has local cafes, restaurants, and shops but still maintains a cozy, laid-back feel. Fulton offers a delightful and diverse food scene that reflects its rich history and vibrant community. Whether you're in the mood for a hearty steak, authentic international flavors, or a sweet treat, there's something to satisfy every palate. Fulton is known for the National Churchill Museum, located on the Westminster College campus. It's also home to the Brick District, where you can enjoy some quaint shopping and dining experiences. The area surrounding Fulton offers opportunities for outdoor activities like hiking, biking, and exploring nearby parks and trails. The Katy Trail State Park, a popular spot for biking, is close by. If you’re up for a road trip, Columbia and Jefferson City are just short drives away.

Requirements

A.S. or equivalent experience
Minimum of three to five years of progressive culinary/kitchen management experience, preferably in a UNIVERSITY/COLLEGE setting
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
ServSafe certified

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate