CAMPUS EXECUTIVE CHEF - MIAMI UNIVERSITY - OXFORD, OHIO

Compass Group•Oxford, OH

3d•Onsite

About The Position

Join Chartwells to support and contribute to a well-rounded student experience to fuel a thriving community with healthy meals and gathering spaces. We are currently seeking a Campus Executive Chef for our account at Miami University in Oxford, Ohio. This role will manage culinary operations for a multi-unit dining account including residential dining, retail dining, concessions, and catering. You will lead culinary operations and culinary staff for multiple units on campus, maintain established costs and quality standards to ensure superior service, and enhance the dining experience. You will be the senior most culinarian on campus and will lead all aspects of culinary operations for our residential dining, retail dining and catering programs. Our Executive Chef will lead menu development through innovation and execution. You will supervise budgeting/food costing, client and customer satisfaction, employee training and development, and ordering/inventory controls. We are rapidly growing - which means there is extraordinary opportunity for you to grow professionally and make an immediate impact in the business!

Requirements

5+ years of progressive culinary/kitchen management experience
High volume, complex foodservice operations experience
Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Strong financial understanding of forecasting, food cost management, purchasing, inventory and labor management
Experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skills

Responsibilities

Responsible for developing and implementing culinary solutions to meet the needs of our customers and clients
Menu development for our residential dining, retail dining, and catering programs
Works with internal and external clients to manage catering events from beginning through execution
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Responsible for meeting food and labor financial targets
Follows standardized recipes, portioning, and presentation standards
Completes and applies daily production worksheets and waste log sheets
Tastes completed meals to ensure quality
Follows 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