CATERING CHEF, SOUS - Texas A&M - Corpus Christi, TX

Compass Group•Corpus Christi, TX

11d•Onsite

About The Position

Chartwells Higher Ed is hiring an energetic CATERING CHEF on the beautiful campus of Texas A&M in Corpus Christi, TX. In this exciting role, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The culinary team motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. This is more than just a chef role — it’s an opportunity to shape the culinary experience across campus catering, mentor rising culinary stars, and help elevate our brand with every plate served. Backed by the support of Chartwells Higher Education, you’ll enjoy career advancement opportunities, and a workplace where your contributions matter.

Requirements

5 years of related culinary experience including CATERING.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products including Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items for CATERED EVENTS.
Assists with planning and creating catering menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.