CHEF, SOUS I - UNIVERSITY OF ARKANSAS - FAYETTEVILLE

Compass Group•Fayetteville, AR

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job SummaryDo you enjoy using your culinary skills in fast paced growing environment? We are currently seeking a Sous Chef I at the University of Arkansas - Fayetteville. In this role, you will be responsible for successfully supporting the culinary operations for student dining. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape!

Nice To Haves

A.S. or equivalent experience.
Culinary/kitchen management experience, depending upon formal degree or training.
High volume, complex foodservice operations experience - highly desirable.
Institutional and batch cooking experiences helpful.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Must be experienced with computers.
ServSafe® Certified

Responsibilities

Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account.
Assists the Executive Chef and culinary team with planning and creating menus.
Produce and execute catering events.
Roll out new culinary programs in conjunction with the marketing and culinary teams.
Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention.
Perform other duties as assigned to support the efficient functioning of dining service operations.