CULINARY LEADER retail dining concepts- University of Utah- SALT LAKE CITY, UT

Compass Group•Salt Lake City, UT

10d•$65,000 - $70,000•Onsite

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 SummaryChartwells Higher Education (campus dining) is seeking an experienced CULINARIAN (BOH manager) to lead the F&B eatery team at our Retail Food Service operations at UNIVERSITY OF UTAH. In this role you will be the lead chef for a BRAND NEW dormatory/dining facility on campus. You will oversee recipe compliance, food preparation, SOP, and safety for the kitchen staff. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance and make an immediate impact in our culinary landscape!

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

Responsibilities

Follow standardized recipes, portioning and presentation standards.
Complete and apply daily production worksheets and waste log sheets.
Supervise 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.
Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities.
Forecast annual food and labor costs and supervise actual financial results.
Foster strong client relationships to align our programs with their objectives, driving happiness and retention.
Perform other duties as assigned to support the efficient functioning of dining service operations.