EXECUTIVE CHEF - CATERING - THE CATHOLIC UNIVERSITY OF AMERICA

Compass Group•WASHINGTON, DC

1d•$50,000 - $55,000•Onsite

About The Position

Filling every occasion with great food and service! We are currently seeking a Catering Executive Chef for our small yet premiere catering department at The Catholic University of America in Washington, DC. Events encompass a diverse spectrum, spanning from coffee services to exclusive VIP dining occasions to Presidential events, hosted both on-campus and off-campus. If you enjoy crafting and implementing innovative culinary solutions then this may be the opportunity you have been waiting for! In this Catering Executive Chef role, you will be a lead culinarian within our catering program where you will spearhead menu development and preparation, infusing creativity and precision into every dish. 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 professionally and make an immediate impact in our culinary landscape!

Requirements

Experienced with computers.

Nice To Haves

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.
ServSafe® Certified.

Responsibilities

Plan regular and modified menus according to established guidelines, follow standardized recipes, portioning and presentation standards.
Complete and apply daily production worksheets and waste log sheets.
Supervise and train chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation.
Ensure the implementation of culinary standards, including recipe compliance and food quality.
Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed.
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.
Aid in the forecasting of food and labor costs and monitor actual financial results.
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.