EXECUTIVE CHEF I - BENCH - GREENSBORO, NC AREA

Compass Group•Greensboro, NC

21d•$75,000 - $85,000•Remote

About The Position

Join Chartwell’s Higher Education where you will have the opportunity to build your network, expand your web of influence and be offered development opportunities in one of our mobile management positions. At Chartwell’s you will be joining a team of food-forward difference makers, bound together by the desire to feed hungry minds and prepare students for future success. This is an Executive Chef position in which you will provide operational support to new and existing Chartwell’s Higher Education accounts in the Greater Greensboro, NC Area for a period of up to 1 year. All travel expenses are covered by Chartwell’s. While leading cross-functional teams, you will provide overall planning and direction to achieve operations and financial goals, align with all applicable regulations, maintain strong client relationships, and ensure we continuously support the communities we serve. The selected candidate must be innovative, talent driven, and manage our offerings to clients by creating partnerships that result in a mutually rewarding experience. Should a permanent full-time opportunity become available during this assignment, the selected candidate would be welcome to apply and be considered based on their qualifications and performance.

Requirements

A.S. degree or equivalent experience.
Five 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

Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards.
Complete and implement daily production worksheets and waste log sheets.
Supervise and mentor chefs, 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.
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.
Forecast annual 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.