Executive Chef I - Stony Brook University (Suffolk/Nassau County, NY)

Compass Group•Town of Brookhaven, NY

4d•$75,000 - $90,000•Onsite

About The Position

CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare, and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service, and vending. CulinArt’s extremely diverse client portfolio affords great opportunities for career advancement within the company, across multiple industry segments and geographic regions. Step into a Culinary leadership role as Executive Chef at Stony Brook University- Stony Brook, NY!As an Executive Chef, you’ll oversee all kitchen operations while ensuring a safe, sanitary, and high-performing environment for both staff and students at Stony Brook University in Stony Brook, NY. You’ll lead the preparation of quality meals aligned with corporate culinary programs and standards, while bringing creativity, consistency, and excellence to campus dining. This is a standout opportunity for an energetic, entrepreneurial culinary professional who’s excited to lead teams, elevate the dining experience, and make a meaningful impact in a dynamic university setting.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Hands-on chef experience is a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Extensive catering experience is a plus
Prior experience in an education setting preferred
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
ServSafe certified - highly desirable
Local to Suffolk County/Nassau County, NY

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follow and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding the utilization of leftover food products, staying within the Company guidelines for such products
Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures, including occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate