EXECUTIVE CHEF I

Compass Group USA Inc•Storrs, CT

51d•$85,000 - $95,000

About The Position

As the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. If you've been hungry and away from home, chances are you've tasted Compass Group's delicious food and experienced our outstanding service. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. Join the Compass family today! great people. great services. great results. Each and every individual plays a key role in the growth and legacy of our company. We know the next big idea can come from anyone. We encourage developing and attracting expertise that differentiates us as a company as we continue to raise the bar. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Campus Executive Chef! You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing 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

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

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.