Executive Chef II - Retail Food Service - University Of North Florida

Compass Group•Jacksonville, FL

1d•Onsite

About The Position

We are seeking a Retail Food Service Executive Chef II for the University of North Florida in Jacksonville, FL. You will be a lead culinarian for our retail food service on campus. As a key leader in our retail dining program, you will lead the retail culinary operations to oversee Q&A and production for 8 retail locations on campus (3 in-house brands and 5 national brands). 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 expertly and make an immediate impact in our culinary landscape! Prior experience with national brands like Chick-Fil-A, Panda Express, Qdoba, etc. is preferred.

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.

Nice To Haves

Prior experience with national brands like Chick-Fil-A, Panda Express, Qdoba, etc. is preferred.

Responsibilities

Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards.
Complete and apply 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.
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.