EXECUTIVE CHEF III - BOBCAT DEN - LATE NIGHT - QUINNIPIAC UNIVERSITY

Compass Group•Hamden, CT

50d•$65,000 - $75,000•Onsite

About The Position

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. This is a late night culinary position. Typical work schedule is Tuesday and Wednesday from 2:00 pm - 11:30 pm / Thursday 9:00 am - 7:00 pm / Friday and Saturday 2:00 pm - 12:30 am

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, 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.