EXECUTIVE CHEF- Campus Dining and Catering- Kentucky Wesleyan College- Owensboro, KY

Compass Group•OWENSBORO, KY

33d•$75,000 - $80,000•Onsite

About The Position

We are hiring an energetic and growth minded Campus Executive Chef with FRESH IDEAS at Kentucky Wesleyan College! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a culinarian seeking great work/life balance working for the world's largest contract food services provider (COMPASS GROUP). Owensboro gives you an enjoyable quality of life with the Ohio River waterfront, beautiful Smothers Park, live music at the Bluegrass Music Hall of Fame & Museum, concerts and Broadway shows at RiverPark Center, bourbon experiences, festivals, golf, parks and outdoor recreation. Friday After 5 brings free live music to the riverfront during the summer, while events like the International Bar-B-Q Festival and ROMP showcase the community's food and music culture. For someone considering the Campus Executive Chef opportunity at Kentucky Wesleyan College with FRESH IDEAS/Compass Group, Owensboro offers the opportunity to build a rewarding culinary career while living in a welcoming, affordable community where food, music, hospitality and community are genuinely part of everyday life. Kentucky Wesleyan College in Owensboro, KY offers a unique opportunity to lead as a Campus Executive Chef with FRESH IDEAS, a division of Compass Group, where you’ll have the chance to shape the dining experience for students, faculty, and guests while bringing your creativity and culinary expertise to the forefront.

Requirements

A.S. or equivalent experience
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience 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 Power Point), Outlook, E-mail and the Internet

Nice To Haves

ServSafe certified - highly desirable

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 follows 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 utilization of leftover food products staying within 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 to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate