EXECUTIVE CHEF Campus Dining - Abilene Christian University- ABILENE, TX

Compass Group•Abilene, TX

1d•Onsite

About The Position

Chartwells Higher Education is re-inventing the on-campus dining experience at over 300 colleges and universities, setting new standards by investing in high-tech, food-infused social spaces. They are seeking an energetic and passionate Campus Executive Chef to join their dynamic dining team at Abilene Christian University. In this culinary leadership role, the Executive Chef will be a visionary within campus dining programs and catering, spearheading menu development and preparation with creativity and precision. The role involves managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. Chartwells offers immense potential for professional advancement and immediate impact within their culinary landscape.

Requirements

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
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
Must be willing to participate in client satisfaction programs/activities

Nice To Haves

Extensive catering experience a plus
High volume, complex foodservice operations experience
ServSafe certified

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