EXECUTIVE CHEF - Baylor University - WACO, TX

Compass Group•Waco, TX

5d•$85,000 - $105,000•Onsite

About The Position

We are hiring an EXECUTIVE CHEF to join our F&B leadership team on the beautiful campus of BAYLOR UNIVERSITY. You will be the lead culinarian at PENDLAND DINING HALL on campus. 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! Moving to Waco and working for Chartwells Higher Ed at Baylor University offers a unique blend of stable career growth, a vibrant local culture, and a highly affordable lifestyle. High-Volume Excellence: Managing dining for a massive division-one campus like Baylor builds elite hospitality, culinary, and supply-chain skills. Menu Creativity: Chartwells thrives on student engagement, meaning you have the freedom to design custom menus and run creative campus culinary pop-ups. Career Network: Working for a major subsidiary of Compass Group USA opens the door to internal transfers and corporate advancements nationwide. Purpose-Driven Work: You directly mentor and fuel a passionate student population, making a tangible impact on the daily campus community.

Requirements

A.S. degree or equivalent experience.
Five 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.