EXECUTIVE SOUS CHEF - Montclair State University - Montclair, NJ

Compass Group•Montclair, NJ

2d•$70,000 - $80,000•Onsite

About The Position

At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Executive Sous Chef / Chef Manager – Campus Dining High-Impact, Multi-Concept Dining Operation | Growth Opportunity This is a great opportunity to join a dynamic and growing organization in a high-visibility campus dining environment. We are seeking a growth-minded Executive Sous Chef / Chef Manager to lead a smaller residential dining hall serving 1,000–1,200 students daily. This role is ideal for a chef who thrives in diverse, multi-concept environments and is passionate about global cuisine, sustainability, and operational excellence.

Requirements

Passion for multi-cultural cuisine and innovative dining programs
Proven ability to manage high-volume campus or hospitality operations
Strong leadership presence with a focus on team development and engagement
Hands-on, execution-focused leader comfortable in both kitchen and management roles
HACCP knowledge required

Nice To Haves

Minimum 3 years of culinary management experience in: Contract food service (strongly preferred for your environment), Campus dining, fine dining, or high-volume restaurant settings
Experience with: Inventory control and purchasing systems, Food & labor cost management, High-volume, multi-station service models
Strong knowledge of: Food and catering trends, Production, sanitation, and presentation standards
ServSafe certification preferred
Experience with exhibition / interactive cooking highly desirable

Responsibilities

Lead the full culinary and food service operation, including: Inventory management, ordering, and receiving, Food and labor cost control, Menu planning and execution across 20+ global cuisines
Drive exceptional dining experiences with a focus on quality, variety, and presentation
Manage and develop culinary teams while maintaining high standards of food safety, sanitation, and efficiency
Oversee P&L accountability and contribute to overall financial performance
Implement and lead zero-waste and sustainability initiatives, including: Local sourcing strategies, Waste reduction programs, Responsible purchasing practices
Maintain strong operational systems for inventory accuracy and product utilization