REGIONAL DIRECTOR OF CULINARY - CHARTWELLS HIGHER ED - LOUISIANA/ARKANSAS

Compass Group•Baton Rouge, LA

1d•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. We are currently seeking a Regional Director of Culinary for Chartwells Higher Ed for Louisiana/Arkansas. In this role you will be responsible for oversight of culinary leadership and standards and for 9 campuses throughout the States of Louisiana and Arkansas. As a key leader for our culinary programs, you'll spearhead menu development 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!

Requirements

Culinary Degree, or comparable four year culinary development experience.
Minimum of 5-7 years of experience, multi-unit experience preferred.
Excellent communication skills both written and verbal, with the ability to communicate on various levels to include management, departmental, client, customer and associate levels.
Strong supervisory, leadership, hands-on management and coaching skills.
Strong financial acumen, proven P&L experience, budgetary, and food control practices.
A demonstrated ability to assess and grow people, operations, equipment, and revenue.
Willing to travel throughout the region.
ServSafe® Certified.

Nice To Haves

Computer skills and experience with MS Office products including Word, Excel, PowerPoint, and Outlook.

Responsibilities

Develops and implements operation’s plans and systems to ensure contractual obligations are met.
Manages cost controls and control expenditures for the region.
Acts as a Regional leader who models competencies and behaviors that support company values and standards.
Influencing menus for all culinary operations including chef’s tables, high visibility catering and university student-centric food trends.
Develops and communicates strategies for improving customer experience.
Interacts professionally with a cross-functional group of associates, suppliers, clients and customers.
Performs other duties as assigned.