Compass Group USA
Overview
Chartwells Higher Education is partnering with over 300 colleges and universities to reinvent the on-campus dining experience. We are food-forward difference makers, invested in high-tech, food-infused social spaces that bring people together to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who want to join and grow with a diverse organization. Start your career journey with us and hear from you. Role Description
Do you enjoy crafting and implementing innovative culinary solutions for customers? We are seeking a Catering Executive Chef at Michigan Tech in Houghton, MI. You will be a lead culinarian within our catering and dining programs. You\'ll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising 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 expertly and make an immediate impact in our culinary landscape! Key Responsibilities
Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply 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. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. 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 supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications
A.S. degree or equivalent experience. Three 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. Seniority level
Mid-Senior level Employment type
Full-time Industries
Food and Beverage Services
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Chartwells Higher Education is partnering with over 300 colleges and universities to reinvent the on-campus dining experience. We are food-forward difference makers, invested in high-tech, food-infused social spaces that bring people together to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who want to join and grow with a diverse organization. Start your career journey with us and hear from you. Role Description
Do you enjoy crafting and implementing innovative culinary solutions for customers? We are seeking a Catering Executive Chef at Michigan Tech in Houghton, MI. You will be a lead culinarian within our catering and dining programs. You\'ll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails supervising 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 expertly and make an immediate impact in our culinary landscape! Key Responsibilities
Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply 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. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. 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 supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications
A.S. degree or equivalent experience. Three 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. Seniority level
Mid-Senior level Employment type
Full-time Industries
Food and Beverage Services
#J-18808-Ljbffr