Compass Group Canada
EXECUTIVE CHEF - University of Houston CATERING- Houston, TX
Compass Group Canada, Houston, Texas, United States, 77246
Location: University of Houston CATERING
Salary: $75,000-85,000
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.
Job Summary Chartwells Higher Ed
is seeking an energetic and growth‑minded
Catering Executive Chef
at the University of Houston! This key leadership role is responsible for all culinary operations for a high‑volume university catering department generating approximately $2‑3 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of culinary staff. The
Catering Executive Chef
ensures that all catered events—from intimate VIP luncheons to large‑scale university functions—are executed with exceptional quality, creativity, and operational efficiency.
Key Responsibilities
Culinary Leadership & Menu Development
Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards.
Create custom menus for high‑profile events, presidential functions, and VIP receptions.
Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive.
Kitchen Operations & Event Execution
Oversee all food production for on‑ and off‑site events, ensuring flawless quality, presentation, and timing.
Coordinate with catering managers and event planners to ensure culinary needs align with event logistics.
Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large‑scale functions.
Financial Management & Cost Control
Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies.
Source vendors, maintain strong supplier relationships, and negotiate pricing to maximize profitability.
Assist in menu pricing based on cost analysis and market conditions.
Staff Management & Development
Recruit, train, and mentor culinary staff, including sous chefs, cooks, and temporary event staff.
Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency.
Foster a positive, collaborative, and professional kitchen culture.
Food Safety & Compliance
Ensure full compliance with HACCP, local health regulations, and university standards.
Maintain proper sanitation, cleanliness, and organization of all kitchen facilities.
Conduct ongoing training for staff on food safety and handling procedures.
Quality Assurance & Client Relations
Maintain exceptionally high culinary standards for taste, presentation, and consistency.
Participate in client tastings and high‑profile events as a representative of the culinary team.
Resolve issues related to food quality or service with professionalism and urgency.
Qualifications
Culinary degree or equivalent professional training required.
Minimum 5‑7 years of culinary management experience, preferably in high‑volume catering, hotels, conference centers, or university dining.
Demonstrated success managing $2‑3M+ in catering volume.
Strong leadership and team‑building skills with the ability to motivate diverse staff.
Proven expertise in menu development, event execution, and cost control.
Excellent organization, communication, and problem‑solving abilities.
Ability to work a flexible schedule including nights, weekends, and event‑heavy periods.
Physical Requirements: Ability to stand for extended periods and lift up to 40 pounds. Work in hot, cold, or fast‑paced kitchen environments as required.
Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Holiday Time Off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Equal Opportunity & Disability Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Additional Information Applications are accepted on an ongoing basis.
Chartwells Higher Education maintains a drug‑free workplace.
#J-18808-Ljbffr
Salary: $75,000-85,000
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.
Job Summary Chartwells Higher Ed
is seeking an energetic and growth‑minded
Catering Executive Chef
at the University of Houston! This key leadership role is responsible for all culinary operations for a high‑volume university catering department generating approximately $2‑3 million annually. This role oversees menu development, culinary execution, kitchen production, food safety, cost controls, and the supervision of culinary staff. The
Catering Executive Chef
ensures that all catered events—from intimate VIP luncheons to large‑scale university functions—are executed with exceptional quality, creativity, and operational efficiency.
Key Responsibilities
Culinary Leadership & Menu Development
Design and implement innovative, seasonal, and diverse catering menus that meet client expectations and university brand standards.
Create custom menus for high‑profile events, presidential functions, and VIP receptions.
Monitor food trends and incorporate new techniques and offerings to keep menus fresh and competitive.
Kitchen Operations & Event Execution
Oversee all food production for on‑ and off‑site events, ensuring flawless quality, presentation, and timing.
Coordinate with catering managers and event planners to ensure culinary needs align with event logistics.
Maintain production schedules and event sheets, ensuring kitchen readiness for daily and large‑scale functions.
Financial Management & Cost Control
Manage food cost targets, labor budgets, inventory processes, and waste reduction strategies.
Source vendors, maintain strong supplier relationships, and negotiate pricing to maximize profitability.
Assist in menu pricing based on cost analysis and market conditions.
Staff Management & Development
Recruit, train, and mentor culinary staff, including sous chefs, cooks, and temporary event staff.
Schedule and supervise kitchen teams to meet event demands and maintain labor efficiency.
Foster a positive, collaborative, and professional kitchen culture.
Food Safety & Compliance
Ensure full compliance with HACCP, local health regulations, and university standards.
Maintain proper sanitation, cleanliness, and organization of all kitchen facilities.
Conduct ongoing training for staff on food safety and handling procedures.
Quality Assurance & Client Relations
Maintain exceptionally high culinary standards for taste, presentation, and consistency.
Participate in client tastings and high‑profile events as a representative of the culinary team.
Resolve issues related to food quality or service with professionalism and urgency.
Qualifications
Culinary degree or equivalent professional training required.
Minimum 5‑7 years of culinary management experience, preferably in high‑volume catering, hotels, conference centers, or university dining.
Demonstrated success managing $2‑3M+ in catering volume.
Strong leadership and team‑building skills with the ability to motivate diverse staff.
Proven expertise in menu development, event execution, and cost control.
Excellent organization, communication, and problem‑solving abilities.
Ability to work a flexible schedule including nights, weekends, and event‑heavy periods.
Physical Requirements: Ability to stand for extended periods and lift up to 40 pounds. Work in hot, cold, or fast‑paced kitchen environments as required.
Benefits
Medical
Dental
Vision
Life Insurance/ AD
Disability Insurance
Retirement Plan
Paid Time Off
Holiday Time Off (varies by site/state)
Associate Shopping Program
Health and Wellness Programs
Discount Marketplace
Identity Theft Protection
Pet Insurance
Commuter Benefits
Employee Assistance Program
Flexible Spending Accounts (FSAs)
Paid Parental Leave
Personal Leave
Equal Opportunity & Disability Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
Additional Information Applications are accepted on an ongoing basis.
Chartwells Higher Education maintains a drug‑free workplace.
#J-18808-Ljbffr