Executive Chef

Job Summary

We are seeking an experienced Sous Chef to join our culinary team at Chartwells Higher Education Dining Services. As a key member of our team, you will be responsible for overseeing daily kitchen operations, including food preparation, cooking, and timely service for students and faculty.

Key Responsibilities

• Leadership & Team Management
  • Supervise, train, and provide ongoing development for 19 kitchen staff, ensuring all team members follow best practices and meet culinary standards.
• Menu Development & Execution
  • Collaborate with the Executive Chef to build, update, and execute creative, nutritious menus that appeal to the student population.
• Operational Oversight
  • Oversee day-to-day kitchen operations, including food preparation, cooking, and timely service for students and faculty.
• Computer & Administrative Skills
  • Utilize software for menu building, inventory management, ordering, and scheduling.
• Quality & Safety
  • Ensure all food is prepared and served in accordance with food safety and sanitation regulations.

Qualifications

• Proven leadership experience in a high-volume kitchen environment, ideally within higher education, healthcare, or contract dining services.

Preferred Qualifications

• A.S. or equivalent experience in Culinary Arts is preferred.
• Some progressive culinary/kitchen management experience, depending upon formal degree or training.
• Catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences helpful.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.