CATERING EXECUTIVE CHEF -University of Chicago- CHI, IL

Location:

Salary: $85-95

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

We are currently seeking a CATERING Executive Chef with Chartwells Higher Ed at the University of Chicago, IL. Our Catering Executive Chef will be responsible for developing and executing catering culinary solutions to meet our customer needs.

If you are an innovator and culinary enthusiast with entrepreneurial drive, come join Chartwells at the prestigious University of Chicago. We are looking for motivated, people-driven individuals who are trailblazers in their career.

Working as the CATERING Executive Chef , you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.