Campus Dining Executive Chef: Lead Menus & Cost Control

Chartwells Higher Education Dining Services; Johnstown (Cambria County); On-site; USD 71,000 - 80,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401K

PTO

10% Bonus Based On Performance

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

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

Job summary

Chartwells Higher Education is seeking an Executive Chef in the United States. You will oversee all culinary functions for a dining account, lead a team of associates, and ensure safety and sanitation standards are met.

The role involves cost control, menu development, inventory management, and rolling out culinary programs with marketing support. The ideal candidate has 3–5 years of culinary management experience and a culinary degree, with proven ability in high-volume production and cost

Qualifications

• Culinary degree preferred.
• Three to five years of culinary management experience.
• High volume production and catering experience essential.
• Experience managing cost controls.

Responsibilities

• Manages cost controls and expenditures for the account.
• Plans and creates all menus.
• Purchases and manages inventory.
• Rolls out new culinary programs in conjunction with marketing and culinary team.

Skills

Culinary management

Cost controls

Menu planning

Inventory management

Education

Culinary degree

Job description

Chartwells Higher Education is seeking an Executive Chef in the United States. You will oversee all culinary functions for a dining account, lead a team of associates, and ensure safety and sanitation standards are met.

The role involves cost control, menu development, inventory management, and rolling out culinary programs with marketing support. The ideal candidate has 3–5 years of culinary management experience and a culinary degree, with proven ability in high-volume production and cost