Campus Executive Chef: Lead Menus, Mentoring & Innovation

Compass Group USA; Jacksonville (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health & Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

FSAs

Personal Leave

Job summary

Chartwells Higher Education is seeking a Campus Executive Chef at the University of North Florida in Jacksonville, FL. You will be the lead culinarian within our campus dining programs, overseeing menu development, production, and client satisfaction.

This role manages budgeting, food costing, training, and growth of the dining team, with opportunities to advance professionally in Chartwells' growing programs.

Qualifications

• A.S. degree or equivalent experience.
• Three to five years of progressive culinary or kitchen management experience.
• Experience in high-volume, hands-on foodservice operations.
• Must be experienced with computers.

Responsibilities

• Plan regular and modified menus according to guidelines and standardized recipes.
• Complete and implement daily production worksheets and waste logs.
• Supervise and mentor chefs, cooks and team on food prep, safety, equipment and sanitation.
• Ensure culinary standards, recipe compliance and food quality.
• Manage inventory of food and non-food supplies and maintain availability.
• Adhere to health and sanitation regulations and audits.
• Forecast annual food and labor costs and monitor results.
• Foster client relationships to align programs with objectives.
• Perform other duties to support dining services operations.

Skills

Culinary management

High-volume operations

Computer literacy

Education

A.S. degree or equivalent

Job description

Chartwells Higher Education is seeking a Campus Executive Chef at the University of North Florida in Jacksonville, FL. You will be the lead culinarian within our campus dining programs, overseeing menu development, production, and client satisfaction.

This role manages budgeting, food costing, training, and growth of the dining team, with opportunities to advance professionally in Chartwells' growing programs.