Executive Chef

Chartwells Higher Education Dining Services; Hamden (CT); On-site; USD 85,000 - 125,000; Full time

Job summary

Chartwells Higher Education Dining Services in Hamden, CT is seeking an Executive Chef to lead culinary operations across resident dining, retail and catering services on campus. You will plan menus, oversee high-volume production, mentor kitchen staff, ensure food safety and quality, manage inventory and costs, and partner with dining leadership to deliver innovative, student-focused dining programs.

Flexibility to work evenings and weekends and a culinary degree or equivalent experience are

Qualifications

• Demonstrated expertise in culinary arts, including menu development, recipe creation, and execution of diverse cuisines.
• Strong leadership and team management skills, with experience supervising, training, and scheduling kitchen staff.
• Proficiency in food safety, sanitation, and HACCP principles with a commitment to compliant and safe kitchen operations.
• Experience in high-volume foodservice or institutional dining, preferably in higher education or a similar environment.
• Ability to manage food and labor costs, inventory control, and vendor relationships to meet budgetary goals.
• Excellent organizational and time-management abilities, with capacity to handle multiple service areas and events.
• Effective communication and collaboration skills to work closely with dining services leadership, front-of-house staff, and clients.
• Culinary degree, formal culinary training, or equivalent professional experience; ServSafe or similar food safety certification preferred.
• Flexibility to work varied schedules, including evenings and weekends, based on campus dining needs.

Responsibilities

• Plan and execute menus for resident dining, retail, and catering across campus.
• Supervise kitchen staff, including training, scheduling, and performance management.
• Ensure food quality, consistency, and presentation across all service lines.
• Monitor inventory, ordering, and cost controls to align with budgets.
• Lead training and mentoring of culinary team members and support events and promotions.
• Collaborate with dining services leadership and front-of-house teams to deliver student-focused programs.

Skills

Culinary arts

Leadership

Food safety

High-volume dining

Cost control

Organizational skills

Communication

Education

Culinary degree or equivalent

Tools

ServSafe certificate

Job description

Company Description

Chartwells Higher Education Dining Services, an operating sector of Compass Group North America, is a leading provider of contract foodservice for over 320 colleges and universities across the United States. The organization focuses on managing campus dining operations efficiently and sustainably, helping institutions attract and retain students. Chartwells brings together chefs, food enthusiasts, and hospitality professionals to create dining programs that foster community and support academic life. With a commitment to high-quality, nutritious cuisine and excellent service, Chartwells offers global menus, popular retail brands, catering, concessions, vending, and food trucks to meet diverse campus needs.

Role Description

The Executive Chef is a full-time, on-site role based in Hamden, CT, responsible for overseeing all culinary operations within the campus dining program. This role includes planning and executing menus, supervising kitchen staff, and ensuring food quality, consistency, and presentation across resident dining, retail, and catering services. The Executive Chef manages daily food production, monitors inventory and ordering, and enforces food safety and sanitation standards in compliance with regulatory and company requirements. The position also involves training and mentoring culinary team members, collaborating with front-of-house and management staff, and supporting special events and promotions. The Executive Chef is expected to contribute to sustainable practices, cost control, and innovation in menu offerings that align with student preferences and Chartwells’ standards.

Qualifications

• Demonstrated expertise in culinary arts, including menu development, recipe creation, and execution of diverse cuisines.
• Strong leadership and team management skills, with experience supervising, training, and scheduling kitchen staff.
• Proficiency in food safety, sanitation, and HACCP principles, with a commitment to maintaining compliant and safe kitchen operations.
• Experience in high-volume foodservice or institutional dining, preferably in higher education or a similar environment.
• Ability to manage food and labor costs, inventory control, and vendor relationships to meet budgetary goals.
• Excellent organizational and time-management abilities, with capacity to handle multiple service areas and events.
• Effective communication and collaboration skills to work closely with dining services leadership, front-of-house staff, and clients.
• Culinary degree, formal culinary training, or equivalent professional experience; ServSafe or similar food safety certification preferred.
• Flexibility to work varied schedules, including evenings and weekends, based on campus dining needs.