Executive Chef II — Campus Dining Innovator & Leader

Compass Group USA; New Orleans (LA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Chartwells Higher Education is seeking an Executive Chef II at LSU - New Orleans to lead culinary operations within our dining programs. You will spearhead menu development, oversee budgeting and food costing, and mentor kitchen staff while delivering outstanding, on-brand dining experiences.

This role requires a strong background in high-volume foodservice, computer proficiency, and a track record of driving client satisfaction and team growth in a campus setting.

Qualifications

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

Responsibilities

• Plan regular and modified menus per guidelines.
• Prepare daily production worksheets and waste logs.
• Supervise chefs and kitchen staff on prep, safety and sanitation.
• Ensure recipe compliance and food quality.
• Lead inventory of food and supplies and manage costs.
• Enforce health regulations and audits.
• Forecast food and labor costs and monitor finances.
• Build strong client relationships and support program goals.
• Perform other duties to support dining operations.

Skills

Leadership

Food safety

Staff development

Menu planning

Customer service

Education

A.S. degree or equivalent experience

Tools

Computer literacy

Job description

Chartwells Higher Education is seeking an Executive Chef II at LSU - New Orleans to lead culinary operations within our dining programs. You will spearhead menu development, oversee budgeting and food costing, and mentor kitchen staff while delivering outstanding, on-brand dining experiences.

This role requires a strong background in high-volume foodservice, computer proficiency, and a track record of driving client satisfaction and team growth in a campus setting.