Executive Chef II - Campus Dining Lead

Compass Group USA; Charleston (SC); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

PTO

Life Insurance

Job summary

The Citadel in Charleston, SC seeks an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This energetic culinary leadership role offers opportunity to shape menus and quality across dining services.

Qualified candidates have 3–5 years of progressive kitchen management, hands-on cooking skills, ServSafe knowledge, and strong computer proficiency.

Qualifications

• A.S. or equivalent experience.
• Minimum of 3–5 years of progressive culinary/kitchen management experience.
• High volume, complex foodservice operations experience.
• Institutional and batch cooking experiences.
• Hands-on chef experience.
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls, and presentation.
• Proficient with Microsoft Office.
• ServSafe certification preferred.

Responsibilities

• Plans regular and modified menus per guidelines.
• Follows recipes, portioning, and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food preparation, safety, and sanitation per standards.
• Maintains cleaning and maintenance schedules for equipment and work areas.
• Maintains inventory within guidelines to ensure availability.
• Manages leftover food per company guidelines.
• Ensures compliance with health and safety regulations.
• Attends departmental meetings and staff development.

Skills

Hands-on chef

Kitchen management

Food safety knowledge

Computer skills

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

The Citadel in Charleston, SC seeks an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs. This energetic culinary leadership role offers opportunity to shape menus and quality across dining services.

Qualified candidates have 3–5 years of progressive kitchen management, hands-on cooking skills, ServSafe knowledge, and strong computer proficiency.