Executive Chef II — Campus Dining Leader

Compass Group USA; Boca Raton (FL); Hybrid; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Chartwells Higher Ed seeks an Executive Chef II for the Residential Dining Hall at Florida Atlantic University in Boca Raton, FL. You will lead the culinary team, drive menu development, and manage budgeting, food costing, and staff training to deliver outstanding dining experiences on campus.

You will supervise chefs and cooks, ensure food quality and safety, and contribute to client satisfaction while fostering growth within a fast-paced on-site dining program.

Qualifications

• Three or more years of progressive culinary or kitchen management experience.
• Experience in high-volume, hands-on foodservice operations.
• Must be experienced with computers.
• ServSafe Certified.

Responsibilities

• Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards.
• Complete and apply daily production worksheets and waste log sheets.
• Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices.
• Ensure the implementation of culinary standards, including recipe compliance and food quality.
• Forecast annual food and labor costs and supervise actual financial results.
• Foster strong client relationships to align our programs with their objectives, driving happiness and retention.

Skills

Computers experience

ServSafe Certified

Education

AS degree or equivalent

Job description

Chartwells Higher Ed seeks an Executive Chef II for the Residential Dining Hall at Florida Atlantic University in Boca Raton, FL. You will lead the culinary team, drive menu development, and manage budgeting, food costing, and staff training to deliver outstanding dining experiences on campus.

You will supervise chefs and cooks, ensure food quality and safety, and contribute to client satisfaction while fostering growth within a fast-paced on-site dining program.