Executive Chef III | Bobcat Den — Campus Dining Leader

Chartwells Higher Education Dining Services; Hamden (CT); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Paid Time Off

Life Insurance/ AD

Disability Insurance

Retirement Plan

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Education is seeking an Executive Chef III for Bobcat Den at Quinnipiac University in Hamden, CT. You will lead culinary operations, drive menu development, and manage budgeting and food costing to ensure client satisfaction.

You will supervise a team, train staff in food safety and presentation, and align programs with campus objectives. This late-night role offers growth within a rapidly expanding dining program.

Qualifications

• A.S. degree or equivalent experience.
• Three or more years of progressive culinary or kitchen management experience.
• High-volume, hands-on foodservice operations experience.
• Proficient with computers.
• ServSafe® Certified.

Responsibilities

• Plan regular and modified menus following guidelines and recipes.
• Complete and apply daily production worksheets and waste logs.
• Supervise and train chefs, cooks and team members in food prep and safety.
• Ensure culinary standards, recipe compliance, and food quality.
• Manage inventory and ensure product availability per guidelines.
• Adhere to health regulations and conduct audits with health departments.

Skills

Culinary leadership

Menu development

Budgeting

Food safety

Computer literacy

ServSafe Certified

Education

A.S. degree or equivalent experience

Tools

None

Job description

Chartwells Higher Education is seeking an Executive Chef III for Bobcat Den at Quinnipiac University in Hamden, CT. You will lead culinary operations, drive menu development, and manage budgeting and food costing to ensure client satisfaction.

You will supervise a team, train staff in food safety and presentation, and align programs with campus objectives. This late-night role offers growth within a rapidly expanding dining program.