Executive Chef III - Campus Dining Leader

Compass Group USA; Hamden (CT); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

PTO

Job summary

Compass Group USA, via Chartwells Higher Education, seeks an Executive Chef II for Quinnipiac University - York Hill Campus in Hamden, CT. Lead culinary strategy, menu development, and budgeting for campus dining programs. You will train staff, ensure quality, and drive client satisfaction.

Ideal candidates bring 3+ years of kitchen management, strong computer skills, and ServSafe certification; this is a high-volume operation with growth potential in a dynamic university setting.

Qualifications

• AS degree or equivalent experience.
• 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, follow standardized recipes, portioning and presentation standards.
• Complete and apply daily production worksheets and waste log sheets.
• Supervise and train chefs, cooks and other team members on food preparation/presentation, safe food handling, operation of equipment, food safety and sanitation.
• Ensure the implementation of culinary standards, including recipe compliance and food quality.
• Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed.
• Follow health and sanitation regulations and department procedures, evidenced by audits by local health departments and third-party entities.

Skills

Kitchen management

High-volume operations

Computer proficiency

ServSafe Certified

Education

AS degree or equivalent experience

Job description

Compass Group USA, via Chartwells Higher Education, seeks an Executive Chef II for Quinnipiac University - York Hill Campus in Hamden, CT. Lead culinary strategy, menu development, and budgeting for campus dining programs. You will train staff, ensure quality, and drive client satisfaction.

Ideal candidates bring 3+ years of kitchen management, strong computer skills, and ServSafe certification; this is a high-volume operation with growth potential in a dynamic university setting.