Executive Chef III - Campus Dining Leader

Compass Group USA; Lewiston (ID); On-site; USD 75,000 - 105,000; Full time

Benefits offered by this job

Medical insurance

Dental & Vision insurance

401K

PTO

Life Insurance/ AD

Job summary

Chartwells Higher Education seeks an Executive Chef III to lead a dynamic culinary operation in Lewiston, ID and surrounding campuses. The role focuses on quality, creativity, and guest satisfaction while directing food preparation per corporate programs and guidelines.

The role requires 3–5 years of progressive kitchen management, strong knowledge of food trends, and ServSafe certification is highly desirable. The position emphasizes team development and adherence to safety standards.

Qualifications

• A.S. or equivalent experience.
• Three to five years of progressive culinary/kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• High volume, complex foodservice operations experience - highly desirable.
• ServSafe certified – highly desirable.

Responsibilities

• Plans regular and modified menus according to established guidelines.
• Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Performs other duties as assigned.

Skills

Computer skills

Microsoft Office

Outlook

Email

Education

AS or equivalent experience

Job description

Chartwells Higher Education seeks an Executive Chef III to lead a dynamic culinary operation in Lewiston, ID and surrounding campuses. The role focuses on quality, creativity, and guest satisfaction while directing food preparation per corporate programs and guidelines.

The role requires 3–5 years of progressive kitchen management, strong knowledge of food trends, and ServSafe certification is highly desirable. The position emphasizes team development and adherence to safety standards.