Executive Chef III: Lead Campus Dining Operations

Compass Group USA; Lewiston (ID); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Chartwells Higher Education is hiring a kitchen/operations leader to oversee daily kitchen activities and ensure meals meet corporate guidelines. You will direct meal prep, plan menus, and train staff to uphold safety and quality standards.

Ideal candidates bring 3–5 years of progressive kitchen management, strong knowledge of food safety, and experience with high-volume operations. The role emphasizes sanitation, cost controls, and team leadership.

Qualifications

• A.S. or equivalent education or experience.
• 3–5 years of kitchen/culinary management experience.
• Knowledge of food cost controls, sanitation, and presentation.

Responsibilities

• Oversee kitchen operations and direct meal preparation per corporate programs.
• Plan regular and modified menus according to guidelines.
• Train kitchen staff in food preparation, safety, and sanitation.
• Establish cleaning/maintenance schedules for equipment and areas.
• Maintain inventory within guidelines and ensure product availability.
• Ensure compliance with health and sanitation regulations.
• Perform other duties as assigned.

Skills

Culinary/kitchen management

Menu planning

Food safety

Staff training

PC skills

Education

AS or equivalent experience

Tools

Microsoft Office

Job description

Chartwells Higher Education is hiring a kitchen/operations leader to oversee daily kitchen activities and ensure meals meet corporate guidelines. You will direct meal prep, plan menus, and train staff to uphold safety and quality standards.

Ideal candidates bring 3–5 years of progressive kitchen management, strong knowledge of food safety, and experience with high-volume operations. The role emphasizes sanitation, cost controls, and team leadership.