Remote Culinary Strategist for Higher Ed Programs

Chartwells Higher Education Dining Services; Charlotte (NC); On-site; USD 105,000 - 115,000; Full time

Benefits offered by this job

Medical

Dental

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

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Chartwells Higher Education Dining Services is seeking a Culinary Consultant to lead culinary operations remotely across the Western and Central US. You will assess, train, and implement action plans with onsite leaders to improve efficiency, costs, and margins while guiding menu development and best practices.

The role requires a strong culinary background, multi‑unit experience, and ability to travel up to 65% annually; a culinary degree is preferred, with MS Office proficiency expected.

Qualifications

• Three plus years of progressive culinary or kitchen management experience, depending upon formal degree or training.
• Culinary degree preferred; Bachelor's Degree in Food Services Technology/Management/or related field preferred but not required.
• Strong culinary background and/or operational background preferred in multi‑unit management with large volumes.
• Menu development and/or training experience is a plus.
• Demonstrated experience as a solution provider and problem solver.
• Strong organizational skills needed to manage multiple projects.
• Excellent professional presentation and interpersonal skills combined with outstanding verbal and written communication skills.
• Ability to work in groups as well as individually while holding multiple stakeholders accountable to outcomes.
• Proven ability to multi‑task within concurrent projects with quick deadlines.
• Proficient in Microsoft Office (Word, Excel, PowerPoint, Access).
• Ability to travel up to 65% annually.

Responsibilities

• Work closely with onsite leaders to drive account success through partnership on all aspects of culinary operations with analysis during onsite visits, operational insights for greater efficiency and remote coaching and solutioning.
• Provide kitchen/operations assessment for account by collaborating with team members to build action plans and training to address short and long‑term goals.
• Collaborate, identify and recommend areas of continuous improvement for products, processes, and procedures in menu development and delivery for account.
• Provide and deliver conclusions from culinary assessment to assist and implement account’s business goals.
• Demonstrate potential solutions including culinary, ideation, multi‑task preparation, waste reduction, and presentation of product.
• Collaborate with regional chefs to verify strategic purchasing goals are being met.
• Provide reporting to measure impact of culinary activities for tracking, key performance indicators, and account review.
• Serve as product knowledge expert for support and training staff in on new initiatives and skill enhancement.
• Support culinary activities at new account openings.
• Promote process improvements, service enhancements, and solutions within account.
• Actively pursue continuous learning of industry knowledge to ensure selection and delivery of best insights for account.

Skills

Culinary management experience

Menu development

Training experience

Multi‑unit management

Travel willingness

Education

Culinary degree preferred

Bachelor's Degree in Food Services Technology/Management

Tools

Microsoft Office

Job description

Chartwells Higher Education Dining Services is seeking a Culinary Consultant to lead culinary operations remotely across the Western and Central US. You will assess, train, and implement action plans with onsite leaders to improve efficiency, costs, and margins while guiding menu development and best practices.

The role requires a strong culinary background, multi‑unit experience, and ability to travel up to 65% annually; a culinary degree is preferred, with MS Office proficiency expected.