CAMPUS EXECUTIVE CHEF -Westminster College -FULTON, MO

Pay Grade: 13 | Reports To: Director Dining Services | Salary: $70,000–$80,000 | Other forms of compensation: relocation assistance

About the Role

We are hiring an energetic and growth-minded Campus Executive Chef with Fresh Ideas on the campus of Westminster College. In this key leadership role, you will oversee kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a culinarian seeking great work/life balance working for the world's largest contract food services provider (Compass Group).

Fulton is a quiet town with a population of around 13,000 that is home to both Westminster College and William Woods University. It has local cafes, restaurants, and shops but still maintains a cozy, laid-back feel. Fulton offers a delightful and diverse food scene that reflects its rich history and vibrant community. Whether you're in the mood for a hearty steak, authentic international flavors, or a sweet treat, there's something to satisfy every palate. Fulton is known for the National Churchill Museum, located on the Westminster College campus. It's also home to the Brick District, where you can enjoy quaint shopping and dining experiences. The area surrounding Fulton offers opportunities for outdoor activities like hiking, biking, and exploring nearby parks and trails. The Katy Trail State Park, a popular spot for biking, is close by. If you’re up for a road trip, Columbia and Jefferson City are just short drives away.

Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning, and presentation standards
• Completes and utilizes daily production worksheets and waste log sheets
• Tastes completed meals to ensure quality
• Trains kitchen staff in food preparation, safe handling, 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
• Ensures that kitchen staff follows and completes schedules as assigned
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate

Qualifications

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, preferably in a university/college setting
• Extensive catering experience a plus
• High volume, complex foodservice operations experience – highly desirable
• Institutional and batch cooking experience
• Hands-on chef experience a must
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Must be experienced with computers; to include Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
• ServSafe certified

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)