EXECUTIVE CHEF - NORTHEASTERN UNIVERSITY - BOSTON, MA

At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success.

About the role

We are currently seeking an Executive Chef at Northeastern University in Boston, MA. You will be the lead culinarian within our dining programs and catering. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells' rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape.

Responsibilities

• Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards.
• Complete and implement daily production worksheets and waste log sheets.
• Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices.
• 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 federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities.
• Forecast annual food and labor costs and monitor actual financial results.
• Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations.

Qualifications

• A.S. degree or equivalent experience.
• Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
• Experience in high-volume, hands-on foodservice operations.
• Must be experienced with computers.
• ServSafe® Certified.

Pay

$110,000 - $120,000

Benefits

• Medical
• Dental
• Vision
• Life Insurance / AD&D
• Disability Insurance
• Retirement Plan
• Paid Time Off
• Holiday Time Off (varies by site/state)
• 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