HEAD CHEF - Campus Dining - University of Mary -Bismarck, ND

Chartwells Higher Education (a division of Compass Group) is currently seeking a Head Chef at the University of Mary in Bismarck, ND. You will be a lead culinarian within our campus dining programs. In this key leadership role on our food service team you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth.

Bismarck is known for its beautiful natural surroundings. Living near the University of Mary means you'll have access to parks, hiking trails, and the Missouri River. The university itself has a scenic campus with views of the river, and residents often take advantage of outdoor activities such as fishing, boating, and hiking. The Bismarck Farmers Market is a great place to get fresh, locally-grown produce and artisanal products. The market runs from May through October, offering fresh fruit, vegetables, and homemade goods. It's an excellent way to connect with local food producers and discover fresh ingredients. Bismarck offers a surprisingly varied food scene for a city its size. Whether you're craving comfort food, international flavors, or a healthy bite, there are plenty of options to explore. The city's local flavor is definitely reflected in the community's support for small, family-owned restaurants and fresh, local ingredients. It's an easy place to find a meal to suit your mood, whether it's a casual lunch or a more upscale dinner.

With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape!

Key Responsibilities

• Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards.
• Complete and apply 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.
• Lead 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.
• Enforce federal, state, and local health and sanitation regulations and department procedures.
• Forecast annual food and labor costs and supervise actual financial results.
• Foster strong client relationships to align our programs with their objectives, driving happiness and retention.
• Perform other duties as assigned to support the efficient functioning of dining service operations.
  

Qualifications

• A.S. degree or equivalent experience.
• Three or more years of progressive culinary or kitchen management experience in CONTRACT food service, preferably Campus Dining.
• Experience in high-volume, hands-on foodservice operations.
• Savvy computer skills (email, PPT, excel, ordering applications, budgeting applications, nutrition applications)
• ServSafe(R) Certified
  

Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of Mary.