CATERING EXECUTIVE CHEF- Texas State University- San Marcos, TX

Chartwells Higher Education is seeking an energetic and growth minded CATERING Executive Chef on the campus of TEXAS STATE UNIVERSITY! Our Catering Executive Chefwill be responsible for developing and executing catering culinary solutions to meet our customer needs.

Working as theCATERING Executive Chef, you will be responsible for overseeing 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 culinary programs and guidelines.

Chartwells is the exclusive caterer for key campus venues including the Commons Cafeteria, The Den, Harris Cafeteria, J.C.Kellam Lounge & 11th Floor, Jones Dining Center & Diner, UAC Cafe, and The Lair kitchens. Chartwells offer caters for HOME football games in the club area and premium suites! We want to set a tone for the club level and show off that Bobcat spirit for our biggest fans! We also want to show off the fresh food and use ingredients that are in season. Chartwells has enhanced clublevel dining by tailoring menus to the Bobcats' opponent and their regional cuisine, such as Caribbean jerk pork, coconut rice and key lime pie. When hosting Houston Baptist, we featured barbecue chicken, mac and cheese, Southern baked beans, coleslaw, and banana pudding.

Key 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

Preferred Qualifications:

• A.S. or equivalent experience
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
• Extensive catering experience a plus
• High volume, complex foodservice operations experience - highly desirable
• Institutional and batch cooking experiences
• 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 Power Point), Outlook, E-mail and the Internet
• Must be willing to participate in client satisfaction programs/activities
• ServSafe certified - highly desirable