Executive Chef II

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Base pay range: $80,000.00/yr - $85,000.00/yr.

$80,000 - $85,000.

Other forms of compensation:
Full Benefits, 401K, and PTO.

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.

We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you.

Job Summary

We are pleased to continue our culinary growth at Miami University in Oxford, Ohio. Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II. You will be a lead culinarian within our dining programs. 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 supervising 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 expertly and make an immediate impact in our culinary landscape!

• 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.
• Enforce federal, state, and local health and sanitation regulations and department procedures.
• 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 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.

• A.S. degree or equivalent experience.
• Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training.
• Experience in high‑volume, hands‑on food service operations.
• Must be experienced with computers.
• Serv Safe® 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.

Seniority level:
Mid‑Senior level.

Employment type:

Full‑time. Job function:
Management and Manufacturing. Industries:
Food and Beverage Services.