Join Chartwells as we launch a new account at the University of Wisconsin - Whitewater!

Working as an Executive Chef II, you will be responsible for leading all aspects of the 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 an energetic, entrepreneurial Culinary professional to join a national leader in foods service.

We offer free delicious meals during your shift, long-term growth with a stable market leader, and a full benefits package. Our benefits package includes the best in class health, vision, dental plans along with 401K matching, short and long term disability, life insurance, Flexible Spending Accounts, Employee Assistance Programs including wellness and legal support. We also offer paid time off and paid holidays.

Key Responsibilities

• Plans regular and modified menus according to established guidelines
• Follows standardized recipes, portioning and presentation standards. Tastes completed meals to ensure quality.
• Completes and uses daily production worksheets and waste log sheets.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Chartwells 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
• Follows 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
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• High volume, complex foodservice operations experience - highly desirable
• 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 - highly desirable