EXECUTIVE CHEF II - RESIDENTIAL DINING - UNIVERSITY OF MARYLAND BALTIMORE COUNTY

Location: UNIVERSITY OF MARYLAND BALTIMORE COUNTY Salary: $75,000 - $90,000 Other Forms of Compensation: Medical, Dental, Vision, 401k, 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 want 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 Do you enjoy crafting and implementing innovative culinary solutions for customers? We are currently seeking an Executive Chef II – Residential Dining at the University of Maryland Baltimore County in Baltimore, MD. You will be a lead culinarian within our dining programs and a key leader in menu development and preparation. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. Key Responsibilities Plan regular and modified menus according to established guidelines, following 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. Qualifications 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 foodservice operations. Must be experienced with computers. ServSafe® Certified. Benefits Medical Dental Vision Life Insurance / AD 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 Applications are accepted on an ongoing basis. Certain positions may require Florida Level 2 background screening. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. #J-18808-Ljbffr