CATERING EXECUTIVE CHEF - University of Pittsburgh - Pittsburgh, PA

$$ Competitive Salary and great benefits (401K match, holiday pay, PTO, Medical, Dental and Vision plans, LTD), plus FREE meals and FREE parking!

Chartwells Higher Ed is seeking a CATERING Executive Chef on the campus of the University of Pittsburgh! You will be responsible for overseeing catering and culinary 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.

This includes adhering to contract guidelines, the Health Department's regulations, company standards, and expectations of food quality, freshness, and presentation. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact on our food service operations.

The University of Pittsburgh (PITT) campus is known for its hilly terrain, which is quite prominent in the surrounding areas of the university. The campus itself is located in the Oakland neighborhood of Pittsburgh, and it sits on several elevated areas, but the views and the scenic charm of the city are definitely incredible. The University of Pittsburgh hosts approximately $5 million in catering events annually. This includes high volume coffee, continental breakfast, box lunch in addition to high end 500 person buffet and plated events.

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