REGIONAL CHEF CHARTWELLS HIGHER EDUCATION

A Fresh Approach To Great Results.

Compass Group, North America

Compass Group North America is the leader in contract foodservice and hospitality. By combining fresh ideas with the industrys greatest talent, we continue to set the standards for food and service excellence. Based in Charlotte NC, Compass Group North America is the leading foodservice and support services company with $9 billion in revenues in 2008. With 388,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of 11 billion in the year to September 30, 2008.

Fueling Bright Minds• One Bite at a Time

Chartwells Higher Education Dining Services brings fresh ideas and innovative dining concepts to college campuses across the country. Standing behind our tag line, Eat. Learn. Live, Chartwells Higher Education Dining Services believes that the dining experience is more than simply serving delicious food.  In fact, we believe that nourishing students is not only our business; it is our commitment to the communities in which we serve.  Chartwells is a diverse family of dedicated food and nutrition specialists serving the academic community.  We deliver customized solutions that benefit our client partners with innovative programs.

The opportunity for greatness is real at Chartwells Higher Education and throughout the Compass Group world. We foster development in a setting where mobility, teamwork, and communication flourish. We share ideas for new concepts and approaches to our work. In doing so, we make opportunity accessible- and realistic- for everyone. With pride, humor, and integrity we strive to make an impact- on our customers, clients, and each other.

Job Description

The position provides culinary and training support to Chartwells Higher Education colleges and universities and is responsible for the successful culinary operation under the direction of the Regional Vice President. Serves as the department head for culinary operations with duties that include the food production of students/faculty meals, guest/employee operations and catering functions. Supervises activities and directs training of chefs, cooks, and all food service workers. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods. Ensures that menus, production methods portions and service meet federal state and districts standards. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, food cost control, labor planning, employee training in cooking methods, presentation techniques, portion control, safety and sanitation. Active member of regional management team to develop and support initiatives that promote the regions goals and objectives.

Recipe to Succeed:

* Strong supervisory, leadership, hands-on management and coaching skills * Good communication skills both written and verbal * Ability to communicate on various levels to include management, departmental, customer and associate levels * Strong financial, budgetary, and food control practices * Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet * Working knowledge of menu programs * Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis * Ability to multi-task as well as stay on task and concentrate with constant interruptions * Knowledge of diet principles and safe and sanitary food handling principles

Necessary Ingredients:

* Culinary Degree preferred or equivalent years of experience and seven (7) years of culinary experience

* Minimum of five (5) years as an Executive Chef in a school setting * Prior supervision experience of production employees in a multi-site environment * Experience with training management and hourly associates * Extensive catering experience * Must be able to travel extensively throughout the region * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * ServSafe® Certified * Must be able to pass a criminal background check

Great People. Great Service. Great Results. At Compass Group, North America, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation and comprehensive benefits plan. If you• re looking for a career where you set the standard for personal advancement, then Compass Group, The North America is for you! Working together, we will continue to experience success as the industrys best.

Achieving leadership in the foodservice industry

Compass Group, North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V

Please refer to job code 262150 when responding to this ad.

Category:	Hospitality/Food Service
	> Chef
Location:	Baltimore, MD
County:	Baltimore City County
ZIP Code:	21201
Pay Rate:	Open
Job Terms:	full time
Company:	Compass Group North America
Phone:	email only please
Fax:	email only please