We are hiring a CAMPUS EXECUTIVE CHEF as the lead culinarian at Harris Stowe State University. This key leadership position with FRESH IDEAS (a Compass Group company) is directly responsible for the successful culinary operations of Campus Dining Services at Harris Stowe State University. The F&B team ensures client, customer service/satisfaction with efficient cost-effective management that both meets and exceeds stated expectations. They are responsible for all foodservice-related activities across campus dining.

Living near HSSU in St. Louis offers a unique urban experience characterized by a blend of student life, historical significance, and ongoing community development. The Brickline Greenway, a 14-mile urban trail that connects various neighborhoods and cultural sites. A recent extension links HSSU to CITYPARK, enhancing recreational and commuting options for residents. HSSU is a public historically Black university offering programs in education, business, and arts & sciences. Whether you're in the mood for a hearty meal, a quick snack, or a place to relax with a cup of coffee, the area surrounding HSSU has a plethora of dining options to explore. Located a few miles east of campus, the Delmar Loop is an entertainment and cultural district offering a wide array of dining establishments. From international cuisines to local favorites, there's something for everyone in this lively area. A short drive from HSSU, Soulard Farmers Market is one of the oldest public markets in the U.S.

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
• Minimum of three to five 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
• ServSafe certified - highly desirable