Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II at University of South Florida - St Petersburg Campus in St Petersburg, FL. You will be a lead culinarian within our dining programs. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape!

Why University of South Florida St. Petersburg?
🎓 A nationally recognized public research university campus located on a beautiful waterfront in downtown St. Petersburg, offering the best of a large university with a close-knit learning environment.
🔬 Part of the University of South Florida system, a leading research institution with more than $750 million in annual research funding and extensive hands-on learning opportunities.
🌊 A unique waterfront campus that fosters innovation, collaboration, and experiential learning in the heart of Tampa Bay.

Why St. Petersburg, FL?
☀️ Known as the "Sunshine City," St. Petersburg offers year-round warm weather, beautiful waterfront views, and easy access to world-famous Gulf Coast beaches.
🚴 Abundant outdoor recreation opportunities, including waterfront parks, boating, kayaking, biking trails, and nature preserves.
🍽️ A dynamic downtown filled with locally owned restaurants, breweries, entertainment venues, and a growing innovation and business community.

Key Responsibilities

• Plan regular and modified menus according to established guidelines, follows 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.

Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at USF St Pete!