As a Chef with Chartwells at Midwestern University in Glendale, you will ensure client and customer service satisfaction is attained by providing culinary resources and support. You may be responsible for managing the departments scheduling, discipline, and/or hiring.

 

The AZ Café at Midwestern Universit, located in Barrel II, is a welcoming spot to grab a meal, enjoy a break between classes, or catch up with colleagues. Guests can choose from a delicious variety of hot entrées, breakfast favorites, homemade soups, and convenient grab-and-go selections, all crafted to provide fresh and satisfying options throughout the day. Our facility uses a wood fired pizza oven, a large grill and offers a soup de jour daily, as well as a wok station.

This is an exciting opportunity for an energetic, entrepreneurial Culinary professional to join a beautiful campus in AZ. We offer covered parking and mostly M-F work schedule.

 

Essential Duties and Responsibilities:

 

  • Provides frontline culinary resources and support.
  • Plans, coordinates, and executes all aspects of culinary operations, including food preparation, and presentation.
  • Oversee catering events from initial planning stages to execution, ensuring high-quality food and service delivery.-Manage kitchen staff, including scheduling, training, and performance evaluations, to maintain a cohesive and efficient team.
  • Assists with food cost control, menu planning, purchasing, and ensures food quality guidelines are followed.
  • Rolls out new culinary programs in conjunction with marketing and culinary team.
  • Ensure compliance with health and safety regulations and uphold cleanliness standards in the kitchen and food preparation areas.
  • Maintains inventory levels, order supplies, and monitor food costs to optimize profitability.
  • Assists with managing cost controls and control expenditures for the account.
  • Collaborates with other departments to meet customer needs and exceed expectations.
  • Performs other duties as assigned.

 

Qualifications:

 

  • 1 to 3 years of culinary management experience.
  • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
  • Hands-on chef experience is required.
  • Extensive catering experience is preferred.
  • High volume batch cooking and complex food service operations experience is preferred.
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
  • ServSafe Certification is preferred.
  • Computer skills and knowledge of MS Office products including Excel.
  • Associate’s degree in Culinary Arts is preferred.