- Health/Dental/Vision
- Paid Time Off
- 401(k), matched up to 4%
- Short- and Long-Term Disability
- Tuition Reimbursement
- Employee Referral Program
- Pet Insurance
- Discounts: Hotels, Travel, Tickets, Restaurants
- Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school.
- Design and plan diverse, nutritionally balanced menus, considering cost-efficiency and sustainability while meeting the preferences and needs of the university community.
- Provide culinary expertise and creative direction to the culinary team, maintaining high standards of food quality, presentation, and consistency.
- Recruit, train, and lead kitchen staff, fostering a culture of collaboration, growth, and excellence.
- Conduct regular performance evaluations and provide constructive feedback.
- Develop and manage culinary budgets, control food and labor costs, and minimize waste while maximizing operational efficiency and maintaining food quality.
- Oversee compliance with food safety regulations, sanitation guidelines, and organizational policies to ensure a safe and hygienic food preparation and service environment.
- Establish and maintain relationships with food suppliers and vendors, negotiate contracts, and coordinate procurement for quality ingredients and supplies.
- Stay informed about culinary trends, emerging dining preferences, and sustainability practices to integrate new ideas into the menu and service, enhancing the dining experience.
- Culinary degree from an accredited institution and relevant professional certifications.
- Proven experience as an Executive Chef or in a high-level culinary leadership role.
- Comprehensive knowledge of culinary techniques, menu development, and food safety standards.
- Experience with higher level education food service and dining facility it preferred.
- Exceptional leadership, communication, and organizational skills.
- Ability to work effectively in a fast-paced environment and manage a diverse culinary team.
- Proficient computer skills, including culinary software and Microsoft Office Suite.
- Purpose
- Give back to our communities
- Celebrate diversity
- People
- Do the right thing
- Treat people the way you want to be treated
- Always do your best
- Be accountable for our actions
- Performance
- Serve the highest quality food
- Provide world-class service
- Maintain flexibility to better serve our clients
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Executive Chef- Coppin State University - Baltimore, United States - Thompson Hospitality
Description
Overview:
The Executive Chef at Coppin State University's Dining Facility holds a pivotal role in leading the culinary operations. This position involves overseeing menu creation, food preparation, staff management, budgeting, and ensuring compliance with food safety standards. The Executive Chef plays a key role in providing a high-quality dining experience for students, faculty, and staff.
Competitive Benefits:
Who We Are:
Coppin State University is a historically Black university situated in Baltimore, Maryland, USA. Founded in 1900, it has a strong commitment to providing access to quality higher education for African American students. Coppin State offers a diverse range of undergraduate and graduate programs, with a focus on promoting academic achievement and community engagement.
Thompson Hospitality is the nations largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do:
We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
