Campus Executive Chef- University of Texas Permian Basin- Odessa, TX

Job Summary

$ SIGN ON BONUS and Relocation!

We offer a competitive salary, great benefits, paid time off, free meals, 401K Match, Employee Assistance Program, free parking and MUCH MORE!

Chartwells Higher Education is seeking a dynamic CAMPUS DINING Executive Chef to join our team at The University of Texas Permian Basin in Odessa, TX. In this role, you’ll lead the Culinary Department, supporting the preparation and cooking of exceptional food, and driving the success of our campus dining program.  The Campus Executive Chef will oversee all culinary operations, including menu development and food preparation. You will supervise hourly associates, manage cost controls, and collaborate on new culinary programs to ensure excellence in food quality and customer satisfaction. This role is perfect for a forward-thinking individual passionate about delivering exceptional dining experiences.

Odessa, Texas residents are generally considered friendly and welcoming, and the community has a reputation for strong Texas hospitality. Many residents bond through local events and regional traditions, such as seasonal fairs, concerts, and rodeos. Organizations like the Black Cultural Council of Odessa and the 432 Run Crew also contribute to a strong sense of community. With more than 260 sunny days a year, there are plenty of opportunities for outdoor fun. Attractions at the Odessa Meteor Crater and nearby Monahans Sandhills State Park offer unique excursions.  Odessa's culinary scene, while known for Tex-Mex and classic American steakhouse fare, offers a surprisingly diverse and evolving selection of restaurants, from elevated fusion to local food trucks.  Odessa's dining culture leans toward the rich, savory flavors associated with classic Texas cuisine, however, local chefs and entrepreneurs are adding modern twists and new concepts to the scene. 

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
Extensive catering experience
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
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