EXECUTIVE CHEF II - WILDCAT COAL LODGE - UNIVERSITY OF KY - LEXINGTON

Job Summary

Join Compass Group North America — Be Part of a Transformational Partnership!

 

Compass Group is proud to announce an exciting new partnership with the University of Kentucky (UK), launching July 2026—and we’re looking for talented individuals to help bring this innovative, integrated services model to life.

 

This long-term collaboration reflects a bold vision to align and strengthen services across UK’s campus, healthcare system, and athletics programs. By bringing together foodservice, hospitality, facilities management, and healthcare support, we are building a more connected and dynamic environment that enhances the experience for students, staff, patients, and the broader community.

 

If you’re passionate about innovation, service excellence, and being part of something bigger, we invite you to explore career opportunities with Compass at the University of Kentucky.

 

Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking an Executive Chef II at the Wildcat Coall Lodge. 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!  

 

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.