Regional/National Chef of the Year

Overview

The Chartwells Chef of the Year Award in the 2014/2015 Be-A-Star program was established in 2010 to recognize and pay tribute to our associates who exemplify superior culinary expertise and dedication within the college foodservice arena. Receiving this honor recognizes our culinary professionals for industry related and personal achievements following Chartwells’ philosophy, Vision & Values and Management & Performance objectives. Chartwells most celebrated culinarians will be recognized for their efforts that promote and elevate campus foodservice by providing the healthiest dining choices, fostering team development and improving business efficiencies and performance that increase financial growth within eco-friendly operations. The Chef of the Year must possess the highest culinary standards, superior culinary skills, proven business knowledge, professionalism and demonstrated leadership as a champion in the industry. Thank you for completing this form and taking the time to share the triumphs of your culinarian.

Eligibility/Nomination/Submission

·  All chefs, sous chefs and production managers are eligible as follows:

a.  Associate must be employed by Chartwells Higher Education Dining Services and active participant in the Be-A-Star program to be eligible.

b.  Associate must be nominated by their Director of Dining Services, Resident District Manager, Regional Culinary Director, District Manager or Regional Director.

c.  Associate must assist with completing this submission form to the best of his/her ability and provide supporting evidence such as photos, videos and testimonials for consideration.

Judging Criteria

·  The unit, nominee and culinary team must be fully engaged and participating in the Be-A-Star program.

·  Unit size and associate scope of responsibilities are understood by the judges. Judging criteria will focus on the successes and innovations by nominated culinarians and their teams at their specific unit or region that sets them apart from their peers.

·  The nomination form must be completed in its entirety with supporting evidence.

·  Quality Assurance and food safety standards and compliance are critical to successful operations. The nominee and unit must ensure the account passed all third party audits and area health inspections with zero violations, maintain all up-to-date training, certification and documentation.

·  All overall company unit compliance targets will be reviewed including risk management/safety, Foodbuy/food cost, and labor optimization, for example.

·  Go above and beyond by providing evidence of associate’s efforts that contributed toward enhancing the region/unit/associate Diversity & Inclusion culture including involvement with Five Jewel and Compass in the Community submissions.

Recognition/Award

·  Each region, including the Regional Culinary Director, will choose one Regional Chef of the Year based on how well the nominee met all of the criteria and provided evidence showing that he/she went above and beyond his daily responsibilities in support of students, clients, community and Chartwells’ business, team and teammates.

·  Each region will recognize one Regional Chef of the Year at a regional Be-A-Star event to be determined by the Regional Vice President.

·  One National Chef of the Year will be chosen by a panel of judges, including the Chartwells Higher Education Vice President of Culinary Innovations, from the final regional winning submissions. The National Chef of the Year will be recognized at a Chartwells or Be-A-Star event and receive a custom award.

Regional/National Chef of the Year Nomination Form
Culinary Associate Name: / # of years with Chartwells/Compass:
Title/Position: / Culinary Associate Email Address:
Unit Name and Region: / Unit Cost Center #:
Unit Address:
Director of Dining Services: / District Manager: / Regional Culinary Director:
Chef coat size/gender: / Chef pant size/gender: / Chef shoe size/gender: / Chef hat
size/gender:
Submission Form Instructions

·  The chef, sous chef, production manager and nominating representative must complete this submission form containing the established criteria for the 2014/2015 award.

·  Use as much space as needed on the form / Word document. Bullet points would be acceptable where appropriate.

·  No other forms will be accepted and submissions must be legible. Electronic submissions or CD/memory stick submissions are acceptable.

·  Include and attach as much supporting information as possible to convince judges why the nominee deserves recognition as the Chartwells Regional/National Chef of the Year.

·  Provide photos, short videos, testimonials, press or published works (for example) as supporting evidence.

·  A photo of the nominee in chef attire suitable for publication must be submitted with the submission form. (High resolution photos, minimum 300 dpi and saved as a .tiff, .eps or .jpg.) Unit’s dining logo .jpg also required with submission.

·  Save form and submit to your regional Be-A-Star Champion with supporting evidence before May 1, 2015. No exceptions. Save completed form and upload to Star Claims page of the Be-A-Star website: beastar.compass-usa.com.

In the space below explain how your culinarian triumphed based on Chef of the Year and Management and Performance requirements. Your culinary audit will be reviewed in addition to other compliance standards in addition to the evidence provided below.
1. Explain how the culinarian came into his current position. List job responsibilities, career highlights, training, memberships, awards/greatest work accomplishments, serving dignitaries/celebrities, all accolades.
2.  Explain new innovations your culinarian implemented on campus that drove satisfaction and assisted guests with any dining needs, nutrition, dietary or food allergy/sensitivity concerns for example.
3.  Explain how your culinarian provided mentoring, enhanced team training implementation and inspired culinary team members. Include embracing Diversity and Inclusion, volunteer or community work, and YouFirst moments.
4.  Explain how your culinarian is great at implementing practices that reduce food costs and increase efficiency for financially responsible programs for clients in addition to new sustainability practices.
5.  Explain how your culinarian contributed to any Management and Performance strategy objectives including increasing revenue or cost savings in all areas of his/her responsibilities including catering/retail, meal plan sales, etc.
6.  Provide your culinarian’s most successful dish or culinary innovation, include the recipe, nutrition explanation, and photo.
7.  Provide teammate, guest/student, client compliments and testimonials for your culinarian.
8.  Explain how your culinarian went above and beyond Chartwells and Compass Group culinary and business initiatives not mentioned here.

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