2013/2014

Chartwells Higher Education Dining Services

Regional and National Chef of the Year

Nomination Form

SUBMISSIONS DUE TO CORPORATE

BE-A-STAR JUDGING COMMITTEE

JUNE 20TH 2014

Contacts:

Regional Be-A-Star Champions

Corporate Be-A-Star Committee Member:

Click here to visit the Be-A-Star website.

Click here to open the 2013/2014 Be-A-Star program PDF.

Save completed form and upload to Star Claims page of the Be-A-Star website:

2013/2014 Chartwells Higher EducationChef of the YearNomination Form

Overview

The Chartwells Chef of the Year Award in the 2013/2014 Be-A-Star programwas 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 Eat.Learn.Live. philosophy,our Vision & Values and Management & Performance objectives. Chartwells most celebrated culinarians will be recognized for their efforts that promote and elevate campus foodservice by providingthe healthiestdining 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.

Eligibility / Nomination / Submission Overview

  • All chefs, sous chefs and production managers are eligible as follows:
  • Associate must be employed by Chartwells Higher Education Dining Services and active participants in the Be-A-Star program are eligible.
  • Associate mustbe nominated by their Director of Dining Services, Resident District Manager, District Manager or Regional Director.
  • Associate mustassist with completing this submission form to the best of their 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 regionthat sets them apart from their peers.
  • The nomination form must be completed in its entirety with supporting evidence.
  • Much of the judging criteria can already be measured at the unit level and results will be reviewed accordingly as identified in the submission form.

Recognition / Award

  • Each region will choose one Regional Chef of the Year based on how well the nominee met all of the criteria. 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 and Be-A-Star committee.
  • One National Chef of the Year will be chosen by a panel of judges from the final regional winning submission. The National Chef of the Year will be recognized at a Chartwells or Be-A-Star event and receive a custom award.

Culinary Associate Nominee Information
Culinary Associate Name: / # of years with Chartwells/Compass:
Title / Position: / Culinary Associate Email Address:
Unit Name and/or Region: / Unit Cost Center #:
Unit Address:
Director of Dining Services: / District Manager: / Region:
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 andnominating representative must complete this submission form containing the established criteria for the 2013/2014 award.
  • Nominees and culinary teams must be fully engaged with the Be-A-Star program. Supporting evidence in the submission should reflect their participation.
  • 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 submissionsare 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. Compass Group may use video at the national celebration for the National Chef of the Year Winner.
  • 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 Championwith supporting evidence before June 20, 2014.No exceptions.

Developing Our Great People / Embracing Diversity & Inclusion
Applicants should review Chartwells’ MAP Strategy components provided before each question throughout this document to assist with answers.

Tell us about the nominee’s culinary career:

1. Explain how the culinary associate came into their current position.
- List job responsibilities.
- Include career highlights with Chartwells/Compass Group.
2. Explain why the culinary associate chose to work at Chartwells.
- What attracted him/her to the position?
3.List associate’s culinary background and training.
- Military, culinary school, hands-on/self-taught, Chartwells/Compass Group training.
- Apprenticeship, association memberships, resume highlights.
4. What were the biggest accomplishments relating to their culinary career?
- List and provide evidence of achievements, awards, scholarships and accolades received.
- Include any unit, regional or national corporate recognition, internal/external press or published works.
5. List and explain involvement in any culinary competitions/demonstrations or other special events in which they participated in or volunteered on or off campus.
- Include serving dignitaries, celebrities, charities, or disaster assistance, etc.
6. Tell us about the nominee’s most unique, favorite dish or most successful recipethat was popular with students/customers. Provide the recipe, description and photo. Authenticity, sourcing, seasonality, health/nutrition value, and customer feedback will be reviewed.
7. Is the nominee at a Centers for Excellence or Pulse on Dining account?
8. Tell us about the nominee’s involvement with mentoring, training, inspiring,and embracingdiversity and inclusion at the unitand developing the culinary team.
9. Involvement in the Be-A-Star Diversity achievement, President’s 5 Jewel Award and Compass in the Community program and awards is encouraged. Include submissions with this form.
10. Nominee and culinary team participation in all relevant CHAT/all training and sign-up schedules will be reviewed.
11. Be-A-Star culinary associate recognition submissions during the current program will be reviewed.
Safety, Health & Environment First - Health, Wellness and Nutrition
Risk Management:
Quality Assurance and food safety are critical within the foodservice industry where matters could compromise the integrity of the business and the wellbeing of our associates and guests. The nominee must maintain Compass Group Quality Assurance/Food Safety Standards, pass third party audits, consistently pass health inspections with zero violations and maintain all up-to-date training, certification and documentation.
Provide photos, short videos, client/guest/student testimonials, press or published works, website links, social media links as supporting evidence. Provide evidence from your Be-A-Star Star program submissions if applicable.

Any infraction disqualifies the unit for consideration for Regional Chef of the Year.

1. Was your unit cited for any failed health inspections during the 2013/2014 Be-A-Star program?
2. What is your unit’s safety rating per Compass Group’s rating system? Your team/unit must have maintained a 100% accident free zone and rated silver or gold level.
3. Has your unit developed any unique and successful safety innovations outside of Compass Group standards?
Balanced U: Chartwells’ award winning health, wellness and sustainability platform.

All Chartwells’ resident and retail accounts should have Balanced U implemented at each location. Manager Guides, required training and resource links can be found on MyCompass. For any questions not covered in the support guides, contact .
Sustainability, Food Allergies, Associate Health & Wellness
4 A-B-C-D-E-F. How has your unit and team improved dining services, made a measurable impact on the environment, provided healthier dining options, or supported associate health relating to each Balanced U component listed below based on any new innovations implemented at your unit?
Please do not provide corporate marketing materials or lists of our programs provided to your unit since this does not reflect an original unit innovation. An acceptable submission would include your enhancement to a program, platform or idea that was proven to be successful at the account.
List any awards, student/client/community testimonials, provide photos, video, press clippings. Do not just list what your team does, but explain the success, guest satisfaction, cost savings, profit, etc. that your innovations provided. Use as much space needed and provide attachments for the Eat Green, Run Green, Return Green and Build Green components below.
Eat Green components:cage free eggs, sustainable seafood, reduced antibiotic fowl, rBGH free dairy, use of organics, Fair-Trade products, Eat Local and Waistless campaigns.
4-A. Chartwells supports ethical eating through partnerships with organizations that provide sustainably sourced products. What has your unit contributed toward this initiative?
Do not just list what products your unit serves, but explain the student reaction with documented guest satisfaction, cost savings, profit, or what your unique Eat Green innovations provided.
Unit Answer:
Run Green components: Trim Trax, trayless dining, Project Clean Plate.
4-B. Chartwells follows socially responsible business practices by running environmentally friendly programs that manage food waste. What impact has your unit had with regards to this component?What were your Carbon Foodprint Dashboard results if you used the program?
Do not just list what programs your unit follows, but explain the success, guest satisfaction, cost savings or profit for example that your unit realized by implementing unique Run Green practices.
Unit Answer:
Return Green components: composting & recycling, other.
4-C. Chartwells follows Environmental Policy Guidelines and Standards for waste reduction, recycling, water and energy conservation. What do you do at your unit beyond these basics?
Provide any unique practices that minimized the environmental impact of your business at your account. Did it reduce costs or win any awards?
Unit Answer:
Build Green components: Third party green/sustainable ratings and affiliations e.g. U.S. Green Building Council LEED certified, Green Restaurant Association, AASHE/STARS rating, ACUPCC/American College & University President’s Climate Commitment, Princeton Review Green Honor Roll. Novus Group or other green renovations/construction.
4-D. Tell us about your sustainable ratings, awards, recognition and impact on the campus/students/client/community. Provide any grand opening photos for new build-outs or renovations including a list of new and exciting eco-friendly components.
Unit Answer:

4-E. As the leading U.S. college and university foodservice provider, we are expected to assist clients with their obligations to provide appropriate food offerings to students with food allergies and sensitivities.
Following our Balanced U platform, your team should have already completed the following program components. To meet Chef of the Year requirements, please provide evidence that your account has all of the assurances listed below in place or provide a timeline when action will be taken. Click here for Food Allergy Support on MyCompass.Click here for Balanced U Support on MyCompass.
Click here for the Compass Group Training and Development website.
Unit Answer:
Required Objective: / √ Completed / Evidence of Completion Provided:
  1. Assisted clients in working with food-allergic (e.g. Celiac disease) students by developing individualized meals or meal plans. Discussed with clients any extra costs associated with meeting these requirements.

  1. Units must document all requests made by students or guests with food allergies or celiac disease for custom made food due to the allergy or disease.

  1. Units must identify and train at least one “Resident Food Allergy Expert” (RFAE) for each of your operations, and every shift the operation is open.

  1. Unit must post our food allergen signage in conspicuous locations in all operations.

  1. Units must train all associates on food allergies, the 8 major food allergens, and their responsibilities utilizing the CHAT session. Document all training and keep those records on file.

  1. Unit must train all of your managers, chefs, supervisors, and Resident Food Allergy Experts (RFAE)utilizing the online “Food Allergy and Celiac Disease" training and certification course.

  1. Enhance menu item names for “unexpected” or “hidden” 8 major allergens, including for our in-house packaged grab-and-go offerings.

  1. Assist the client in working with food-allergic and celiac students to develop individualized meal plans. If you do not have an onsite Registered Dietitian available to meet with the client and students and families, contact the Chartwells Higher Education Division Director of Nutrition, for guidance. Additional culinary support will be provided by Chartwells’ Vice President of Culinary Innovations, .

  1. Be prepared to explain our allergens, and made without gluten program elements to your client, with confidence, based on your understanding of these best practices, as well as your full implementation of all elements.

  1. Ensure your team understands the processes in place at your dining services account regarding how to manage a guest who has a reaction to a food sensitivity or allergy including contacting Emergency Medical Services or other critical care doctor.

4-F. Chartwells intends to practice what it preaches with regards to health and wellness. Tell us how your team participated in Chartwells' associate wellness programor utilized Compass Group AltogetherGreat associate resources. One example would be starting a quit smoking campaign for associates.
Unit Answer:

MAP focuses on five key profit drivers in our business. Our goal is to be the most efficient operators delivering the best quality of food and service at the lowest cost to our clients and customers. Nominees will be judged on their individual, culinary team, measurable unit contributions and improved performance relating to Chartwells Higher Education Management & Performance objectives.(Chartwells’ MAP Strategy 1-5 components are listed for each section for your reference.)

MAP 1 is about:
- Growing sales, profits and margins from existing clients and generating new business.
- Core 4 cross-selling, vending/Canteen OCS referrals and Facilities Management support.
1. How has the nominee and culinary team contributed toward MAP 1 objectives?
2. How has the nominee assisted with improving and growing sales, finding opportunities, driving value, engaging clients/customersand improving contract profitability at the unit(s)?
3. How has the nominee assisted with generating new contracts contributing to increased revenues and growth opportunities? Has the nominee or culinary team participated in a re-bid process? If so, explain.
4. How has the nominee assisted withfinding opportunities for retaining clients and preventing lost business?
5. Explain if the nominee was involved in cross-selling, promoting vending/Canteen, office coffee service, or Facilities Management support.
6. Reduction in non-sustainable seafood purchases will be reviewed at the unit level as well as participation in Chartwells’Balanced U and Core 4 sustainability programsand commitments.
7. Other:
MAP 2 is about:
- Increasing customer sales and proper marketing.
- Consumer offers: providing profitable, satisfying, attractive menu offerings.
- Consumer price: managing prices to maximize profits and selling more effectively.
- Consumer volume: influencing consumer buying with interaction through customer service.
1. How has the nominee and culinary team contributed toward MAP 2 objectives?
2. Identify any new menu innovations, regional or local promotions or merchandising developments implemented by the nominee and culinary team that impacted consumers, sales and meal plan purchases.
3. Provide evidence of successful implementation of national LTO’s, promotions and programs (financial, industry award wins such as NACUFS etc). Show us how you measured the success of the LTO, campaign, promotion or program resulting in financial profits or cost savings.
4. Snack and beverage retail growth will be reviewed at the unit level.
5. Chartwells Culinary Standards are meant to maintain consistency throughout all operations and be used as a training and resource tool for your team. How did you utilize this resource? What changed and what were the results?
6. Mapping the Servery is a guide to help manage food costs. What innovations did you create that went above and beyond Mapping the Servery requirements that brought significant profits or savings to your unit?
7. Seasonal catering menus can increase profits. Tell us your success stories based on your seasonal catering menus. What made the events and menu unique, profitable and sustainable throughout the year?
8. Having a seasonal salad bar is one way to control costs. Describe the changes from your former salad bar offerings and how your seasonal salad bar resulted in increased sales, influenced guest satisfaction and community relations and saved on costs for example.
9. Explain how nominee and unit’s culinary team consistently provides a quality dining experience with regards to food, value, menu offerings, staff and consumer engagement, within thedining facility.
10. Nominee participation in Retail Optimization Training for developing the unitculinary team will be reviewed.
11.Customer Satisfaction Survey results will be reviewed.
12. Other: