Chartwells Higher Education Dining Services is a well-known name in campus dining. They provide food service to more than 300 campuses in the US. Chartwells is known for their innovative and high-quality food services that feed students’ minds. They are also committed to making sure that students have a good dining experience that encourages them to get involved in their community and do well in school overall. This article will go into detail about the Chartwells interview process and give potential applicants a taste of the kinds of questions they might be asked if they apply to this top company in its field.
Interviewing for a job in higher education dining services can feel daunting. You may be wondering what skills and experiences universities and dining service providers like Chartwells are really looking for. This comprehensive guide will walk you through exactly how to prepare for and ace a Chartwells higher education dining interview.
With over 15 years of experience working in university dining, including roles with Chartwells, I’ve sat on both sides of the interview table numerous times. I’ve interviewed candidates for frontline dining roles all the way up to director-level positions. I’ve also been the interviewee vying for jobs in this unique industry.
In this article, I’ll share insider tips on what to expect during a Chartwells higher education dining interview and how to truly stand out as the top candidate. Let’s get started!
Why University Dining Interviews Are Tricky
Unlike a restaurant interview, interviews for college and university dining services focus less on specific culinary skills. Academic dining is a whole different realm with its own priorities and challenges
Your interviewer wants to know that you understand and can thrive within the fast-paced, high-volume environment that feeds thousands of students daily. They also want to see your commitment to the educational mission of the institution.
Expect interview questions that assess your abilities in areas like:
- Volume food production
- Food safety and sanitation
- Customer service and problem-solving
- Marketing events and promotions
- Managing and training teams
- Upholding brand standards
It’s a tall order! But being aware of these key themes ahead of time allows you to prepare tailored, compelling responses.
Let’s look at some of the most common Chartwells higher education dining interview questions and examples of strong answers.
Common Chartwells Higher Education Dining Interview Questions and Answers
Here are some of the top questions that frequently come up in interviews for Chartwells dining roles at colleges and universities:
1. Why do you want to work in higher education dining services?
This question allows you to demonstrate your genuine interest and passion for the unique environment of academic dining. Avoid generic answers—draw specific connections between the role and your interests.
Strong response: “I’m excited by the opportunity to engage with students daily and become part of the campus community. The variety and high-volume challenges of serving thousands of students is energizing to me. I’m also drawn to the greater mission of supporting students throughout their academic journeys through my work in dining services. Promoting culinary exploration, healthy habits, and community connections matters to me.”
2. What do you think the biggest challenges are working in a campus dining environment?
Don’t be afraid to point out real difficulties of the role here. Challenges mentioned could include high stress periods, limited budget and resources, strict culinary standards, and managing student requests. Most importantly, follow up each challenge with how you would approach resolving it.
Strong response: “One major challenge is the high volume of students served, especially during popular meal periods like lunchtime. To tackle this, I would focus on keeping all stations fully prepped and stocked to avoid depleting any ingredients too quickly. I would also ensure adequate staffing for peak periods. As a manager, I can schedule shifts to provide maximum coverage when volume is highest.”
3. How would you handle a situation where a student was dissatisfied with a dining service or meal?
Expect scenarios that test your judgment, empathy, and problem-solving abilities. Providing good customer service is crucial, but don’t make promises you can’t keep. Focus on de-escalating frustration and finding reasonable solutions.
Strong response: “First, I would listen carefully to understand the specifics behind the dissatisfaction without interrupting the student. I would thank them for their feedback and apologize for their experience. If possible, I’d try to address the complaint directly on the spot—offering a replacement meal or refund if appropriate. If not, I would involve my supervisor while keeping the student up-to-date on next steps. My goal is turning a negative experience into a positive resolution.”
4. How would you handle the challenge of decreasing food waste in the dining operations?
Sustainability and reducing waste are key priorities on college campuses. This question tests your problem-solving abilities and critical thinking skills in finding workable solutions.
Strong response: “I would start by analyzing waste patterns to identify which foods are being discarded most. I can then try to order and prepare less of these items, focusing production on what students consume completely. Clear signage and food descriptions can help students make informed choices and only take what they will eat. I would also explore ideas like repurposing leftovers into new menu items or donating untouched food when possible. Getting student input could provide valuable insights into minimizing waste and shaping more responsible habits.”
5. Tell me about a time you successfully promoted or marketed a dining service. What tactics did you use?
Higher education dining aims to be innovative in driving participation and engagement. Interviewers want to know you have creative ideas for attracting students to dine on campus.
Strong response: “As a sous chef for a campus dining hall, I spearheaded a promotional meal deal leading up to finals week. Knowing students were busy studying, I created a convenient ‘grab and go’ meal combo at a discounted price point. To get the word out, we heavily advertised on social media channels students use daily. We also coordinated with the communications office to promote through email and digital signage. The strategic marketing and appealing discount resulted in a 21% increase in dining hall transactions that week compared to the previous year.”
6. How would you train and onboard new student employees?
Student employees are vital in university dining, so interviewers want to assess your training abilities. Emphasize the importance of hands-on learning and patience when working with inexperienced teams.
Strong response: “I would start new hires off shadowing experienced team members to gain practical experience. I’d set up stations for hands-on practice of tasks like operating the cash register or assembling menu items. I would go over policies and procedures repeatedly to ensure comprehension. With student employees, I know patience is key—I would provide ongoing coaching and feedback focused on growth and improvement. My priority is setting my team up for success by equipping them with knowledge and building their confidence.”
7. How do you stay current on new trends in higher education dining?
Demonstrate you make learning and professional development a priority in order to bring fresh, on-trend ideas that will excite students.
Strong response: “Staying up-to-date on dining trends is crucial, so I make a point to regularly read industry publications and blogs. Social media is a great source for inspiration on new concepts successful at other colleges. When possible, I attend relevant webinars and conferences to learn directly from peers in university dining. Within my own operation, surveying students provides valuable insights into emerging needs and preferences. I combine this external knowledge with internal feedback to spearhead innovative dining options that exceed student expectations.”
8. What food safety practices would you implement and uphold in the dining facility?
Food safety is paramount in dining operations, especially feeding thousands daily. Interviewers want to know you grasp and prioritize proper protocols.
Strong response: “I would implement essential food safety practices like strict handwashing procedures, temperature monitoring of ingredients, and thorough sanitization of equipment and surfaces. I would ensure proper food storage and labeling guidelines are followed consistently. Standardizing recipes and portioning eliminates guesswork and errors. I would conduct regular refreshers on established safety protocols with the team. With high volume comes high liability if lapses occur, so maintaining diligence around policies, even when it’s busy, is critical.”
9. How would you build strong teams in your dining operations?
University dining leaders need people management abilities to motivate, engage, and connect employees. Share examples of team-building techniques you’ve used successfully.
Strong response: “I build strong teams by promoting open communication and approachability between staff. Scheduling regular check-ins shows I value their needs and feedback. Organizing offsite social events helps connect on a personal level and break down barriers. Recognition programs where peers can nominate one another for great work boosts morale and camaraderie. Most importantly, I model collaborative behavior by pitching in alongside my team during crunch times so we work as a cohesive unit, not as separate levels of hierarchy.”
10. Where do you see yourself in your career within the next 3-5 years?
Have a specific vision that aligns with the company’s growth and opportunities. Demonstrate you see this role as part of a long-term career journey, not just a pitstop.
Strong response: “In the next 3-5 years, I aim to take on more responsibility in dining management. After excelling in an assistant manager role, I hope to transition into a general manager position overseeing an entire dining operation. I’m also interested in getting involved with menu development and culinary training initiatives. With dedication and mentorship from leaders in Chartwells, I could see myself becoming a district manager in 5 years. I’m eager to grow my skills and experiences within the company.”
5 Key Tips for Acing Your Dining Services Interview
Chartwells Higher Education Dining Services Hiring Process
The hiring process for Chartwells Higher Education Dining Services is generally described as easy and straightforward. Applicants typically apply online or submit a physical application, and if selected, they are invited for an interview. During the interview, people are usually asked about their availability, past jobs, and interest in working in the food service industry. The atmosphere is usually casual and laid-back. Some positions may require additional interviews or a skills test. Once the interview is completed, successful candidates are usually contacted within a week and offered a position.
FOOD & BEVERAGE Interview Questions & Answers! (Food & Beverage Assistant, Host & Manager Interview)
FAQ
What should I ask at the end of higher education interview?
What do I need to bring to a food service interview?
