CAMPUS EXECUTIVE CHEF - Doane University- CRETE, NE

Compass Group•Crete, NE

4d•$70,000 - $75,000•Onsite

About The Position

Fresh Ideas Management is hiring a Campus Executive Chef at Doane University in Crete, Nebraska. The chef leads culinary operations across the campus dining program, overseeing kitchen operations and maintaining a safe, sanitary work environment. The role prepares or directs preparation of meals in accordance with corporate programs and guidelines, supports back-of-house and kitchen food service operations, and helps elevate campus dining and catering experiences. The position also involves creating a welcoming and nourishing environment for students, faculty, and staff.

Requirements

Three to five years of progressive culinary or kitchen management experience, depending on formal degree or training.
Hands-on chef experience.
Comprehensive knowledge of food and catering trends, with a focus on quality, production, sanitation, food cost controls, and presentation.
Computer experience, including Microsoft Word, Excel, PowerPoint, Outlook, email, and the Internet.

Nice To Haves

Associate degree or equivalent experience.
Extensive catering experience.
Experience in high-volume, complex foodservice operations.
Institutional and batch cooking experience.
ServSafe certification.

Responsibilities

Plan regular and modified menus according to established guidelines.
Follow standardized recipes, portioning, and presentation standards; complete daily production worksheets and waste logs; and taste completed meals to ensure quality.
Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation based on company and regulatory standards.
Establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure kitchen staff complete assigned schedules.
Maintain inventory of food and non-food supplies within established guidelines while ensuring products are available when needed.
Make decisions regarding the utilization of leftover food products in accordance with company guidelines.
Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as assessed through health department and third-party audits.
Follow facility, department, and company safety policies and procedures, including occurrence reporting.
Participate in and attend departmental meetings, staff development, and professional programs as appropriate.
Oversee kitchen operations and support back-of-house food service operations.
Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Support and elevate campus dining and catering experiences.