Executive Chef

Creative Dining Services•Sioux Center, IA

20d•Onsite

About The Position

Creative Dining Services is hiring an Executive Chef for Dordt University in Sioux Center, Iowa. This hands-on culinary leadership role oversees campus culinary operations and develops a kitchen team while maintaining high standards for food quality, presentation, nutrition, safety, and service. The Executive Chef will work with Dining Services leadership and university partners to innovate and strengthen the dining experience, building on an established operation and long-term client partnership.

Requirements

Culinary Arts degree or equivalent culinary education and experience.
At least five years of professional cooking experience.
ServSafe certification.
Strong knowledge of food preparation, production, food safety, sanitation, and kitchen operations.
Ability to lead a culinary team with confidence, accountability, and a positive approach.
Strong communication, organization, and problem-solving skills.

Nice To Haves

Previous culinary management or Executive Chef experience.
ServSafe Allergen certification.
Experience with menu development, purchasing, inventory management, recipe standardization, and cost control.
American Culinary Federation membership.
Experience leading and developing culinary teams in a high-volume food-service environment.

Responsibilities

Lead and oversee campus culinary operations, coordinating food production, staffing, and execution to high standards.
Hire, train, schedule, coach, and develop kitchen team members, and manage their performance.
Build a positive, accountable, and collaborative kitchen culture while leading by example and remaining hands-on as needed.
Oversee menu development, recipe execution, production planning, and food presentation, incorporating creativity and current culinary trends.
Maintain consistent standards for food quality, taste, presentation, nutrition, and food safety.
Oversee food purchasing, inventory, production volumes, and product standardization while managing food and labor costs responsibly.
Identify high-potential employees and create opportunities for their growth and development in partnership with culinary and Dining Services leadership.
Ensure recipes and menus are executed consistently and communicate production recipes and menu changes to the Creative Dining Services Home Office.
Monitor food consumption and production needs, adjusting future production to minimize waste and meet budget goals.
Maintain accurate production records and organized kitchen operating systems.
Ensure kitchen equipment is properly maintained and the kitchen remains organized, safe, and sanitary.
Participate in Food Committee meetings and collaborate with campus partners to improve the dining experience.
Partner with the Dining Services leadership team to meet the needs of students, clients, staff, and colleagues.
Identify opportunities to elevate the culinary program and make the account a showcase for Creative Dining Services.