EXECUTIVE CHEF Campus Dining -Midland University - Fremont, NE

Compass Group•Fremont, NE

4d•Onsite

About The Position

Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job SummaryFRESH IDEAS is hiring an energetic and growth minded Executive Chef, on the campus of MIDLAND UNIVERSITY in Fremont, NE. In this lead culinary role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. T Moving to Fremont, Nebraska can feel like a refreshing new chapter—small enough to be welcoming, yet big enough to offer convenience and opportunity. The city blends historic charm with modern growth, featuring a walkable downtown, friendly neighborhoods, and easy access to parks, lakes, and trails. Many newcomers appreciate Fremont’s strong sense of community, supported by local events, schools, and small businesses that make it easy to feel at home. Its location—just a short drive from Omaha—adds the benefit of nearby city amenities while maintaining a quieter, more relaxed lifestyle. If you’re a foodie looking for a place with charm, comfort, and genuinely good eats, Fremont, Nebraska might surprise you in all the right ways. The town blends small-city warmth with a food scene that’s full of local personality—family-run diners serving homemade breakfasts, authentic Mexican kitchens with bold flavors, and cozy grills where chefs craft hearty Midwestern classics.

Nice To Haves

A.S. or equivalent experience
5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in client satisfaction programs/activities
ServSafe certified - highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
Follows facility, department, and Company safety policies and procedures to include occurrence reporting
Participates and attends departmental meetings, staff development, and professional programs, as appropriate