Campus Chef & Culinary Leader: Menu Innovator

Great Western Dining Service Inc.; Fort Dodge (IA); Hybrid; USD 52,000 - 70,000; Full time

Job summary

Great Western Dining Service, Inc at Iowa Central Community College in Fort Dodge, Iowa is seeking a talented Chef. The Chef is responsible for planning, preparing, and overseeing the preparation of high-quality, nutritious meals for college students, faculty, and staff.

You will manage menu development, supervise kitchen staff, ensure food safety, and maintain cost controls while delivering an inclusive dining experience.

Qualifications

• Degree in Culinary Arts is preferred or equivalent professional experience.
• Experience in personnel management and leadership roles.
• Strong multitasking and organizational abilities.
• Knowledge of HACCP controls and safe food handling practices.
• Experience with budgeting, food storage, and inventory controls.
• Experience with P&L and financial reporting.
• Proficient in Microsoft Office and POS systems.

Responsibilities

• Plan, prepare, and oversee high-quality meals for students, faculty and staff.
• Develop menus, manage inventory, and control labor and food costs.
• Supervise kitchen staff, conduct training, and ensure food safety compliance.
• Lead safety, sanitation and maintenance programs within the kitchen.
• Maintain quality standards while managing team development and performance.
• Handle purchasing, supplier relationships, and departmental budgeting.

Skills

Personnel management

Multitasking

Leadership

Communication

HACCP knowledge

Budgeting & cost control

P&L reporting

Inventory controls

Training & coaching

Customer relations

Food safety

Microsoft Office

POS proficiency

Education

Degree in Culinary Arts (preferred)

Tools

Microsoft Office

POS

Job description

Great Western Dining Service, Inc at Iowa Central Community College in Fort Dodge, Iowa is seeking a talented Chef. The Chef is responsible for planning, preparing, and overseeing the preparation of high-quality, nutritious meals for college students, faculty, and staff.

You will manage menu development, supervise kitchen staff, ensure food safety, and maintain cost controls while delivering an inclusive dining experience.