Campus Chef & Menu Innovator - Flexible Schedule & Growth

Great Western Dining Inc.; Fort Dodge (IA); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Benefits package

Flexible scheduling

Ongoing training and development

Career advancement opportunities

Job summary

Great Western Dining Service, Inc at Iowa Central Community College in Fort Dodge, Iowa, seeks a talented Chef to plan, prepare, and oversee nutritious meals for students, faculty and staff. You will lead kitchen staff, develop menus, ensure food safety compliance, and contribute to an inclusive dining experience that supports a diverse campus.

You will manage back-of-house operations, monitor costs, and contribute to financial reporting while maintaining high culinary standards and teamwork.

Qualifications

• Degree in Culinary Arts preferred or equivalent experience.
• Experience in personnel management and leadership.
• Knowledge of HACCP and food safety standards.
• Ability to manage budgets, inventory, and labor costs.
• Strong communication and team development skills.

Responsibilities

• Oversee planning, preparation, and supervision of nutritious meals.
• Develop menus and ensure food safety and quality standards.
• Lead kitchen staff, conduct training, and manage scheduling.
• Control costs, purchasing, and inventory; report financials.
• Maintain sanitation, safety programs, and team development.
• Act as interim Food Service Director when needed.

Skills

Team leadership

Food safety HACCP

Budgeting

Inventory controls

Staff training

Communication skills

POS proficiency

Microsoft Office

Education

Degree in Culinary Arts

Tools

Microsoft Office

POS

Job description

Great Western Dining Service, Inc at Iowa Central Community College in Fort Dodge, Iowa, seeks a talented Chef to plan, prepare, and oversee nutritious meals for students, faculty and staff. You will lead kitchen staff, develop menus, ensure food safety compliance, and contribute to an inclusive dining experience that supports a diverse campus.

You will manage back-of-house operations, monitor costs, and contribute to financial reporting while maintaining high culinary standards and teamwork.