Campus Executive Chef - Lead Dining & Catering

Compass Group USA; Crete (NE); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Relocation assistance

Excellent benefits

401K match

Holiday Pay

PTO

Job summary

Fresh Ideas Management is hiring an energetic Campus Executive Chef on the Doane University campus in Crete, NE. You will lead kitchen operations to provide safe, high-quality meals for students, faculty and staff, acting as the Lead Culinarian across the dining program.

You will develop menus, train staff, and uphold standards under corporate programs while delivering a nourishing campus dining experience. Relocation assistance and a strong benefits package accompany a $70,000–$75,000 salary.

Qualifications

• Three to five years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High-volume, complex foodservice operations experience desirable.
• Hands-on chef experience required.
• Knowledge of food cost controls and presentation.

Responsibilities

• Plan regular and modified menus according to established guidelines.
• Follow recipes, portioning and presentation standards; complete production worksheets and waste logs.
• Train kitchen staff in food preparation, safe handling, equipment operation, food safety and sanitation.
• Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas.
• Maintain inventory of food and non-food supplies within guidelines and ensure availability.
• Decide on utilization of leftovers within company guidelines.
• Comply with health and sanitation regulations and audits.
• Attend departmental meetings and staff development programs.

Skills

Culinary management

Kitchen leadership

Food safety compliance

Communication

ServSafe certified

Education

AS or equivalent experience

Tools

MS Office

Outlook

Job description

Fresh Ideas Management is hiring an energetic Campus Executive Chef on the Doane University campus in Crete, NE. You will lead kitchen operations to provide safe, high-quality meals for students, faculty and staff, acting as the Lead Culinarian across the dining program.

You will develop menus, train staff, and uphold standards under corporate programs while delivering a nourishing campus dining experience. Relocation assistance and a strong benefits package accompany a $70,000–$75,000 salary.