Executive Chef: Farm-to-Table, Mission-Driven Dining

Arbor-Day-Farm-1; Nebraska City (NE); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Wellness incentives

Disability insurance

Life insurance

401(k) with company match

Employee Assistance Program

Complimentary daily meal

Company laptop

Company phone

Paid time off (PTO)

Floating holidays

End-of-year floating holiday

Tree Adventure free access

Discounts on overnight stays

Dining discounts

Golf discounts

Job summary

Arbor Day Farm in Nebraska City seeks an Executive Chef to lead the culinary team, design menus reflecting our farm-to-fork ethos, and partner with Operations to deliver memorable dining experiences.

You will report to the Director of Food and Beverage, oversee budgeting and cost control, and drive excellence across restaurant, banquet, and special events in a hospitality-driven campus environment.

Qualifications

• Proven culinary leadership experience.
• Passion for hospitality and the Arbor Day Foundation’s mission.
• Ability to manage food costs and budgets.
• Experience developing menus that reflect guest preferences.
• Strong collaboration and communication across teams.

Responsibilities

• Provide visionary culinary leadership and menu direction.
• Design menus for restaurant, banquets, catering, and events.
• Lead and develop a culinary team including managers.
• Collaborate with Operations to incorporate farm ingredients.
• Manage costs, budgets, and productivity to meet financial goals.
• Schedule adjustments to meet events and business needs.
• Ensure safety, sanitation, and high food quality standards.

Skills

Culinary leadership

Team development

Budgeting

Guest experience

Communication

Strategic planning

Job description

Arbor Day Farm in Nebraska City seeks an Executive Chef to lead the culinary team, design menus reflecting our farm-to-fork ethos, and partner with Operations to deliver memorable dining experiences.

You will report to the Director of Food and Beverage, oversee budgeting and cost control, and drive excellence across restaurant, banquet, and special events in a hospitality-driven campus environment.