CAMPUS EXECUTIVE CHEF - Wayne State College- WAYNE, NE

$$$ SIGN ON BONUS and/or RELOCATION ASSISTANCE $$$

Working as the Campus Executive Chef, you will be responsible for overseeing culinary operations at WAYNE STATE COLLEGE. In this exciting culinary leadership role with FRESH IDEAS (a Compass Group company), you will create and design menus and direct the kitchen staff in the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Wayne State College plays a significant role in the community, and there are often events and activities such as concerts, lectures, and sports events. Throughout the year, the city hosts various community events like fairs, festivals, and parades, providing opportunities for residents to come together and enjoy local traditions. Wayne, Nebraska, offers a quieter pace of life compared to larger cities, which can contribute to a better work-life balance for employees. The cost of living is generally lower, and there are opportunities for outdoor recreation and family-friendly activities. Wayne, Nebraska, offers a delightful mix of dining options that cater to various tastes, from hearty comfort food to international flavors. The Wayne Farmers Market is a vibrant community gathering offering a delightful array of locally grown produce, handmade goods, and artisanal products.

Key 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

Preferred Qualifications:
* Culinary degree or equivalent experience
* Minimum of three to five years of progressive culinary/kitchen management experience
* Extensive catering experience a plus
* CAMPUS DINING- 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
* ServSafe certified - highly desirable