EXECUTIVE CHEF -Emporia State University- EMPORIA, KS

Working as the Executive Chef for FRESH IDEAS on the campus of Emporia State University, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a culinarian seeking great work/life balance working for the world's largest contract food services provider (COMPASS GROUP).

Living in Fulton, MO offers a blend of academic convenience, affordable living, recreational opportunities, cultural experiences, and family-friendly amenities. Enjoy local parks with walking paths and frisbee golf courses. Emporia is also home to Dynamic Discs, a major disc golf brand, and hosts significant disc golf tournaments. The Flint Hills offer hiking at Tallgrass Prairie National Preserve and kayaking at Chase County Lake, providing opportunities to see bison and seasonal waterfalls. David Traylor Zoo is located in Soden's Grove Park, this free zoo features naturalized exhibits of native and exotic animals and offers various community events throughout the year. Emporia hosts events like "Boo in the Zoo" during Halloween and "Zoo Lights" during the winter holiday season, providing family-friendly entertainment

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 appropriat

Preferred Qualifications:

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience,preferably in a UNIVERSITY/COLLEGE setting
• Extensive catering experience a plus
• 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