CAMPUS EXECUTIVE CHEF: Missouri Valley College- Marshall, MO

FRESH IDEAS is hiring a growth-minded Campus Executive Chef to lead the culinary team at Missouri Valley College in Marshall, MO. 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. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Living in Marshall, Missouri offers a small-town lifestyle with a strong sense of community, affordable cost of living, and a slower pace of life. Marshall may be modest in size, but its food scene is impressively diverse and locally driven. Whether you're craving smoky BBQ, authentic Mexican and Salvadoran dishes, Japanese hibachi, or craft cocktails, there's something to please nearly every palate. On summer evenings, the Marshall Municipal Band performs free concerts on the courthouse lawn every Thursday-community favorites for over a century. Catch informal jam sessions at Uptown Jam (Court Street) or larger performances from the Philharmonic and local orchestras throughout the year. Indian Foothills Park offers walking trails, frisbee golf, tennis and basketball courts, a lake, picnic shelters, and a pool housed in an Art Deco building.

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:

• A.S. or equivalent experience
• Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training
• 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 - highly desirable