CAMPUS EXECUTIVE CHEF-University of Science and Arts of Oklahoma- CHICKASHA, OK

Job Summary

FRESH IDEAS is hiring an energetic and growth-minded CAMPUS EXECUTIVE CHEF at the University of Science and Arts of Oklahoma in CHICKASHA, OK .  In this leadership culinary role role, you will manage and lead a team of employees and you will be responsible for excellent campus dining, client relationships, and talent development.  Working as the Executive Chef, you will be responsible for leading the 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. 

Chickasha provides a slower pace of life with a lower cost of living than many larger cities, while still offering easy access to OKC for bigger-city amenities, entertainment, and travel connections. For someone relocating for a university or campus dining role, it offers the chance to make a visible impact in a supportive academic environment while enjoying a more balanced and affordable lifestyle.

The food scene in Chickasha is rooted in Oklahoma comfort food and local flavor. You’ll find classic diners, barbecue, Tex-Mex, and family-owned restaurants that give the town a warm, authentic feel. Chickasha is home to the famous Festival of Lights, one of Oklahoma’s most beloved holiday attractions, as well as community events, local shops, and outdoor recreation opportunities. Nearby attractions include hiking and fishing areas around central Oklahoma, and easy day trips into OKC for museums, concerts, professional sports, and nightlife. Relocating to Chickasha means embracing a friendly, community-oriented lifestyle where you can enjoy meaningful work, affordable living, and a comfortable balance of campus energy, local charm, and access to larger-city opportunities.

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

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