Campus Executive Chef

Continental Services•Warren, MI

7h•$79,000 - $83,000•Onsite

About The Position

The Campus Executive Chef is responsible for leading culinary operations across multiple foodservice locations and service periods within a high-volume campus environment. This role requires a highly organized, hands-on leader who can effectively manage multiple services simultaneously while maintaining consistency in food quality, presentation, safety, inventory control, and operational execution. The ideal candidate has strong high-volume production experience, excellent attention to detail, and the ability to lead and develop culinary teams in a fast-paced environment. Catering and large-scale event experience is preferred.

Requirements

Previous Executive Chef, Campus Executive Chef, Executive Sous Chef, or comparable high-volume culinary leadership experience.
Experienced with new account openings.
Demonstrated experience overseeing multiple foodservice operations, kitchens, or service periods simultaneously.
Strong high-volume food production and batch cooking experience required.
Strong knowledge of inventory management, ordering, receiving, food cost, waste reduction, and product controls.
Experience scaling and executing recipes for large-volume production.
Strong knowledge of food safety, sanitation, allergen management, and HACCP principles.
Proven ability to lead, coach, develop, and hold culinary teams accountable.
Excellent organizational skills with exceptional attention to detail.
Ability to prioritize competing demands and remain organized in a fast-paced, changing environment.
ServSafe Manager certification or ability to obtain as required.

Nice To Haves

Catering, banquet, or large-event culinary experience strongly preferred.

Responsibilities

Lead daily culinary operations across multiple cafés, service areas, concepts, and production needs simultaneously.
Oversee high-volume food production while maintaining consistent standards for quality, taste, presentation, and portioning.
Manage inventory processes, including ordering, receiving, storage, product rotation, transfers, waste tracking, and accurate inventory counts.
Monitor food costs and product usage, identify opportunities to reduce waste, and improve operational efficiency.
Scale recipes accurately for high-volume production while maintaining recipe integrity, quality, and consistency.
Plan and coordinate production based on projected business volumes, service needs, catering events, and operational priorities.
Ensure teams are properly prepared for daily service through effective prep lists, production schedules, station assignments, and communication.
Build and implement portioning and production tools.
Establish dedicated production schedules and pars.
Assist culinary director with new menu launches and recipe development.
Build and establish commissary operations and processes for campus distribution.
Lead, coach, train, and develop chefs, cooks, and other culinary team members while creating a positive, accountable team environment.
Establish clear expectations and hold culinary teams accountable for quality, cleanliness, organization, productivity, and execution.
Maintain strong food safety and sanitation standards, including proper food handling, temperature controls, labeling, storage, allergen awareness, and HACCP procedures.
Conduct routine inspections of kitchens, storage areas, walk-ins, freezers, and production spaces to ensure operational and food safety standards are consistently maintained.
Partner with operations leadership to coordinate staffing, menus, service execution, special events, and changing business needs.
Support catering operations, including menu planning, production, execution, and coordination of large or simultaneous events.
Maintain organized kitchens and production areas with a strong focus on readiness, cleanliness, and attention to detail.
Respond quickly and effectively to changes in volume, staffing, product availability, or operational needs.
Serve as a visible, hands-on culinary leader during peak service periods and high-volume events.