EXECUTIVE CHEF - Muskegon Public Schools, MI

Compass Group•Roosevelt Park, MI

2d•Onsite

About The Position

Muskegon Public Schools is seeking an Executive Chef to lead its K‑12 dining program across seven schools in an urban Michigan district serving approximately 3,200 students. The district serves a diverse, high‑need population and provides breakfast, lunch, snacks, dinner, catering, and meals for GSRP and Head Start programs. This long‑tenured, stable account is ideal for a hands‑on chef who is passionate about serving communities in need, expanding scratch cooking (including use of a smoker), training teams, and giving back. Strong computer skills and attention to detail are important. The Executive Chef will be highly visible across the district, supporting Chartwells signature programs while building strong relationships with school and district partners. Reporting to the Director of Dining Services, the role collaborates with an Assistant Director and leads up to 47 frontline associates, overseeing daily operations and would love to build and grow the $80K in annual catering revenue. This people‑first leadership position offers a primarily daytime K‑12 schedule with only occasional nights or weekends for special events.

Requirements

A.S. or equivalent experience
Minimum of three years of progressive culinary/kitchen management experience, depending upon formal degree or training
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

Nice To Haves

Extensive catering experience a plus!
Union experience a plus!
ServSafe certified - highly desirable

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