EXECUTIVE CHEF - Midland Public Schools, Midland, MI

Compass Group•Midland, MI

2d•Onsite

About The Position

Executive Chef – K-12 School District (Midland, MI) Are you an innovative culinary professional with boundless energy and a passion for excellence? Join us as one of the Executive Chefs for our premier K-12 school district in Midland, MI, serving 11 schools and approximately 7,700 students under a long-tenured contract. As our catering services continue to grow, we are adding a second Executive Chef to strengthen our culinary leadership team and meet the evolving needs of students, staff, and large-scale catered functions. Reporting to the Director, you will partner with the current Executive Chef to lead kitchen operations with creativity and precision while maintaining a safe and sanitary work environment. This is an exciting opportunity for a dynamic, entrepreneurial culinary leader who can drive engagement and keep students on campus by promoting programs and competing with outside dining options. Responsibilities include menu development, cooking classes, demos, marketing initiatives, and assisting with management duties such as inventory and safety compliance. Catering is a major focus, and baking experience is strongly preferred. The role also involves supporting and overseeing 77 frontline union staff and collaborating on large evening catering events. This position is boots on the ground—you’ll be hands-on, actively involved in operations, and able to help transport food and keep things moving smoothly. Work-Life Balance: The position offers a typical Monday–Friday schedule with day hours (7:00 a.m.–3:30 p.m.), shared with the other Executive Chef. While flexibility is required for occasional catering events, nights and weekends are limited, making this an excellent opportunity for those seeking balance.

Requirements

5+ years of progressive culinary/kitchen management experience, (with catering experience preferred).
Proven success in high-volume, complex foodservice operations, with a solid base in institutional and batch cooking.
Hands-on chef experience is critical, accompanied by extensive knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation.
Proficiency in computer applications, including Microsoft Office suite and email systems.

Nice To Haves

Associate’s degree highly desired or equivalent experience in culinary arts.
Willingness to actively engage in client satisfaction programs and activities.
ServSafe certification is highly desirable, highlighting a commitment to food safety.

Responsibilities

Develops regular and specialty menus in line with K12 standards, ensuring adherence to portioning and presentation guidelines.
Trains kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence.
Establishes and maintains thorough cleaning and maintenance schedules for equipment and work areas.
Handles inventory of food and supplies, optimizing utilization while ensuring vital products are readily available.
Ensures compliance with health and sanitation regulations through meticulous adherence to department procedures and participation in audits.
Actively participates in departmental meetings, staff development initiatives, and professional programs to stay abreast of industry trends.
Performs other duties as assigned to support the efficient functioning of a dining service operation.