EXECUTIVE CHEF - Clio Area Schools, Clio, MI

Compass Group•Clio, MI

3d•$60,000 - $68,000•Onsite

About The Position

Clio Area Schools in Clio, Michigan is seeking a hands-on Executive Chef to lead a well-established K–12 dining program serving approximately 2,500 students across five buildings. This is a long-tenured Chartwells partnership of more than 40 years, offering a stable and collaborative environment. Reporting to the Director of Dining Services, the Executive Chef will partner closely with a highly seasoned Assistant Director to lead up to 30 Chartwells union associates. The program includes breakfast, lunch, GSRP (Great Readiness Start Program), and summer feeding, with a strong emphasis on consistency, student engagement, and visible program presentation across the district. The ideal candidate is a professional, polished culinary leader who understands the importance of appearance, presentation, and engagement in a school setting. While catering volume is minimal, it carries very high expectations, with 4–5 buffet-style events per year serving 200–250 guests for staff training and community events. These occasions require elevated attention to taste, presentation, and abundance. This role offers a primarily daytime schedule in a respected district, with very limited to no evenings, tied only to special events—making it an excellent opportunity for a people-focused leader to make a meaningful impact in K–12 dining.

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
ServSafe certified - highly desirable

Nice To Haves

Catering experience a plus!
Union experience a plus!

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