EXECUTIVE CHEF - Muskegon Public Schools, MI

Compass Group•Roosevelt Park, MI

4d•$60,000 - $68,000

About The Position

Chartwells K12 is seeking an Executive Chef to lead the K-12 dining program for Muskegon Public Schools across seven schools serving approximately 3,200 students. The program serves a diverse, high-need population and provides breakfast, lunch, snacks, dinner, catering, and meals for GSRP and Head Start programs. The Executive Chef reports to the Director of Dining Services, works with an Assistant Director and administrative team, and leads 47 union frontline associates. This is a hands-on culinary leadership role focused on coaching teams, building relationships, maintaining high culinary standards, and supporting scratch cooking initiatives. The chef will support student culinary programs, deliver Discovery Kitchen cooking demonstrations, and grow an established catering program generating more than $80,000 annually. Responsibilities span menu development, ordering, inventory management, allergen oversight, catering operations, financial management, food safety, and associate training in knife skills, recipe compliance, and operational excellence. Computer proficiency and attention to detail are important because technology is used for reporting, inventory, catering billing, menu systems, and communications. The schedule is primarily daytime, Monday through Friday, typically 7:00 a.m. to 4:00 p.m., with occasional evenings and limited weekends for special events. The position requires the ability to perform essential functions satisfactorily, with or without reasonable accommodation.

Requirements

At least 5 years of progressive culinary or kitchen management experience.
Hands-on chef experience.
Proven success in high-volume, complex foodservice operations.
Solid foundation in institutional and batch cooking.
Extensive knowledge of food trends, quality, production, sanitation, cost control, and presentation.
High proficiency with computer applications, including Microsoft Office and email systems.
Ability to perform essential job functions satisfactorily, with or without reasonable accommodation.

Nice To Haves

Associate degree in culinary arts or equivalent experience.
Catering experience.
ServSafe certification.
Willingness to actively participate in client satisfaction programs and activities.

Responsibilities

Develop regular and specialty menus in line with K-12 standards and ensure adherence to portioning and presentation guidelines.
Train kitchen staff in food preparation, equipment operation, and safety protocols, promoting a culture of excellence.
Establish and maintain cleaning and maintenance schedules for equipment and work areas.
Manage food and supply inventory, optimizing utilization and ensuring vital products are available.
Ensure compliance with health and sanitation regulations by following department procedures and participating in audits.
Participate in departmental meetings, staff development initiatives, and professional programs to stay current on industry trends.
Lead culinary operations and 47 union frontline associates across seven schools.
Support scratch cooking initiatives, student culinary programs, and Discovery Kitchen cooking demonstrations.
Oversee catering operations and support growth of the established catering program.
Manage ordering, allergen oversight, financial activities, food safety, and associate training.
Perform other duties as assigned to support efficient dining service operations.