EXECUTIVE CHEF - East China School District, MI

Compass Group•Marine City, MI

11d

About The Position

Join us as the Executive Chef for our long‑tenured partnership at East China School District in Michigan. This hands‑on culinary leader will oversee daily kitchen operations, ensure a safe and sanitary work environment, and guide a team of up to 30 Chartwells associates. Reporting to the Director of Dining Services, this role is the face of the district’s culinary program and plays a key part in elevating the student dining experience—all while enjoying a Monday–Friday schedule, 6:00 AM–3:00 PM, with only occasional nights or weekends. The Executive Chef will lead menu execution, expand catering services, manage ordering and inventory, and train staff to deliver consistent, high‑quality results. This position also implements student‑focused programs such as Mood Boost, Student Choice, Discovery Kitchen, and Global Eats, bringing creativity and engagement into the school community. Strong culinary skills, leadership ability, and computer proficiency are essential for success in this dynamic K‑12 environment.

Requirements

Strong culinary skills
Leadership ability
Computer proficiency

Nice To Haves

Associate’s degree desired or equivalent experience in culinary arts.
Two plus years of culinary/kitchen management experience, (with catering experience preferred).
Proven success in complex foodservice operations, with a solid base in institutional and batch cooking.
Hands-on chef experience is critical, accompanied by solid knowledge of food trends, emphasizing quality, production, sanitation, cost control, and presentation.
Proficiency in computer applications, including Microsoft Office suite and email systems.
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.