EXECUTIVE CHEF - Mona Shores Public Schools, MI

Compass Group•Roosevelt Park, MI

6d•$60,000 - $65,000•Onsite

About The Position

Mona Shores Public Schools is looking for an energetic, hands on Executive Chef to lead a thriving K 12 dining program serving 4,000 students across six schools, Muskegon Montessori, and the Muskegon County Juvenile Detention Center. This is a long tenured, happy client with an operation that includes breakfast, lunch, supper, snack, summer programming, a district food truck, and approximately $100K in annual catering. The Executive Chef will be highly visible across the district, supporting all Chartwells signature programs—Discovery Kitchen, Mood Boost, Global Eats, and Student Choice—while building strong relationships with school and district partners. This role is perfect for a people first leader who loves being in the action—training, mentoring, and motivating teams, supporting catering and food truck operations, and driving consistency across kitchens. Reporting to the Director of Dining Services, the Executive Chef will collaborate with a strong leadership team and lead up to 45 frontline associates. The position offers a great daytime schedule in a stable K 12 environment, with only very occasional nights or weekends tied to special events, making it an exciting opportunity to grow programs, develop talent, and make a meaningful impact.

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

Extensive 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