Campus Executive Chef

Continental; Warren (MI); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) with company match

Parental leave

Life insurance

Disability insurance

At-work dining perks

Flexible schedules

Generous PTO

Employee assistance program

Wellness programming

Certifications

Team events

Job summary

Continental is seeking a Campus Executive Chef to lead culinary operations across multiple campus cafés and service periods. You will drive high‑volume production with strict adherence to quality, safety and cost controls while developing a high‑performing culinary team.

Ideal candidates bring extensive campus or multi‑operation leadership, catering and large‑event experience, and a track record of improving efficiency and consistency across productions.

Qualifications

• Experience leading high‑volume culinary operations in a campus or multi‑location setting.
• Experience with catering, large‑scale events, and menu development.
• Strong inventory control, food cost management and portioning practices.
• Proven ability to lead, coach and develop culinary teams.
• ServSafe Manager certification or ability to obtain.

Responsibilities

• Lead daily culinary operations across multiple cafés and service areas.
• Oversee high‑volume production with consistent quality and presentation.
• Manage inventory, ordering, receiving, storage and waste tracking.
• Coordinate production schedules and prep lists for peak service.
• Lead, coach and develop chefs and culinary staff.
• Partner with leadership on staffing, menus and events.

Skills

Executive Chef leadership

Campus operations

High‑volume production

Inventory management

Food safety HACCP

Menu development

Catering & events

Coaching teams

ServSafe Manager

Job description

The Campus Executive Chef is responsible for leading culinary operations across multiple foodservice locations and service periods within a high-volume campus environment. This role requires a highly organized, hands-on leader who can effectively manage multiple services simultaneously while maintaining consistency in food quality, presentation, safety, inventory control, and operational execution.

The ideal candidate has strong high-volume production experience, excellent attention to detail, and the ability to lead and develop culinary teams in a fast-paced environment. Catering and large-scale event experience is preferred.

Key Responsibilities

• Lead daily culinary operations across multiple cafés, service areas, concepts, and production needs simultaneously.
• Oversee high-volume food production while maintaining consistent standards for quality, taste, presentation, and portioning.
• Manage inventory processes, including ordering, receiving, storage, product rotation, transfers, waste tracking, and accurate inventory counts.
• Monitor food costs and product usage, identify opportunities to reduce waste, and improve operational efficiency.
• Scale recipes accurately for high-volume production while maintaining recipe integrity, quality, and consistency.
• Plan and coordinate production based on projected business volumes, service needs, catering events, and operational priorities.
• Ensure teams are properly prepared for daily service through effective prep lists, production schedules, station assignments, and communication.
• Build and implement portioning and production tools.
• Establish dedicated production schedules and pars.
• Assist culinary director with new menu launches and recipe development.
• Build and establish commissary operations and processes for campus distribution.
• Lead, coach, train, and develop chefs, cooks, and other culinary team members while creating a positive, accountable team environment.
• Establish clear expectations and hold culinary teams accountable for quality, cleanliness, organization, productivity, and execution.
• Maintain strong food safety and sanitation standards, including proper food handling, temperature controls, labeling, storage, allergen awareness, and HACCP procedures.
• Conduct routine inspections of kitchens, storage areas, walk-ins, freezers, and production spaces to ensure operational and food safety standards consistently maintained.
• Partner with operations leadership to coordinate staffing, menus, service execution, special events, and changing business needs.
• Support catering operations, including menu planning, production, execution, and coordination of large or simultaneous events.
• Maintain organized kitchens and production areas with a strong focus on readiness, cleanliness, and attention to detail.
• Respond quickly and effectively to changes in volume, staffing, product availability, or operational needs.
• Serve as a visible, hands‑on culinary leader during peak service periods and high-volume events.

Skills, Knowledge & Expertise

• Previous Executive Chef, Campus Executive Chef, Executive Sous Chef, or comparable high-volume culinary leadership experience.
• Experienced with new account openings.
• Demonstrated experience overseeing multiple foodservice operations, kitchens, or service periods simultaneously.
• Strong high-volume food production and batch cooking experience required.
• Strong knowledge of inventory management, ordering, receiving, food cost, waste reduction, and product controls.
• Experience scaling and executing recipes for large-volume production.
• Strong knowledge of food safety, sanitation, allergen management, and HACCP principles.
• Proven ability to lead, coach, develop, and hold culinary teams accountable.
• Excellent organizational skills with exceptional attention to detail.
• Ability to prioritize competing demands and remain organized in a fast-paced, changing environment.
• Catering, banquet, or large-event culinary experience strongly preferred.
• ServSafe Manager certification or ability to obtain as required.

Schedule & Availability

This position requires open availability based on business needs. The Campus Executive Chef must be available to support early mornings, evenings, weekends, special events, catering functions, and other periods of increased business as needed.

What Success Looks Like

The successful Campus Executive Chef is a proactive and organized leader who anticipates operational needs rather than simply reacting to them. They maintain strong control of inventory and production, develop capable culinary teams, ensure consistent food quality and safety, and can confidently oversee several services or events happening at the same time.

They understand how to balance quality, volume, labor, food cost, organization, and guest experience while maintaining high culinary standards across the entire campus.

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.

Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.