Campus Executive Chef - High-Volume Culinary Leader

Continental Services; Warren (MI); On-site; USD 79,000 - 83,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Parental leave

401(k) with company match

At-work dining

Flexible schedules

Generous PTO

Total rewards program

Job summary

Continental Services is seeking a Campus Executive Chef to lead culinary operations across multiple cafes on a high-volume campus. You will manage production, inventory, food quality, and safety while coordinating with culinary directors.

Open availability expected; you will lead and develop culinary teams, with strong emphasis on HACCP, ServSafe and large-event catering experience. This role requires readiness for peak service and events across the campus environment.

Qualifications

• Experience leading high-volume campus culinary operations.
• Track record of managing multiple kitchens or service periods.
• Strong knowledge of inventory, waste reduction and cost controls.
• Proven ability to scale recipes for large-volume production.
• Leadership experience coaching and developing culinary teams.
• HACCP principles and food safety certifications.
• Catering, banquet or large-event experience preferred.
• ServSafe Manager certification or ability to obtain.
• Excellent organizational skills and attention to detail.

Responsibilities

• Lead daily culinary operations across multiple cafés, service areas, concepts, and production needs.
• Oversee high-volume food production with consistent quality, taste, and portioning.
• Manage inventory processes: ordering, receiving, storage, transfers, waste tracking, counts.
• Monitor food costs, identify waste-reduction opportunities, and improve efficiency.
• Scale recipes accurately for high-volume production while preserving integrity.
• Plan and coordinate production based on projected volumes, events, and priorities.
• Ensure prep lists, schedules, and station assignments enable smooth daily service.
• Build production tools, pars, and commissary processes for campus distribution.
• Lead, coach and develop culinary teams to maintain high standards and accountability.
• Maintain strong food safety and sanitation, HACCP compliance.

Skills

High-volume leadership

Executive chef experience

Campus foodservice

Catering and large events

Inventory management

Food safety HACCP

ServSafe Manager certification

Team development

Menu development

Job description

Continental Services is seeking a Campus Executive Chef to lead culinary operations across multiple cafes on a high-volume campus. You will manage production, inventory, food quality, and safety while coordinating with culinary directors.

Open availability expected; you will lead and develop culinary teams, with strong emphasis on HACCP, ServSafe and large-event catering experience. This role requires readiness for peak service and events across the campus environment.