Campus Executive Chef: Lead High-Volume Campus Kitchens

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

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.