Campus Executive Chef
About the job
- Previous Executive Chef, Campus Executive Chef, Executive Sous Chef, or comparable high-volume culinary leadership experience.
- Experience with new account openings.
- Demonstrated experience overseeing multiple foodservice operations, kitchens, or service periods simultaneously.
- Strong high-volume food production and batch cooking experience.
- 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.
- Ability to lead, coach, develop, and hold culinary teams accountable.
- Ability to prioritize competing demands and remain organized in a fast-paced, changing environment.
- ServSafe Manager certification or ability to obtain it as required.
- Open availability to support early mornings, evenings, weekends, special events, catering functions, and other periods of increased business as needed.
- 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.
- Prepare teams 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 the 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 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 are 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 focus on readiness, cleanliness, and attention to detail.
- Respond 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.
- Catering, banquet, or large-event culinary experience is strongly preferred.
About the company
Continental Services is a contract dining management company that provides fresh, handcrafted food for corporate workplaces, grab-and-go pantry-style vending, special events, and luxury yachts. The company runs on long-term contracts and event-based services, delivering tailored dining solutions through on-site staffing, menu design, catering operations, and specialized yacht provisioning. By managing client needs end-to-end, Continental ensures high-quality food and reliable service for businesses, events, and luxury vessels. What sets Continental apart is its collaborative culture, flexible hours, and a track record of adapting to crises (notably its COVID-19 response, where it fed frontline health workers), along with its focus on reimagining workplace dining. The company’s goal is to be a trusted partner for corporate dining, events, and luxury hospitality by delivering customized, consistent, and dependable food experiences while supporting clients’ operational needs.
Company Size
201-500
Company Stage
N/A
Total Funding
N/A
Headquarters
Troy, Michigan
Founded
1989
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Simplify's Take
What believers are saying
- Continental claims more than 3,000 clients, including Fortune 100 companies, as of April 2026.
- Updated July 2026 materials highlight award-winning teams and 24/7 service technicians.
- Its Midwest footprint spans Detroit, Cleveland, Columbus, Indianapolis, and other dense markets.
What critics are saying
- Private-equity ownership shifted to Morgan Street Holdings in November 2024, pressuring exit-driven execution.
- Michigan Central and similar premium accounts concentrate revenue in event-driven, discretionary spending.
- Workplace dining demand stays fragile if remote work reduces on-site headcount through 2026.
What makes Continental Services unique
- Detroit-founded since 1989, Continental serves workplaces, events, and yachts across the Midwest.
- It pairs contract dining with micro-markets, coffee, delivery, and custom culinary programs.
- Michigan Central named Continental exclusive catering partner on April 20, 2026.
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Benefits
- Meal Benefits