Executive Chef

Grand Rapids, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $85,000.00 - $95,000.00

Benefits

competitive pay

Medical insurance

Dental Insurance

Vision Insurance

Bonus opportunities

401(k) with a company match

Paid Time Off

Job Description

Creative Dining Services is a premier hospitality management company that partners with educational institutions, corporations, senior living communities, conference centers, and K-12 schools to deliver innovative and community-focused dining experiences. With a strong commitment to quality, creativity, and service excellence, Creative Dining Services helps its partners provide exceptional culinary offerings that enhance the overall environment and daily lives of their communities. The company prides itself on fostering a fun and engaging atmosphere while maintaining the highest standards of facility and dining services. As an Equal Opportunity Employer, Creative Dining Services strives to create a diverse and inclusive workplace where all team members can thrive and contribute to the success of the operation.

Creative Dining Services is currently seeking an Executive Chef to join their team at Calvin University in Grand Rapids, MI. This full-time, salaried leadership position plays a critical role in the campus Dining Services Department, overseeing all culinary operations to ensure that nutritious, high-quality, and properly seasoned food is provided consistently across all dining outlets. The Executive Chef acts as the campus culinary expert and works closely with dining management, kitchen staff, catering teams, and university clients to meet the diverse needs of students, staff, and guests.

The Executive Chef position is a hands-on culinary leadership role that involves managing and mentoring culinary teams, coordinating food production for hot, cold, and bakery items, standardizing menus and recipes, and maintaining food quality, sanitation, and safety standards. This role requires a balance of operational oversight, budget management, staff development, and creative culinary direction. The Executive Chef will also collaborate on purchasing decisions, vendor selection, inventory controls, and participate in Food Committee meetings to innovate and respond to community feedback. This position demands strong culinary expertise combined with excellent leadership, communication, and organizational skills, making it ideal for a motivated culinary professional who enjoys fostering a positive team environment and delivering exceptional food service within a dynamic campus setting.

Job Requirements

Culinary arts degree
Minimum of five years of leadership experience
ServSafe certification required
Prior culinary management or kitchen leadership experience
Strong knowledge of food production, menu planning, recipe execution, purchasing, inventory, sanitation, and kitchen operations
Ability to lead, coach, and develop culinary team members
Positive attitude and ability to work under pressure
Willingness to be physically engaged in kitchen operations

Job Qualifications

Culinary arts degree
Minimum of five years of leadership experience
ServSafe certification
Prior culinary management or kitchen leadership experience
Strong knowledge of food production, menu planning, recipe execution, purchasing, inventory, sanitation, and kitchen operations
Experience leading, coaching, and developing culinary team members
A positive, can-do attitude and the ability to work professionally with others under pressure
Willingness to be actively engaged in the physical work of a high-quality hospitality service operation
Membership in the American Culinary Federation preferred
ServSafe Allergen certification preferred

Job Duties

Leads and coordinates hot, cold, and bakery food production across campus dining operations
Supervises, trains, schedules, and supports kitchen staff and culinary leadership
Oversees and supports the Chef Manager at Prince Conference Center by providing culinary mentorship, operational guidance, and leadership support
Participates in hiring, timekeeping, performance appraisals, coaching, and disciplinary actions for kitchen staff
Works with dining and catering leadership to achieve budgetary goals and maintain fiscal responsibility
Oversees food purchases, vendor selection, product standards, and inventory control in accordance with Creative Dining Services guidelines
Standardizes menus, recipes, production practices, and product usage to ensure quality and consistency across campus kitchens