EXECUTIVE CHEF - Food Service - Lansing Public School District, MI

Job Overview

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Employment Type

Full-time
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Work Schedule

Standard Hours
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
Retirement Plan
Paid Time Off
holiday time off
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identity Theft Protection
Pet insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Paid parental leave
Personal Leave

Job Description

Chartwells K12 is a leading foodservice provider specializing in nutrition and dining solutions for K-12 educational institutions across the United States. With more than 16,000 associates serving over 4,500 schools, including large public institutions, small charter, and private schools, the company is dedicated to creating custom dining programs that make students happier and healthier. Chartwells K12 leverages decades of experience in foodservice, education, and operational excellence supported by a team of culinary, nutrition, wellness, and sustainability experts. Their mission is to provide nutritious, high-quality meals that children enjoy and that support their overall wellness and academic success. The company prides itself on operational efficiency, menu innovation, and a strong focus on student satisfaction and well-being. For more information, visit www.ChartwellsK12.com.

The Executive Chef role at Chartwells K12 is a pivotal leadership position responsible for overseeing culinary operations across the school district. This kid-focused and inspirational role demands a professional who can ensure the delivery of nutritious, safe, and visually appealing meals tailored to a diverse student population. The Executive Chef will lead by example to maintain the highest standards of consistency, food safety, sanitation, and presentation, while creatively adhering to K–12 nutrition guidelines. Key responsibilities include mentoring and developing the culinary team through hands-on leadership and training, collaborating closely with on-site chefs and district leaders in dining services, marketing, and finance to support innovative menu planning and execution. The role requires effective management to minimize waste and enhance the overall success of the dining program. Candidates should bring hands-on culinary expertise, exceptional knowledge of food trends, and strong organizational skills, including proficiency in technology solutions such as Microsoft Office and industry-standard software. This position offers the chance to make a significant positive impact on student nutrition and dining experiences within the education sector. Chartwells K12 values equal employment opportunity and supports a drug-free workplace. Employee benefits include medical, dental, vision, life insurance, disability coverage, retirement plans, paid time off, and wellness programs, among others.

Job Requirements

  • high school diploma or equivalent
  • minimum of three years of culinary or kitchen management experience
  • hands-on chef experience
  • knowledge of safety and sanitation regulations
  • ability to train and lead culinary teams
  • proficiency with computers including Microsoft Office
  • ServSafe certification preferred
  • ability to comply with all health and safety regulations
  • excellent communication skills
  • availability to work flexible schedules including early mornings and some evenings

Job Qualifications

  • associate degree or equivalent experience preferred
  • minimum of three plus years of progressive culinary or kitchen management experience depending upon formal degree or training
  • catering experience a plus
  • experience in high volume, complex foodservice operations highly desirable
  • institutional and batch cooking experience
  • hands-on chef experience
  • comprehensive knowledge of food trends focusing on quality, production, sanitation, food cost controls, and presentation
  • proficiency with computers including Microsoft Office, Outlook, email and internet
  • ServSafe certification highly desirable

Job Duties

  • Plan regular and modified menus according to established guidelines
  • follow standardized recipes, portioning and presentation standards
  • complete and utilize daily production worksheets and waste log sheets
  • taste completed meals to ensure quality
  • train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
  • establish and maintain cleaning and maintenance schedules for equipment, storage and work areas
  • ensure kitchen staff follows and completes schedules as assigned
  • maintain inventory of food and non-food supplies within established guidelines
  • make decisions regarding utilization of leftover food products
  • comply with federal, state and local health and sanitation regulations
  • follow facility, department, and company safety policies and procedures
  • participate in departmental meetings, staff development, and professional programs

Job Criteria

Experience

Mid Level (3-7 years)


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