EXECUTIVE CHEF - K12 FOOD SERVICE - INDIANAPOLIS, IN

Chartwells K12 is a leading provider of school dining services dedicated to enhancing the nutritional health and dining experiences of students across the United States. With a workforce exceeding 16,000 associates serving in approximately 4,500 schools, including large public institutions, small charter schools, and private schools, Chartwells K12 has built a solid reputation based on years of expertise in food service, education, wellness, culinary excellence, and sustainable practices. Chartwells K12 emphasizes creating custom dining programs that appeal to children's tastes while ensuring meals are balanced, nutritious, and aligned with current dietary guidelines. Their team is bolstered by top professionals specializing in culinary innovation, nutrition, wellness, and sustainability, allowing the company to maintain high standards and constantly evolve to meet the needs of the school communities it serves. For more information, visit www.ChartwellsK12.com.

The Executive Chef role at Chartwells K12 is an exciting leadership opportunity for a passionate and energetic culinary professional who thrives in a dynamic foodservice environment. The Executive Chef will oversee the daily kitchen operations within school dining facilities, ensuring that all meals are prepared to high standards of quality, safety, and sanitation. This position requires strong operational management skills, menu planning expertise, and a hands-on approach to culinary preparations according to corporate programs and guidelines. With a salary range of $75,000 to $80,000 and an attractive benefits package, including medical, dental, vision insurance, 401K, and paid time off, this role is ideal for a culinary leader committed to student health and dining satisfaction. A sign-on bonus is also available, highlighting the company’s commitment to attracting top talent.

The Executive Chef's duties encompass planning both regular and modified menus that comply with established nutritional and programmatic guidelines, following standardized recipes, portion control, and presentation specifications. A critical component involves training kitchen staff in food preparation techniques, safe food handling, equipment operation, and compliance with company and regulatory food safety standards. The role also includes maintaining kitchen cleanliness and adhering to designated cleaning schedules, managing inventory of food and supplies efficiently to minimize waste while ensuring availability, and making decisions regarding leftover food utilization within company policies. Compliance with federal, state, and local health regulations is a must, as is participation in departmental meetings, staff development opportunities, and client satisfaction programs. This role is well-suited to candidates with a strong culinary background, proven leadership abilities, and a passion for creating enjoyable and healthy food experiences for children and adolescents in a school setting.