Catering Operations Director - K-12 Dining

Chartwells; Kalamazoo, Northern (MI, KY); Hybrid; USD 62,000 - 70,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401K

Paid Time Off

Holiday Time Off

Retirement Plan

Disability Insurance

Life Insurance

Job summary

Chartwells K12 is seeking an hands-on Assistant Director of Dining Services focused on Catering Operations in Kalamazoo, Michigan. You will lead a high-volume catering program serving 12,000+ students across 30 locations from a central kitchen, collaborating with the Executive Chef, Registered Dietitian, and fellow directors.

The role requires strong culinary leadership, menu planning, pricing, and staff development while maintaining high standards for quality and service.

Qualifications

• 3+ years of food service supervisory or lead experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills.
• Financial experience and business acumen skills.
• Proficient computer skills and MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.

Responsibilities

• Oversee all aspects of catering operations including menu planning, culinary execution, event coordination, pricing, invoicing, and staff management.
• Work closely with Catering Cook and Aide; stay actively involved in food preparation and event execution.
• Provide operational support throughout the district, including employee training, staffing, compliance oversight, and meal service operations.

Skills

Leadership

Catering operations

Communication

Financial acumen

Cooking

Tools

MS Office

Job description

Chartwells K12 is seeking an hands-on Assistant Director of Dining Services focused on Catering Operations in Kalamazoo, Michigan. You will lead a high-volume catering program serving 12,000+ students across 30 locations from a central kitchen, collaborating with the Executive Chef, Registered Dietitian, and fellow directors.

The role requires strong culinary leadership, menu planning, pricing, and staff development while maintaining high standards for quality and service.